In English you could call this "chicken in northern style chile paste". The Chiang Mai (northern Thai) chile paste has mild flavor (not spicy), made with turmeric, using local Thai chicken which are tasty and chewy. For best results, use the finest quality chicken you can find. We used organic free-range chicken breasts cut up into large chunks, with excellent results.
Traditionally, to prepare northern style steamed chicken, the chicken cavity would be stuffed with the chile paste. This recipe is prepared using the traditional turmeric chile paste but cooked a different way. Inspired by a chef focused on recipes of the old Chiang Mai culture.
For 4 Person(s)
Remove seeds from the chile peppers, cut them into smaller pieces, and soak until soft (about 10 minutes). Drain, and gently squeeze the chiles to remove water, then put into a mortar and pestle. Add remaning curry paste ingredients to mortar, and pound until it's a smooth paste. Set aside.
Cut each breast into three large pieces, and put into a bowl. Spoon the curry paste over the chicken, and combine. Next, add chicken stock, fish sauce, and salt. Mix well, and set to marinade for at least 1 hour.