![](https://cooksnapwin.com.au/wp-content/uploads/2024/02/Northern_Thai_Curry-684x456.jpg)
Ingredients
- 750g chicken thighs, cut into 5cm pieces
- 1 tbsp vegetable oil
- 400ml water
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1½ tbsp tamarind extract
- 1 star anise
- 4 tbsp ginger, julienned
- 4 tbsp toasted peanuts
- 1 bunch Thai basil
- Rice to serve
- SPICE PASTE:
- 10 dried red chillies
- 2 tbsp ginger, chopped
- 1 garlic clove, chopped
- 2 lemongrass, white part. chopped
- 1 tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp shrimp paste
Method
- In a bowl of boiling water, soak the dried red chillies until softened. Remove seeds and chop them into pieces.
- Using a small food processor, add all the spice paste ingredients including the dried chillies. Blitz until a smooth paste forms. Add a dash of the water used to soak the chilli to help with the paste if required.
- In a medium saucepan, pour in oil and heat to medium temperature. Add in paste ingredients and cook for 1 minute. Place chicken into the saucepan with star anise, and coat in spice paste mixture. Pour in 400ml of water and simmer for 10-15 minutes.
- Add in fish sauce, sugar, tamarind and half the ginger, and cook for a further 10 minutes.
- Pour in toasted peanuts and cook for a further 10 minutes until chicken is tender.
- Carefully place the chicken and sauce into a serving bowl. Top with the remaining julienned ginger slices and Thai basil. Serve with rice and enjoy!
Product used in recipe
- Squid Brand - Fish Sauce