Thai Chicken and Peanut Curry

    (2)
    1 hour 10 minutes

    A classic Northern Thai curry with the flavours of chilli, cumin, turmeric, coriander, lemongrass and other delicious spices. Serve with rice.


    6 people made this

    Ingredients
    Serves: 4 

    • 3 large, dried red chillies
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed
    • 1/2 teaspoon ground mace
    • 2 tablespoons peeled and finely diced galangal
    • 2 tablespoons thinly sliced lemongrass
    • 1 teaspoon salt
    • 1 eschalot or small onion, thinly sliced
    • 2 cloves garlic, finely diced
    • 2 teaspoons fermented shrimp paste (belacan)
    • 1 tablespoon peeled and diced fresh turmeric root
    • 2 tablespoons fish sauce
    • 3 tablespoons palm sugar
    • 335g skinless, boneless chicken breast, cut into cubes
    • 2 tablespoons vegetable oil
    • 2 cups (500ml) water
    • 1/2 cup roasted peanuts
    • 1 (5cm) piece fresh ginger, peeled and julienned
    • 2 tablespoons tamarind juice
    • 2 tablespoons roasted peanuts

    Directions
    Preparation:20min  ›  Cook:30min  ›  Extra time:20min marinating  ›  Ready in:1hour10min 

    1. Place the chillies in a bowl; pour enough water over them to cover. Allow the chillies to soak until softened; about 10 minutes; drain. Chop the chillies and set aside.
    2. Grind the cumin, turmeric, coriander and mace using a mortar and pestle into a fine powder.
    3. Add to the mortar the galangal, lemongrass, salt, onion, garlic, prawns paste, fresh turmeric and reconstituted chillies and grind into a paste.
    4. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.
    5. 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.
    6. Heat the oil in a large frypan over medium heat; cook the chicken until no longer pink in the centre and the juices run clear, 5 to 7 minutes.
    7. 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.

    Similar Recipes

    Recently Viewed

    Thai Chicken and Peanut Curry
    Thai Chicken and Peanut Curry

    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    6

    Excellent! Tastes delicious and very authentic  -  16 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    3

    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.  -  24 Nov 2012  (Review from Allrecipes USA and Canada)

    More Collections

    Similar Recipes