Northern Thai Chicken Curry

    9 hours 20 minutes

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

    2 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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)