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Chiang Mai chicken curry

Lisa Featherby
  • 55 minutes
  • Serves 4

INGREDIENTS

700 g

Chicken thigh, skinless fillets

1 tsp

Shrimp paste

12

Chillies (10 gm), dried red

1

Garlic clove

100 g

Ginger

1

Golden shallot

1

Jasmine rice and thai basil

1

Lemongrass

65 g

Peanuts, roasted

1 1/2 tbsp

Tamarind extract

2 tbsp

Fish sauce

1 tbsp

Palm sugar, light

1

Star anise

10 g

Turmeric, fresh

1 tbsp

Coconut oil

1/2 tsp

Cumin seeds