CHIANG MAI CHICKEN CURRY

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Chiang Mai Chicken Curry image

A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat.

Provided by Da Huz

Categories     Curries

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1 lb chicken thigh
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 tablespoons Thai red curry paste
1/2 onion, finely diced
2 inches ginger, grated
4 tablespoons peanuts, coarsely chopped
3 tablespoons tamarind puree
2 tablespoons fish sauce
2 tablespoons palm sugar

Steps:

  • Dice the chicken into 1/2" cubes.
  • Heat the oil, fry the garlic for 1 minute.
  • Add curry paste and fry for 2 minutes.
  • Add the rest of the ingredients as well as 2 cups of water. Bring to the boil, then simmer for 1 hour (if using pork, simmer 1 1/2 hour).
  • Serve with steamed rice (jasmine or basmati).

Nutrition Facts : Calories 385, Fat 28.5, SaturatedFat 6.3, Cholesterol 95.5, Sodium 795.5, Carbohydrate 9.8, Fiber 1, Sugar 7.6, Protein 22.6

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