READY IN 1¼ hrs

Northern Thai Curry with Chicken and Peanuts

Read Reviews (2)

"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

Directions

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.
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.
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.
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

Reviews More Reviews

Jan 16, 2012

Excellent! Tastes delicious and very authentic

—esthersummerson

See full review »

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.

—Rose1982

See full review »

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.

Nutritional Information

Northern Thai Curry with Chicken and Peanuts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 364
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 3.3g 17 %
Cholesterol 48mg 16 %
Sodium 1364mg 55 %
Potassium 459mg 13 %
Total Carbohydrates 23.2g 7 %
** Dietary Fiber 2.5g 10 %
Protein 23.8g 48 %
** Sugars 11.6g
** Vitamin A 5 %
Vitamin C 4 %
Calcium 7 %
Iron 21 %
** Thiamin 16 %
** Niacin 116 %
** Vitamin B6 32 %
Magnesium 30 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.