This northern curry is usually made using pork but when I first opened my cooking school we did not have time to simmer the pork for a long time to make it tender so I decided to try cooking it with chicken. It worked incredibly well and if you do not have much time to simmer the dish then I would recommend using this recipe.
|500||g||chicken breast (cut into 2cm (1 inch) pieces )|
|5||g||gaeng hanglay (or normal curry powder (gaeng hanglay curry powder is made up of cumin powder, tumeric powder, coriander powder and mace powder in equal quantities))|
|80||g||gaeng hanglay curry paste (or red curry paste)|
|50||g||peanuts (roasted until brown)|
|30||g||ginger ( skin removed and cut into strips)|
Put the chicken into a bowl along with the paste, fish sauce, palm sugar and gaeng hanglay curry powder and mix well. Leave for 20 minutes or overnight. Put the oil into a wok and fry the chicken and marinade until the outside of the chicken starts to turn white. Then add the water and bring to the boil. Add the peanuts, ginger and tamarind juice and simmer for 15 minutes until the sauce is thick. It may be necessary to add more water.