Northern Thai Curry With Chicken And Peanuts Recipes
NORTHERN THAI CURRY WITH CHICKEN AND PEANUTS
This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch." Recipe is from All Recipes.
Provided by Lavender Lynn
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 454.8, Fat 31.8, SaturatedFat 5.4, Cholesterol 48.5, Sodium 1629.2, Carbohydrate 20.9, Fiber 3.4, Sugar 11.3, Protein 25.1
DRY BEEF CURRY WITH PEANUT AND LIME (NUA PAD PRIK)
Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb.
Provided by mell_2
Categories Curries
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Place the meat in the freezer for 30-40 minutes until firm. Slice the meat thinly, cut into strips, and chop finely.
- Strain the coconut milk into a bowl. Place the thin part and half of the thick part of the milk in a large saucepan.
- Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes.
- To make the curry paste, dry fry the coriander, cumin seeds, and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and the zest of the mandarin orange. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal or ginger, shallots or onion, and shrimp paste. Lastly add the cilantro, juice of 1/2 lime, and oil.
- Strain the beef, reserving the cooking liquid and place a cupful of the cooking liquid in a wok. Stir in 2-3 tbsp of the curry pastry according to taste.
- Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, the peanut butter, and the beef. Simmer, uncovered, for 15-20 minutes. Stir in the remaining lime juice.
- Serve decorated with the lime, chili and cilantro.
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This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch." Recipe is from All Recipes. Provided by Lavender Lynn. Categories Curries. Time 1h15m. Yield 4 serving(s) Number Of Ingredients 21
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