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Chiang Mai Curry with Chicken

Curry paste:
3 TB galangal, skin removed, chopped
4 TB lemongrass, chopped
1 tsp salt
4 TB shallots, chopped
2 TB garlic, crushed
2 tsp shrimp paste
1/2 tsp turmeric
3-4 New Mexico chiles, seeds removed and soaked in water 10 minutes

1 1/2 pounds chicken breast, sliced into 1/2 inch thick pieces
3 TB fish sauce
3 TB palm sugar (or brown sugar)
2 tsp Gaeng Hanglay powder (1/2 tsp each coriander, cumin, turmeric, mace)
2 TB canola oil
2 cups chicken stock
1 cup roasted peanuts, rough chopped
3/4 cup ginger, fine julienne (thin long pieces)
6 TB tamarind puree (soak tamarind in hot water 10 minutes and then strain or use bottled puree)

Mix the chicken with the curry paste, fish sauce, palm sugar and Gaeng Hanglay powder and mix well. Leave for 20 minutes or overnight if possible.

Heat the oil in a wok and fry the chicken and marinade for about 4 minutes until the outside of the chicken turns white. Add the stock and bring to a boil. Add peanuts, ginger and tamarind and simmer for 15 minutes until the sauce is thick.