Thai Chicken and Peanut Curry
A classic Northern Thai curry with the flavours of chilli, cumin, turmeric, coriander, lemongrass and other delicious spices. Serve with rice.
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
- 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.
- Grind the cumin, turmeric, coriander and mace using a mortar and pestle into a fine powder.
- Add to the mortar the galangal, lemongrass, salt, onion, garlic, prawns paste, fresh turmeric and reconstituted chillies 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 frypan over medium heat; cook the chicken until no longer pink in the centre 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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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
Excellent! Tastes delicious and very authentic - 16 Jan 2012 (Review from Allrecipes USA and Canada)
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)
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