Healthier Easy Thai Chicken Curry Chiang Mai Style Recipes

CHIANG MAI CHICKEN CURRY

Chiang Mai Chicken Curry image

A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat.

Provided by Da Huz

Categories Curries

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken thigh
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 tablespoons Thai red curry paste
1/2 onion, finely diced
2 inches ginger, grated
4 tablespoons peanuts, coarsely chopped
3 tablespoons tamarind puree
2 tablespoons fish sauce
2 tablespoons palm sugar

Steps:

Dice the chicken into 1/2" cubes.
Heat the oil, fry the garlic for 1 minute.
Add curry paste and fry for 2 minutes.
Add the rest of the ingredients as well as 2 cups of water. Bring to the boil, then simmer for 1 hour (if using pork, simmer 1 1/2 hour).
Serve with steamed rice (jasmine or basmati).

Nutrition Facts : Calories 385, Fat 28.5, SaturatedFat 6.3, Cholesterol 95.5, Sodium 795.5, Carbohydrate 9.8, Fiber 1, Sugar 7.6, Protein 22.6

HEALTHIER, EASY THAI CHICKEN CURRY- CHIANG MAI STYLE

Healthier, Easy Thai Chicken Curry- Chiang Mai Style image

I love this dish. It's called Chiang Mai Curry with Chicken. I learnt this when I was at the 'Chiang Mai Thai Cookery School'in Thailand. The reason it is healthier than the other Thai curries is that it doesn't contain coconut milk. I usually whip this dish up when friends come a-calling and they love it! It can be a tad spicey- it all depends on the type of red curry paste you use. It's really easy to prepare (takes about 10 minutes, the rest of the time is the marinating time.

Provided by zoukncook

Categories Curries

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken breasts, -cut into 1 inch pieces
2 tablespoons fish sauce
2 tablespoons palm sugar (or dark brown sugar)
1 teaspoon normal curry powder
2 tablespoons oil
3 tablespoons Thai red curry paste
1 cup water (less if you like a thicker sauce, more if you like a watery sauce)
3 tablespoons roasted peanuts
1/2 cup fresh ginger, -skin removed and cut into strips
3 tablespoons tamarind juice

Steps:

Mix chicken with curry paste, fish sauce, palm sugar and curry powder. Mix well. And leave for 30minutes (or longer).
Put oil in a wok and saute the chicken and marinade until the outside of the chicken starts to turn white.
Add water and bring it to the boil.
Add 3/4 of the peanuts, 3/4 of the ginger and tamarind juice. Simmer for 10 minutes until the sauce becomes thick (add more water if the sauce is too thick).
Garnish with remaining slices of ginger and peanuts.
Serve with steaming rice.

Nutrition Facts : Calories 319.7, Fat 24.3, SaturatedFat 3.5, Sodium 1565.1, Carbohydrate 22.6, Fiber 2.5, Sugar 14.6, Protein 6.4

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