Northern Thai Curry with Chicken and Peanuts |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
3 large, dried red chile peppers |
1/2 teaspoon cumin |
1/2 teaspoon turmeric powder |
1/2 teaspoon coriander seed |
1/2 teaspoon ground mace |
2 tablespoons peeled and chopped galangal |
2 tablespoons thinly sliced lemon grass |
1 teaspoon salt |
1 shallot, chopped |
2 cloves garlic, chopped |
2 teaspoons fermented shrimp paste |
1 tablespoon peeled and chopped fresh turmeric root |
2 tablespoons fish sauce |
3 tablespoons palm sugar |
2/3 pound skinless, boneless chicken breast, cut into cubes |
2 tablespoons vegetable oil |
2 cups water |
1/2 cup roasted peanuts |
1 (2 inch) piece fresh ginger, peeled and julienned |
2 tablespoons tamarind juice |
2 tablespoons roasted peanuts |
Directions:
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. 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. 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. 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.
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