Thai chicken curry with peanuts

    1 hour 15 min

    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.

    5 people made this

    Serves: 4 

    • 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
    • 475ml water
    • 75g roasted peanuts
    • 1 (5cm) piece fresh ginger, peeled and julienned
    • 2 tablespoons tamarind juice
    • 2 tablespoons roasted peanuts

    Prep:25min  ›  Cook:30min  ›  Extra time:20min marinating  ›  Ready in:1hr15min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (2)


    Excellent! Tastes delicious and very authentic  -  16 Jan 2012  (Review from Allrecipes US | Canada)


    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.  -  24 Nov 2012  (Review from Allrecipes US | Canada)