"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." — wiley
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large, dried red chile peppers
peeled and chopped galangal
thinly sliced lemon grass
fermented shrimp paste
peeled and chopped fresh turmeric root
skinless, boneless chicken breast, cut into cubes
1 (2 inch) piece
fresh ginger, peeled and julienned
Excellent! Tastes delicious and very authentic
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Northern Thai Curry with Chicken and Peanuts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 186
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