Northern Thai Curry with Chicken and Peanuts

Name: Northern Thai Curry with Chicken and Peanuts
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 teaspoons coriander seed; 1 teaspoons cumin; 2 Tbsps fish sauce; 2 inches fresh ginger, peeled and julienned; 2 Tbsps peeled and chopped galangal; 2 cloves garlic, chopped; 1 teaspoons ground mace; 2 Tbsps thinly sliced lemon grass; 3 Tbsps palm sugar; 3 larges dried red chile peppers; 2 Tbsps roasted peanuts; 1 teaspoon salt; 1 shallot, chopped; 2 teaspoons fermented shrimp paste; 302 grams skinless, boneless chicken breast, cut into cubes; 2 Tbsps tamarind juice; 1 Tbsp peeled and chopped fresh turmeric root; 1 teaspoons turmeric powder; 2 Tbsps vegetable oil; 473 milliliters water

Northern Thai Curry with Chicken and Peanuts is a gluten free and dairy free recipe with 4 servings. One serving contains 259 calories, 21g of protein, and 12g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up chile peppers, garlic, turmeric powder, and a few other things to make it today. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works best as a main course, and is done in around 1 hour and 15 minutes.

Instructions

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.

Ingredients you will need

Arbol Chile

Peppers

Water

Equipment you will use

Bowl

Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder.

Ingredients you will need

Ground Mace

Turmeric

Cumin

Equipment you will use

Mortar And Pestle

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.

Ingredients you will need

Chili Pepper

Belacan

Lemon Grass

Fish Sauce

Palm Sugar

Galangal

Turmeric

Shallot

Garlic

Salt

Transfer to a large bowl.

Equipment you will use

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.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Tamarind Juice

Whole Chicken

Peanuts

Ginger

Water

Cooking Oil

Equipment you will use

Frying Pan

Garnish with 2 tablespoons peanuts to serve.

Ingredients you will need

Peanuts

Equipment

Bowl

Mortar And Pestle

Frying Pan

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Raats Original Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.