Ingredients Jump to Instructions ↓

  1. 3 large, dried red chile peppers

  2. 1/2 teaspoon cumin

  3. 1/2 teaspoon turmeric powder

  4. 1/2 teaspoon coriander seed

  5. 1/2 teaspoon ground mace

  6. 2 tablespoons peeled and chopped galangal

  7. 2 tablespoons thinly sliced lemon grass

  8. 1 teaspoon salt

  9. 1 shallot, chopped

  10. 2 cloves garlic, chopped

  11. 2 teaspoons fermented shrimp paste

  12. 1 tablespoon peeled and chopped fresh turmeric root

  13. 2 tablespoons fish sauce

  14. 3 tablespoons palm sugar

  15. 2/3 pound skinless, boneless chicken breast, cut into cubes

  16. 2 tablespoons vegetable oil

  17. 2 cups water

  18. 1/2 cup roasted peanuts

  19. 1 (2 inch) piece fresh ginger, peeled and julienned

  20. 2 tablespoons tamarind juice

  21. 2 tablespoons roasted peanuts

Instructions Jump to Ingredients ↑

  1. Place the chili peppers in a bowl; pour enough water over the chili peppers to cover. Allow the peppers to soak until softened, about 10 minutes; drain. Chop the peppers 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 chile peppers 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 skillet over medium heat; cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes. Stir the water, 1/2 cup 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.


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