About this recipe:This Thai curry uses no coconut milk! This recipe creates the most delicious chicken curry. It involves making your own curry paste, then using it to pan-fry the chicken, before water, tamarind juice and roasted peanuts are added.
3 large dried red chillies
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon coriander seeds
1/2 teaspoon ground mace
2 tablespoons peeled and chopped galangal
2 tablespoons thinly sliced lemon grass
1 teaspoon salt
1 shallot, chopped
2 cloves garlic, chopped
2 teaspoons fermented shrimp paste
1 tablespoon peeled and chopped fresh turmeric root
2 tablespoons fish sauce
3 tablespoons palm sugar
300g skinless, boneless chicken breasts, cut into cubes
2 tablespoons vegetable oil
75g roasted peanuts
1 (5cm) piece fresh ginger, peeled and julienned
2 tablespoons tamarind juice
2 tablespoons roasted peanuts
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Place the chillies in a bowl; pour over enough water to cover. Allow the chillies to soak until softened, about 10 minutes; drain. Chop the chillies 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 chillies 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 frying pan over medium heat; cook the chicken until no longer pink in the centre and the juices run clear, 5 to 7 minutes. Stir the water, 75g 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.
Shrimp paste, fresh turmeric root, palm sugar and tamarind juice can be purchased at Chinese/Oriental speciality stores or online.