Prep 45 mins
Cook 30 mins
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.
- 3 large dried hot red chili peppers
- 2.46 ml cumin
- 2.46 ml turmeric powder
- 2.46 ml coriander seed
- 2.46 ml ground mace
- 29.58 ml galangal, peeled and chopped
- 29.58 ml lemongrass, thinly sliced
- 4.92 ml salt
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 9.85 ml fermented shrimp paste
- 14.79 ml fresh turmeric, root peeled and chopped
- 29.58 ml fish sauce
- 44.37 ml palm sugar
- 303.90 g chicken breast, skinless, boneless, cut into cubes
- 29.58 ml vegetable oil
- 473.18 ml water
- 118.29 ml roasted peanuts
- 1 piece fresh ginger (2 inch)
- 29.58 ml tamarind juice
- 29.58 ml roasted peanuts
- 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.
- 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.
- 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.
- 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.
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.
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.
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