This northern Thai-style curry is flavoured with ginger as well
as turmeric. It's slightly sour and deliciously light.
1 tbspcoconut oil700 gmskinless chicken thigh fillets, cut into 6cm-8cm pieces1star anise60 gmginger, peeled and cut into julienne, plus extra to serve1½ tbsptamarind extract, or to taste (see note)1 tbspcrushed light palm sugar, or to taste2 tbspfish sauce, or to taste65 gmroasted peanuts, plus extra to serveSteamed jasmine rice and Thai basil, to serveChiang Mai curry paste12dried red chillies (10 gm), seeds removed, soaked in cold water for 2-3 hours, drained40 gmginger, peeled and coarsely chopped1golden shallot, coarsely chopped1lemongrass stalk (white part only)1garlic clove, chopped1 tspshrimp paste10 gm (about 1cm)fresh turmeric, peeled and coarsely chopped½ tspcumin seeds
For curry paste, chop chillies, then pound with remaining ingredients and 1 tsp salt to a smooth
paste with a mortar and pestle (or process in a small food processor).
Heat coconut oil in a saucepan over medium heat, add curry paste and stir until fragrant (1-2 minutes). Add chicken and star anise, stir to coat, then add 400ml water and bring to a simmer. Reduce heat to low and cook until chicken is almost cooked (15-20 minutes). Add ginger, tamarind and palm sugar, season to taste with fish sauce and extra tamarind if necessary; sauce should taste salty and sour. Simmer until chicken is tender and curry is well flavoured, adding peanuts during the last few minutes of cooking (20-25 minutes). Adjust seasoning with fish sauce and tamarind if necessary, then serve on rice and scatter with basil, extra ginger and