Thai Chicken Curry with Potatoes and Peanuts


Serves 4 to 6



6 dried New Mexican chiles
4 shallots, unpeeled
7 garlic cloves, unpeeled
1/2 cup chopped fresh ginger
1/4 cup water
4 1/2 teaspoons lime juice
4 1/2 teaspoons vegetable oil
1 tablespoon fish sauce
1 teaspoon five-spice powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 teaspoon vegetable oil
1 1/4 cups chicken broth
1 (13.5-ounce) can coconut milk
1 pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces
1 onion, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
3/4 teaspoon salt
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 teaspoons grated lime zest
1/4 cup chopped fresh cilantro

1. FOR THE CURRY PASTE: Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Arrange chiles on prepared sheet and toast until puffed and fragrant, 4 to 6 minutes. Transfer chiles to large plate. Heat broiler.

2. Place shallots and garlic on foil-lined sheet and broil until softened and skin is charred, 6 to 9 minutes.

3. When cool enough to handle, stem and seed chiles and tear into 1 1/2-inch pieces. Process chiles in blender until finely ground, about 1 minute. Peel shallots and garlic. Add shallots, garlic, ginger, water, lime juice, oil, fish sauce, five-spice powder, cumin, and pepper to blender. Process to smooth paste, scraping down sides of blender jar as needed, 2 to 3 minutes. You should have 1 cup paste.

4. FOR THE CURRY: Heat oil in large saucepan over medium heat until shimmering. Add curry paste and cook, stirring constantly, until paste begins to brown, 2 1/2 to 3 minutes. Stir in broth, coconut milk, potatoes, onion, peanuts, and salt, scraping up any browned bits. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.

5. Stir in chicken and continue to simmer until chicken is cooked through, 10 to 12 minutes. Remove pan from heat and stir in lime zest. Serve, passing cilantro separately.

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