Northern Thai Chicken Curry

Northern Thai Chicken Curry


1 person made this

This traditional-style Thai curry includes lots of dry spices and is finished with peanuts to give it a nice crunch.


Serves: 4 

  • For the paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon nutmeg
  • 2 tablespoons peeled and chopped galangal (if available)
  • 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 dried red chillies, reconstituted in water for 10 minutes
  • 2 tablespoons fish sauce
  • 3 tablespoons palm sugar
  • For the rest of the dish
  • 300g chicken pieces
  • oil for stir frying
  • 2 cups water or chicken stock
  • 70g peanuts, toasted
  • 5cm knob ginger, peeled and julienned
  • 2-3 tablespoons tamarind juice
  • 2 tablespoons chopped peanuts for garnish

Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours marinating  ›  Ready in:9hours20min 

  1. In a mortar, pound the dry spices together until powdery.
  2. 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.
  3. Coat the chicken chunks with the paste and marinate for at least 20 minutes and up to 24 hours.
  4. In a wok, stir fry the marinated chicken with oil until the chicken is just cooked.
  5. Add the water or 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.
  6. To serve, place in a serving bowl and garnish with more peanuts. Serve with steamed jasmine rice.

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- Rated on - 12 Jun 2014

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