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