Thai Chicken and Peanut Curry

Thai Chicken and Peanut Curry


4 people made this

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


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

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.

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