Chiang Mai Chicken Curry
Chiang Mai, in northern Thailand, has a somewhat different cuisine from the rest of Thailand, partly because it’s close to Myanmar, China, and Laos and has picked up some of their influences. Instead of a lot of coconut milk and lots of spice, the food in Chiang Mai is more herbal and milder in flavor.
Serves: 2 | Prep Time: 20 minutes | Cook Time: 10 minutes
Ingredients
- ¼ lb115g skinless and boneless chicken thigh, cut into bite-sized pieces
- Rice flour to coat the chicken
- ½ cup75g red bell peppers
- ½ cup75g broccoli or green beans
- ½ cup80g red onion
- 1½ tbsp22ml canola oil
- 2-3 tbsp30-45ml ginger, finely chopped
- 2-3 tbsp30-45ml garlic, finely chopped
- 1 tbsp15ml Thai chili paste
- 1 tbsp15ml coconut oil
- 1 tsp5ml five-spice powder
- 1 tbsp12g sugar
- 1 tbsp15ml fish sauce
- 1 tbsp15ml tamarind water
- A handful of cashews
Preparation
1. Coat the chicken with rice flour and shake off excess.
2. Heat 1 tbsp canola oil in a wok and cook red peppers, onion, and broccoli/green beans until soft, and set aside.
3. Add ½ tbsp canola and cook the ginger and garlic for 30 seconds, and set aside.
4. Heat 1 tbsp coconut oil in a wok and cook chili paste for 30 seconds until fragrant. Add chicken to the hot oil and brown both sides, coating it with the chili paste.
5. Add the tamarind water, five-spice, sugar, and the vegetables back. Cook until the sauce thickens and coats the chicken and vegetables. The sauce should be pretty dry. Add cashews and toss.
6. Serve with Jasmine rice.