- large, dried red chile peppers3 pieces
- cumin1/2 teaspoons
- turmeric powder1/2 teaspoons
- coriander seed1/2 teaspoons
- ground mace1/2 teaspoons
- peeled and chopped galangal2 tablespoons
- thinly sliced lemon grass2 tablespoons
- salt1 teaspoons
- shallot, chopped1
- cloves garlic, chopped2
- fermented shrimp paste2 teaspoons
- peeled and chopped fresh turmeric root1 tablespoons
- fish sauce2 tablespoons
- palm sugar3 tablespoons
- skinless, boneless chicken breast, cut into cubes2/3 pounds
- vegetable oil2 tablespoons
- water2 cups
- roasted peanuts1/2 cups
- piece fresh ginger, peeled and julienned1 (2 inch)
- tamarind juice2 tablespoons
- roasted peanut2 tablespoons
== Directions ==
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.