Best 3 Northern Thai Curry With Chicken And Peanuts Recipes

CHEF JOHN'S PEANUT CURRY CHICKEN

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

PEANUT CURRY WITH CHICKEN AND BASIL

Steps:

• Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
• Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
• Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
• Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.

NORTHERN THAI CURRY WITH CHICKEN AND PEANUTS

Steps:

• 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.