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.
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INGREDIENTS
Nutrition- 1
- 2tablespoons vegetable oil
- 2
- 2tablespoons Thai red curry paste
- 1⁄2
- 2
- 4
- 3tablespoons tamarind puree
- 2tablespoons fish sauce
- 2tablespoons palm sugar
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DIRECTIONS
- Dice the chicken into 1/2" cubes.
- Heat the oil, fry the garlic for 1 minute.
- Add curry paste and fry for 2 minutes.
- 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).
- Serve with steamed rice (jasmine or basmati).
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