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Ingredients

• 3 large, dried red chillies
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander seed
• 1/2 teaspoon ground mace
• 2 tablespoons peeled and finely diced galangal
• 2 tablespoons thinly sliced lemongrass
• 1 teaspoon salt
• 1 eschalot or small onion, thinly sliced
• 2 cloves garlic, finely diced
• 2 teaspoons fermented shrimp paste (belacan)
• 1 tablespoon peeled and diced fresh turmeric root
• 2 tablespoons fish sauce
• 3 tablespoons palm sugar
• 335g skinless, boneless chicken breast, cut into cubes
• 2 tablespoons vegetable oil
• 2 cups (500ml) water
• 1/2 cup roasted peanuts
• 1 (5cm) piece fresh ginger, peeled and julienned
• 2 tablespoons tamarind juice
• 2 tablespoons roasted peanuts

Description

No Coconut Milk In This Curry Which Is Rich With The Flavours Of Northern Thailand. The Curry Paste Includes Lots Of Dry Spices And Is Finished With Peanuts To Give It A Nice Crunch.

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