Chiang Mai Mock Chicken Curry
Chiang Mai Curry is a northern curry usually made using pork. The curry is somewhat similar to that of yellow or massaman curry but of a thinner consistency; it also uses shredded ginger and does not use coconut milk. It is popular as a street dish eaten by Thai people in northern Thailand, though not frequently served in Thai restaurants abroad.
Mock chicken breast
2 Tbsp soya sauce
2 Tbsp brown sugar
1 tsp curry powder
4 Tbsp oil
3 Tbsp Chiang Mai curry paste (or red curry paste)
2 cups water
3 Tbsp peanuts, roasted until brown
½ cup ginger, peeled and cut into strips
3 Tbsp tamarind juice
- Put the faux chicken into a bowl along with the curry paste, soy sauce, sugar and curry powder and mix well. Marinate for 20 minutes or overnight.
- Put the oil into a wok and fry the chicken and stir for 10 seconds; then add the water and bring to the boil.
- Add the peanuts, ginger and tamarind juice and simmer for 5 minutes until the sauce is thick. It maybe necessary to add more water.
- Garnish with roasted peanuts and strips of ginger.
- Serve with steamed jasmine rice.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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