Chiang Mai Chicken Curry

A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb chicken thigh
• 2  tablespoons  vegetable oil
• 2  garlic cloves, crushed
• 2  tablespoons Thai red curry paste
• 1⁄2 onion, finely diced
• 2  inches ginger, grated
• 4  tablespoons peanuts, coarsely chopped
• 3  tablespoons  tamarind  puree
• 2  tablespoons fish sauce
• 2  tablespoons palm sugar

Directions

1. Dice the chicken into 1/2" cubes.
2. Heat the oil, fry the garlic for 1 minute.
3. Add curry paste and fry for 2 minutes.
4. Add the rest of the ingredients as well as 2 cups of water. Bring to the boil, then simmer for 1 hour (if using pork, simmer 1 1/2 hour).
5. Serve with steamed rice (jasmine or basmati).