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.

wiley
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

Nutrition Facts

364 calories; 20.7 g total fat; 48 mg cholesterol; 1364 mg sodium. 23.2 g carbohydrates; 23.8 g protein; Full Nutrition


Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2012
Excellent! Tastes delicious and very authentic Read More
(6)

Most helpful critical review

Rating: 5 stars
01/16/2012
Excellent! Tastes delicious and very authentic Read More
(6)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2012
Excellent! Tastes delicious and very authentic Read More
(6)
Rating: 5 stars
11/24/2012
Delicious. I used ground chicken instead and basically mashed up the meat with the spice paste. I also added a spoon full of peanut butter because I didn't have quite enough peanuts on hand. It was an absolute success. Very delicious. Read More
(3)