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You are here: Home / Thai Recipes / Northern Thai Chicken Curry Recipe with Homemade Spice Mix and Curry Paste

Northern Thai Chicken Curry Recipe with Homemade Spice Mix and Curry Paste

July 9, 2014 By Sangeetha Priya 12 Comments

You may aware that I am hosting this month Northern Thai Cuisine for International Food Challenge and today’s post is none other than popular Northern Thai recipe/Gaeng Hang Lay but here instead of pork I used chicken. This Thai chicken chicken curry features warm spices in a fragrant homemade curry sauce. It is usually served with plain jasmine or coconut rice with slices of cucumber on the side as a fresh compliment to
the dish. If you enjoy both Thai and Indian curries, you’ll love this warm and flavorful dish.

Recipe Source :- Adapted from here

Ingredients

500 gms boneless skinless Chicken
10 red Asian eschalots (see Note), peeled
7 cm piece ginger, peeled, cut into julienne (Optional)
2 tbsp tamarind concentrate (see Note), plus extra, to taste
2 tbsp grated palm sugar (Optional, I add only a tsp)
Coconut Milk – 1/4 Cup
Oil – 2 Tbsp
Steamed Jasmine or Glutinous rice, to serve

Spice mix

1 tbsp cumin seeds
2-3 Tbsp Coriander Seeds
½ tbsp fenugreek seeds
1/2 tbsp black peppercorns
1n1/2 tsp whole cloves
2 cinnamon quills (I  use 2″)
2 curls dried mace (optional)
½ tbsp ground turmeric
½ whole nutmeg, grated

Curry paste

7-8 dried long red chillies
3 lemongrass stalks, white part only, thinly sliced
2 large red Asian eschalots (shallots), chopped
3 garlic cloves, chopped
1 cm piece galangal(ginger), peeled, chopped
1 tsp dried shrimp paste (Optional)

Method

  • To make spice mix, place cumin, coriander and fenugreek seeds, peppercorns, cloves, cinnamon and mace, if using, in a frying pan over low heat.
  • Toast, stirring, for 3 minutes or until fragrant; don’t allow spices to turn dark brown or burn.
  • Transfer to a plate and cool, then stir in turmeric and nutmeg.
  • Grind the mixture to fine powder (Pic 1).
  • To make curry paste, soak chillies in 250 ml hot water for 20 minutes.
  • Drain, reserving 60ml liquid. Process chillies, lemongrass, eschalots/shallots, garlic, galangal/ginger and 1 tsp salt in a food processor.
  • Add enough chilli soaking water to form a smooth paste(Pic 1).
  • Cut chicken into 4 cm cubes. Place it in a bowl with curry paste and knead/rub paste into it with your hands.
  • Add 1 tsp salt and spice mix, and knead to coat chicken with mixture (Pic 2).
  • Leave is as it is for 30 minutes or overnight in refrigerator.
  • Place a heavy-based pan over high heat. Add oil and chopped shallots, marinated chicken and cook, turning occasionally, for 8 minutes or until lightly browned.
  • Add 1 litre water, or enough to cover, and bring to the boil, stir in ginger.
  • Reduce heat to low and cook for 2 hours or until meat is meltingly tender.
  • Season with 1 tbsp salt, tamarind(Pic 3) and the sugar (Pic 4).
  • Adjust spices accordingly.
  • Serve with steamed or glutinous rice.

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Filed Under: Non Veg Kuzhambu Gravy Varieties, Thai Recipes Tagged With: Asian Thai chicken curry, fusionof Indian and Thai cooking, kozhi kuzhambu recipe, kuzhambu in thailand style, Nitha Kitchen, Non Veg, Northern Thai Chicken Curry with Homemade Spice Mix and Curry Paste, northern thai style chicken kuzhambu recipe, thai chicken curry recipe, thailandhu recipes

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Reader Interactions

Comments

  1. Priya Suresh

    July 12, 2014 at 1:16 pm

    Very flavourful and delicious chicken curry, can have it happily anytime.

    Reply
  2. Shama Nagarajan

    July 11, 2014 at 1:36 pm

    tempting preparation …yummy

    Reply
  3. Beena.stephy

    July 10, 2014 at 4:58 am

    Tempting yummy chicken curry

    Reply
  4. Eliza Lincy

    July 9, 2014 at 8:20 pm

    Tempting Delicious curry love it!

    Reply
  5. Meena Kumar

    July 9, 2014 at 4:34 pm

    Oh I love Thai curries.I have never cooked chicken with galangal or cumin I am sure that adds extra taste to the dish.

    Reply
  6. Linsy Patel

    July 9, 2014 at 2:06 pm

    delicious tempting dish

    Reply
  7. Navaneetham Krishnan

    July 9, 2014 at 12:52 pm

    My all time fav and love love Thai flavors for this chicken dish.

    Reply
  8. Menaga sathia

    July 9, 2014 at 12:25 pm

    very interesting recipe,need to try it!!

    Reply
  9. Sireesha Puppala

    July 9, 2014 at 6:54 am

    Comfort curries are the best anytime.
    Guess it would have been super tasty.great distinct recipe to the regular curries.

    Cheers
    Siri

    Reply
  10. Babitha costa

    July 9, 2014 at 6:04 am

    can have few more idli/appam for this chicken curry

    Reply
  11. nandoos Kitchen

    July 9, 2014 at 5:38 am

    looks very yumm and well explained dear

    Reply
  12. Amrita Roy

    July 9, 2014 at 2:53 am

    Well explained recipe…visit my space too…event and giveaway going on

    Reply

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