Best 5 Northern Thai Curry With Chicken And Peanuts Recipes

Embark on a culinary journey to the vibrant region of Northern Thailand and discover the symphony of flavors that define its cuisine. This collection of authentic recipes captures the essence of Northern Thai cooking, inviting you to recreate beloved dishes that showcase the region's unique ingredients, bold spices, and rich culinary heritage. From the aromatic Khao Soi Curry, a delightful symphony of flavors and textures, to the savory Sai Oua, a succulent grilled sausage bursting with herbs and spices, each recipe is a testament to the culinary mastery of Northern Thailand. Indulge in the creamy smoothness of Gaeng Hang Lay Curry, where chicken and bamboo shoots come together in a delicate dance of flavors. Satisfy your cravings for comfort food with Khao Neeo Mamuang, a sweet and sticky rice dessert that harmoniously blends glutinous rice, ripe mangoes, and coconut milk. Experiment with the fiery delight of Nam Prik Noom, a spicy chili dip that adds a vibrant kick to any meal. As you delve into these recipes, let the vibrant flavors of Northern Thailand transport you to a culinary paradise, where each dish tells a story of tradition, culture, and the enduring spirit of this remarkable region.

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CHEF JOHN'S PEANUT CURRY CHICKEN

Chef John's Peanut Curry Chicken image

I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 22

Ingredients

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Steps:

Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g

THAI PEANUT CHICKEN

Thai Peanut Chicken image

This delicious Thai Peanut Chicken is positively PACKED with flavor! Quick and easy to make and thoroughly satisfying!

Provided by Kimberly Killebrew

Categories Entree Main Course

Time 45m

Number Of Ingredients 15

Ingredients

2 tablespoons cooking oil
1 yellow onion (, chopped)
2 cloves garlic (, minced)
1 inch piece ginger root (, minced)
1 pound chicken breast (, cut into bite-sized pieces)
2 tablespoons sweet chili sauce ((click link for homemade chili sauce recipe))
2 tablespoons tomato sauce or ketchup
3 tablespoons crunchy peanut butter
1 tablespoons chili powder
OR homemade chili powder
1 teaspoon dark brown sugar ((optional; paleo: omit))
14 ounce unsweetened coconut milk
1 teaspoon salt
Chopped fresh cilantro for garnish
Chopped roasted peanuts for garnish

Steps:

Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
Serve over steamed rice garnished with cilantro and chopped roasted peanuts.

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

Whole30 Thai Curry Veggie Noodles with Chicken image

This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup coconut milk
Juice of 2 limes, plus lime wedges for serving
2 tablespoons almond butter
2 teaspoons red curry paste (see Cook's Note)
1 large carrot, spiralized
1/2 small head red cabbage, sliced thin
1 large English cucumber, spiralized
2 scallions, thinly sliced
Chopped roasted, salted cashews, for serving

Steps:

Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

NORTHERN THAI CURRY WITH CHICKEN AND PEANUTS

Northern Thai Curry With Chicken and Peanuts image

This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch." Recipe is from All Recipes.

Provided by Lavender Lynn

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

3 large dried hot red chili peppers
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon coriander seed
1/2 teaspoon ground mace
2 tablespoons galangal, peeled and chopped
2 tablespoons lemongrass, thinly sliced
1 teaspoon salt
1 shallot, chopped
2 garlic cloves, chopped
2 teaspoons fermented shrimp paste
1 tablespoon fresh turmeric, root peeled and chopped
2 tablespoons fish sauce
3 tablespoons palm sugar
2/3 lb chicken breast, skinless, boneless, cut into cubes
2 tablespoons vegetable oil
2 cups water
1/2 cup roasted peanuts
1 piece fresh ginger (2 inch)
2 tablespoons tamarind juice
2 tablespoons roasted peanuts

Steps:

Place the chili peppers in a bowl; pour enough water over the chili peppers to cover. Allow the peppers to soak until softened, about 10 minutes; drain. Chop the peppers and set aside.
Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder. Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.
Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for at least 20 minutes, or up to 24 hours in the refrigerator.
Heat the oil in a large skillet over medium heat; cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes. Stir the water, 1/2 cup peanuts, ginger, and tamarind juice into the chicken, bring to a simmer, and cook until thickened, 20 to 30 minutes. You can also cook this at a lower temperature for up to 2 hours. Garnish with 2 tablespoons peanuts to serve.

Nutrition Facts : Calories 454.8, Fat 31.8, SaturatedFat 5.4, Cholesterol 48.5, Sodium 1629.2, Carbohydrate 20.9, Fiber 3.4, Sugar 11.3, Protein 25.1

SPICY THAI PEANUT CHICKEN CURRY

Spicy Thai Peanut Chicken Curry image

This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich.

Provided by HeidiSue

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
3 tablespoons red curry paste
3 teaspoons sambal oelek (chili paste)
1 1/2 lbs chicken breasts, cut into small chunks
2 cups coconut milk
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons creamy peanut butter
steamed cooked jasmine rice
crushed peanuts
lime

Steps:

In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
Add the chicken and cook through.
Add coconut milk, fish sauce, brown sugar and peanut butter.
Simmer about 10 minutes.
Serve over steamed Jasmine rice.
Top with fresh lime juice and crushed peanuts.
Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

Nutrition Facts : Calories 689.7, Fat 52.6, SaturatedFat 28.3, Cholesterol 109, Sodium 1239.8, Carbohydrate 16.2, Fiber 0.7, Sugar 11.6, Protein 41.5

Tips:

For the best flavor, use fresh ingredients whenever possible. This includes using fresh ginger, garlic, lemongrass, and kaffir lime leaves.
If you can't find makrut lime leaves, you can substitute them with regular lime leaves. However, makrut lime leaves have a more unique flavor that is worth seeking out if you can find them.
If you don't have a mortar and pestle, you can use a food processor to grind the spices. Just be sure not to over-process them, or they will lose their flavor.
Be careful not to overcook the chicken. Chicken is best when it is cooked through but still tender and juicy.
Serve the curry with rice, noodles, or roti bread.

Conclusion:

This Northern Thai curry with chicken and peanuts is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The curry is flavorful and aromatic, with a perfect balance of sweet, sour, and spicy flavors. The chicken is tender and juicy, and the peanuts add a nice crunch and texture to the dish. Serve this curry with rice, noodles, or roti bread for a complete and satisfying meal.

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