Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Northern Thai Curry With Chicken and Peanuts Recipe
    Lost? Site Map

    Northern Thai Curry With Chicken and Peanuts

    Northern Thai Curry With Chicken and Peanuts. Photo by Karen Elizabeth

    1/1 Photo of Northern Thai Curry With Chicken and Peanuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Lavender Lynn's Note:

    This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch." Recipe is from All Recipes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the chili peppers in a bowl; pour enough water over the chili peppers to cover. Allow the peppers to soak until softened, about 10 minutes; drain. Chop the peppers and set aside.
    2. 2
      Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder. Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.
    3. 3
      Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for at least 20 minutes, or up to 24 hours in the refrigerator.
    4. 4
      Heat the oil in a large skillet over medium heat; cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes. Stir the water, 1/2 cup peanuts, ginger, and tamarind juice into the chicken, bring to a simmer, and cook until thickened, 20 to 30 minutes. You can also cook this at a lower temperature for up to 2 hours. Garnish with 2 tablespoons peanuts to serve.

    Ratings & Reviews:

    • on December 18, 2014

      55

      Great flavours, the fresh chili paste was wonderful. I only used one chili because I can't eat so hot, but otherwise followed the instructions. We had this with cauliflower, which was excellent. Thanks for sharing!<br/>Made for For Your Consideration.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2013

      55

      The fresh chili paste was so aromatic and full of great flavours. A drier curry but just enough delicious sauce to spoon over the chicken and rice I served with it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2013

      55

      This looks like more work than it is, when you get all the ingredients together it goes very quickly. I marinated for about an hour, we loved this, chockful of flavour, not the creamy sauce we tend to enjoy in curries but not dry in the least, I really enjoyed this and can see that I'll be making it again. Very much enjoyed Lynn, for ZWT9, Hot Pink Panthers On The Prowl

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Northern Thai Curry With Chicken and Peanuts

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 454.7
     
    Calories from Fat 285
    62%
    Total Fat 31.7 g
    48%
    Saturated Fat 5.4 g
    27%
    Cholesterol 48.4 mg
    16%
    Sodium 1629.2 mg
    67%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 3.4 g
    13%
    Sugars 11.3 g
    45%
    Protein 25.1 g
    50%

    The following items or measurements are not included:

    dried hot red chili peppers

    galangal

    shrimp paste

    fresh ginger

    tamarind juice

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes