Chiang Mai chicken curry

AT A GLANCE

  • Serves 4 people

This northern Thai-style curry is flavoured with ginger as well as turmeric. It's slightly sour and deliciously light.

  • 1 tbsp coconut oil
  • 700 gm skinless chicken thigh fillets, cut into 6cm-8cm pieces
  • 1 star anise
  • 60 gm ginger, peeled and cut into julienne, plus extra to serve
  • 1½ tbsp tamarind extract, or to taste (see note)
  • 1 tbsp crushed light palm sugar, or to taste
  • 2 tbsp fish sauce, or to taste
  • 65 gm roasted peanuts, plus extra to serve
  • Steamed jasmine rice and Thai basil, to serve
  •  
  • Chiang Mai curry paste
  • 12 dried red chillies (10 gm), seeds removed, soaked in cold water for 2-3 hours, drained
  • 40 gm ginger, peeled and coarsely chopped
  • 1 golden shallot, coarsely chopped
  • 1 lemongrass stalk (white part only)
  • 1 garlic clove, chopped
  • 1 tsp shrimp paste
  • 10 gm (about 1cm) fresh turmeric, peeled and coarsely chopped
  • ½ tsp cumin seeds
01   For curry paste, chop chillies, then pound with remaining ingredients and 1 tsp salt to a smooth paste with a mortar and pestle (or process in a small food processor).
02   Heat coconut oil in a saucepan over medium heat, add curry paste and stir until fragrant (1-2 minutes). Add chicken and star anise, stir to coat, then add 400ml water and bring to a simmer. Reduce heat to low and cook until chicken is almost cooked (15-20 minutes). Add ginger, tamarind and palm sugar, season to taste with fish sauce and extra tamarind if necessary; sauce should taste salty and sour. Simmer until chicken is tender and curry is well flavoured, adding peanuts during the last few minutes of cooking (20-25 minutes). Adjust seasoning with fish sauce and tamarind if necessary, then serve on rice and scatter with basil, extra ginger and extra peanuts.
NoteTo make tamarind extract, soak 1 tbsp tamarind pulp in 60 ml boiling water in a bowl for 5 minutes, then mix to form a paste and strain.

Topics:

CHICKEN, JASMINE RICE, CHICKEN THIGH FILLETS, THAI, FEATURE RECIPE, CURRY, HEALTHY, TURMERIC, CURRY PASTE, TURMERIC, GINGER

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

PERFUMED, BITTER IPA. , suggested by MAX ALLEN

FEATURED IN

Feb 2017

Feb 2017

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