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Northern Thai curry with chicken
(1)
1 hour 50 mins
This recipe is a coconut milk-less curry deep with the flavours of Northern Thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch.
1 person made this
Ingredients
Serves: 4
- For the paste
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander seed
- 1/2 teaspoon mace
- 2 tablespoons peeled and chopped galangal
- 2 tablespoons thin lemongrass slices
- 1 teaspoon salt
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 teaspoons fermented shrimp paste
- 1 teaspoon peeled and chopped fresh turmeric
- 3 big red chillies, reconstituted in water for 10 minutes
- 2 tablespoons fish sauce
- 3 tablespoons palm sugar
- For the rest of the dish
- 300 g chicken pieces
- Oil for stir frying
- 500ml (2 cups) water or meat stock
- 70g peanuts, toasted
- 5cm knob ginger, peeled and julienned
- 2-3 tablespoons tamarind juice
- 2 tablespoons peanuts for garnish
Directions
Prep:20min ›
Cook:30min ›
Extra time:1hr ›
Ready in:1hr50min
- In a mortar, pound the dry spices together until powdery.
Add the galangal, lemongrass, salt, shallot, garlic, shrimp paste, turmeric and chillies and pound until a smooth paste is formed. Stir in the fish sauce and palm sugar.
Coat the chicken chunks with the paste and marinate for at least 20 minutes and up to 24 hours.
In a wok, stir fry the marinated chicken with oil until the chicken is just cooked.
Add the water or meat stock, peanuts, ginger and tamarind juice to the chicken and simmer for at least 20 minutes or up to 2 hours. The sauce will become thick.- To serve, place in a serving bowl and garnish with more peanuts. Serve with steamed jasmine rice.
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