Northern Thai Curry with Chicken and Peanuts Recipe - Allrecipes.com
  • READY IN hrs

Northern Thai Curry with Chicken and Peanuts

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"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Jan 16, 2012

Excellent! Tastes delicious and very authentic

 
Nov 24, 2012

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.

 

2 Ratings

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1364 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

wiley
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