Northern Thai Curry With Chicken And Peanuts Recipe

Name: Northern Thai Curry With Chicken And Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large, dried red chile peppers; 1/2 teaspoon cumin; 1/2 teaspoon turmeric powder; 1/2 teaspoon coriander seed; 1/2 teaspoon ground mace; 2 tablespoons peeled and chopped galangal; 2 tablespoons thinly sliced lemon grass; 1 teaspoon salt; 1 shallot, chopped; 2 cloves garlic, chopped; 2 teaspoons fermented shrimp paste; 1 tablespoon peeled and chopped fresh turmeric root; 2 tablespoons fish sauce; 3 tablespoons palm sugar; 2/3 pound skinless, boneless chicken breast, cut into cubes; 2 tablespoons vegetable oil; 2 cups water; 1/2 cup roasted peanuts; 1 (2 inch) piece fresh ginger, peeled and julienned; 2 tablespoons tamarind juice; 2 tablespoons roasted peanuts

Servings: persons

3 large, dried red chile peppers
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon coriander seed
1/2 teaspoon ground mace
2 tablespoons peeled and chopped galangal
2 tablespoons thinly sliced lemon grass
1 teaspoon salt
1 shallot, chopped
2 cloves garlic, chopped
2 teaspoons fermented shrimp paste
1 tablespoon peeled and chopped fresh turmeric root
2 tablespoons fish sauce
3 tablespoons palm sugar
2/3 pound skinless, boneless chicken breast, cut into cubes
2 tablespoons vegetable oil
2 cups water
1/2 cup roasted peanuts
1 (2 inch) piece fresh ginger, peeled and julienned
2 tablespoons tamarind juice
2 tablespoons roasted peanuts

1
Place the chili peppers in a bowl; pour enough water over the chili peppers to cover. Allow the peppers to soak until softened, about 10 minutes; drain. Chop the peppers and set aside.
2
Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder. Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.
3
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.
4
Heat the oil in a large skillet over medium heat; cook the chicken until no longer pink in the center 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.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 large, dried red chile peppers, 1/2 teaspoon cumin, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander seed, and more.

Yes, Northern Thai Curry With Chicken And Peanuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Northern Thai Curry With Chicken And Peanuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions