Chiang Mai Curry (Geng Hanlay Guy)

Preparation time: 7 minutes
Cooking time: 7-8 minutes

Chiang Mai Curry:

1 person	4 persons	Ingredients:
100 g	400g	chicken - chopped into 2 cm chunks
1 teaspoon	4 teaspoons	Chiang Mai curry paste
1/2 teaspoon	2 teaspoons	sweet black soy sauce
1/2 teaspoon	2 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Soy Sauce
1 teaspoon	4 teaspoons	Chinese ginger slices - slice across root into 1/2 cm x 3-4 cm
10 g	40 g	roasted ground peanuts
1 teaspoon	4 teaspoons	Chiang Mai curry powder
11/2 tablespoons	6 tablespoons	oil
2 tablespoons	8 tablespoons	tamarind juice - put 3-4 or 12-16 tamarind seed, into 2 or 8 tablespoons hot water
6 tablespoons	240 ml	water

Method:

1. Put chicken, curry paste, black soy sauce, Chiang Mai curry powder, palm sugar, soy sauce and ginger in a bowl and mix well. Marinate about 1-2 hours (4-5 hours is better).
2. Heat oil in wok and fry the marinated chicken for about one minute.
3. Add water.
4. Add tamarind juice and cook at a low heat until I the mixture becomes drier and thickens, about 4-5 minutes.
5. Add roasted peanuts, fry for a further 45 seconds on low heat.
6. Turn off heat and serve with steamed rice

For vegetarians

Instead of chicken, add a combination of any of the following ingredients. up to 100 g per person:

• fresh pumpkin - peeled and cut into 1/2 cm by 3 cm pieces
• cooked potato - peeled and cut into 1/2  cm by 3 cm pieces
• firm tofu - cut into 1/2 cm by 2 cm pieces.

Chiang Mai curry powder

Chiang Mai curry powder is made up of equal quantities of cumin, coriander and mace powders. Yellow Curry powder may be substituted instead of Chiang Mai curry powder.

Chiang Mai Curry Paste:

(Enough for four persons. Will keep in the refrigerator for up to three months.)

50 g	Siamese ginger - skin removed and chopped
1 stalk	lemongrass - use only the lower third or the plant
1 teaspoon	salt
2 tablespoons	red onions - finely chopped
1 tablespoon	garlic - peeled and crushed
1 teaspoon	turmeric - skin removed and chopped
3	large red. dried chillies - remove seeds and soak in water for at least 10 minutes

Put all ingredients for the paste in a mortar and pound them using a pestle, or liquidise for about ten minutes until the paste is smooth.