Ingredients
-
3
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
2
-
1
-
1
-
2
-
2
-
1
-
2
-
3
-
2/3
Directions
Northern Thai Curry With Chicken and Peanuts, This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch Recipe is from All Recipes , Great flavours, the fresh chili paste was wonderful I only used one chili because I can’t eat so hot, but otherwise followed the instructions We had this with cauliflower, which was excellent Thanks for sharing!
Made for For Your Consideration
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
