Northern Thai Curry With Chicken And Peanuts
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Recipe Summary 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.Ingredients | Trader Joe's Spicy Thai Peanut Dressing3 large, dried red chile peppers½ teaspoon cumin½ teaspoon turmeric powder½ teaspoon coriander seed½ teaspoon ground mace2 tablespoons peeled and chopped galangal2 tablespoons thinly sliced lemon grass1 teaspoon salt1 shallot, chopped2 cloves garlic, chopped2 teaspoons fermented shrimp paste1 tablespoon peeled and chopped fresh turmeric root2 tablespoons fish sauce3 tablespoons palm sugar⅔ pound skinless, boneless chicken breast, cut into cubes2 tablespoons vegetable oil2 cups water½ cup roasted peanuts1 (2 inch) piece fresh ginger, peeled and julienned2 tablespoons tamarind juice2 tablespoons roasted peanutsDirectionsPlace 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.Info | Trader Joe's Spicy Thai Peanut Dressingprep: 25 mins cook: 30 mins additional: 20 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings
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