Thai Chicken Curry

Ingredients

• 3 large dried hot red chili peppers
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander seed
• 2 Tablespoons galangal, peeled and chopped
• 2 Tablespoons lemongrass, thinly sliced
• 1 teaspoon salt
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 1 Tablespoon fresh turmeric, root peeled and chopped
• 2 Tablespoons fish sauce
• 3 Tablespoons granulated sugar
• 2/3 lb chicken breast, skinless, boneless, cut into cubes
• 2 Tablespoons vegetable oil
• 2 cups water
• 1/2 cup roasted peanuts
• 1 piece fresh ginger ( 2 inch)
• 2 Tablespoons tamarind juice
• * If you do not have tamarind juice, mix together 1 Tablespoon lime juice and 1 Tablespoon brown sugar
• 2 Tablespoons roasted peanuts

Directions

1. In a small bowl cover chili peppers with water and soak for 10 minutes.
2. With a mortar and pestle (or food processor) grind cumin, turmeric, and coriander until powder.
3. Add the galangal, lemon grass, salt, shallot, garlic, fresh turmeric, and soaked chile peppers and grind into a paste.
4. Stir in fish sauce and sugar and transfer to a large bowl.
5. Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for 1 hour, or overnight.
6. Heat a large frying pan to medium and cook the chicken until no longer pink.
7. Stir in water, peanuts, ginger and tamarind juice (or substitute) and simmer until thickened, or about 20 minutes, stirring.
8. Serve with rice.