Ingredients

* 1 1/2 lb chicken hind quarters
* 3 level tbsp Mae Ploy or MaeSri Brand sour red curry paste
* 2 tbsp water
* 1 cup water
* 1 tsp sea salt
* 2 level tblsp tamarind paste or fresh lime juice
* 2-3 tbsp fish sauce, Golden Boy brand is recommended
* 4 fresh Thai chili peppers (“prik kee noo”) or jalepeno, if desired

Preparation

Separate the leg from the upper thigh cutting with a sharp cleaver (or have the butcher do it for you); cut the drumsticks in half crosswise;cut the upper thigh into approximately 1 1/2 by 1 1/2 inch pieces, cutting through the bone with a sharp blow of the knife. Use the base of the palm of your hand to pound the back of the cleaver if needed to cut completely through.

Mix the curry paste with the 2 tbsp of water in a small bowl. Add paste to 1 cup of water in a medium size saucepan. Add the cut-up chicken pieces. Add 1 tsp sea salt.

Add the tamarind, breaking into small pieces with your fingers. There will be some seeds in the curry this way, if it is the paste with the seeds. If you prefer, mix the tamarind in 2 tbsp of warm water, palpitating it with your fingers to extract the juice. Discard the seeds. Add the juice to the saucepan.

Bring chicken to a boil over high heat. Boil until the chicken is cooked through, approximately 8-10 minutes.

If desired, add the jalepenos cut in half or in thin long slices, with or without the seeds. If you like it spicy leave the seeds intact.

Add 2 Tbsp. of fish sauce. Cook 1 minute longer. Turn off the heat. Serve in a medium sized bowl with a serving spoon. Each diner spoons just what he/she needs over an individual portion of jasmine rice.