Thai chicken and banana pepper curry with roasted peanuts (Kaeng jin juan kai)

Thai cuisine draws influences from all of its neighbours. Thailand was at the crossroads of trade, so traders settled nationwide, bringing their individual culinary techniques and tastes.

This curry travelled from Java with Muslim traders, and although it is similar to Thai curries, it is also quite different. It was enjoyed by the royal courts and rich families and was considered regal in its origins. Today, this curry is only found in local restaurants that are reviving traditional dishes before they are lost to the world.

This curry is a unique blend of tender chicken seasoned with traditional Thai spices including lemongrass, galangal and garlic. The addition of green peppers is unique and adds a pungency to the curry. The finishing touch of roasted peanuts brings the flavours together. This is not a spicy curry, rather one that brings together rounded, mellow flavours that are so satisfying.

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Ingredients:

1/2 cup roasted peanuts

For the spice paste:

2 teaspoons cumin seeds

2 teaspoons coriander seeds

4 green cardamom pods

1 blade mace

5 cloves of garlic

1/2 tablespoon galangal

1-inch lemongrass

3-4 Thai red chillies

1/2 teaspoon nutmeg

1 teaspoon white pepper

1 teaspoon Thai shrimp paste (optional)

Salt, to taste

1/2 cup water

2 tablespoons coconut oil

6-7 green banana peppers, cut into thin julienne

2 lb skinless chicken breast, cubed

1/2 cup coconut milk

A few drops of fish sauce

2 teaspoons jaggery

1-inch cinnamon stick

3 cups water

1/2 cup orange juice

Cilantro to garnish

Method:

Roast the peanuts again to get them fragrant, 

Dry roast the cumin, coriander, cardamom and mace. Cool completely. Add the spices to a blender with the garlic, galangal, lemongrass, chillies, nutmeg, white pepper, salt, shrimp paste (if using), and water and grind to a smooth paste.

Heat the oil in a pot and add the paste. Fry for 4-5 minutes until the paste is aromatic and the colour is beautiful.

Add the peppers and fry for 3-4 minutes until soft. Add the chicken breast and fry for an additional 4-5 minutes on low heat, coating the pieces with the spices. 

Add the coconut milk, water, fish sauce, jaggery, and cinnamon, and bring to a simmer. Cook for 30-35 minutes until the chicken is fork-tender. 

Serve hot, garnished with the peanuts and cilantro. 

For a vegetarian version, leave out the fish sauce and shrimp paste and substitute pumpkin or tofu for chicken. The cooking time will be reduced to 15-20 minutes.