Ingredients
Chicken hind quarters ( 1 1/2lb), fresh Thai chili peppers or jalepeno (4), fish sauce (2 to 3 tbsp), fresh lime juice and tamarind paste (2tbsp), sea salt (1tsp), water (1c), water (2tbsp), Mae Ploy or Mae Sri Brand sour red curry paste (3level tbsp).

Method of preparation:-
Take chicken and separate the leg from the upper thigh and then cut the upper thigh into 1 ½ by 1 ½ inch pieces. Then cut the drumsticks in half crosswise. Take a small bowl, add 2 tablespoon of water in it and mix the curry paste in it. Take a saucepan of medium size, add 1 cup of water and curry paste in it. Now add the chicken pieces in it and mix 1 teaspoon of salt in it. Take a small bowl, mix tamarind with 2 tablespoon of hot water in it, mash it with your fingers and extract the juice. Throw out the seeds and then add the juice to the saucepan. Keep the chicken to boil over high heat for about 8 to 10 minutes until the chicken gets cooked. Then add 2 tablespoon of fish sauce in it and cook it for about 1 minute. Take off the pan from heat and then serve it in a serving bowl.

Number of servings – 3 to 4