This week's Market Watch column features dried Thai chiles from the Kue family stand, grown at their Hampton, Minn. farm and sold at the St. Paul Farmers Market.


Serves 4.

Note: From “The Contemporary Encyclopedia of Herbs & Spices” by Tony Hill (Wiley, $40).

6 garlic cloves, crushed

2 tbsp. peanut or corn oil

1 4-1/2 lb. chicken, cut into serving pieces and rinsed

2 c. water

½ c. distilled white or cider vinegar

2 tbsp. tamari soy sauce

1 tbsp. tamarind concentrate

1 tbsp. ground ginger

2 dried Thai chiles, stems removed, seeded and chopped 

Fine sea salt, to taste

1 tsp. freshly ground white pepper

2 tbsp. light brown sugar

3 tbsp. freshly minced Thai basil

2 tbsp. white sesame seeds


In a Dutch oven, heat oil over medium-high heat. Add garlic and cook until fragrant. Add chicken pieces and cook, turning occasionally, until chicken is slightly colored. Add water, vinegar, tamari, tamarind, ginger, chiles, salt and pepper. Cover and simmer over medium heat for 30 minutes. Stir in sugar, basil and sesame seeds and cook, uncovered, for 15 minutes, or until the chicken is cooked through. Serve over white rice.