Thai Chicken Curry with Potatoes and Peanuts
Recipe: #41624
September 20, 2023
Categories: Chicken, Onions, Potatoes Oven Roast, Boneless Pieces, Chicken Dinner, more
"Recipe source: Cooks Illustrated: Dinners from around the world"
Original is 4-6 servings
Ingredients
- For the curry paste
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- For the curry
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Nutritional
- Serving Size: 1 (528.9 g)
- Calories 861.4
- Total Fat - 51.4 g
- Saturated Fat - 27.5 g
- Cholesterol - 112.1 mg
- Sodium - 1323.6 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 9.3 g
- Sugars - 12.2 g
- Protein - 35.7 g
- Calcium - 170 mg
- Iron - 6.1 mg
- Vitamin C - 26.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
*To make the curry paste* Preheat oven to 350 degrees F.
Step 2
Line a baking sheet with aluminum foil.
Step 3
Arrange the chiles on the prepared baking sheet and bake for about 5 minutes or until puffed and fragrant.
Step 4
Transfer to a plate.
Step 5
Heat broiler.
Step 6
Place the shallots and garlic on the empty baking sheet and broil for 5-10 minutes for until softened and charred.
Step 7
When chiles are cool stem and seed them and tear them into 1 1/2 inch pieces. In a blender add the chiles and process until ground (1 minute). Peel the shallots and garlic and then add the shallots, garlic, and the next 8 ingredients (-pepper) to the blender and process to a paste (2-3 minutes). You should have 1 cup of curry paste.
Step 8
*To make the curry* In a large pot or saucepan over medium heat, heat the oil and then add the curry paste and cook, stirring constantly for a few minutes or until the paste begins to brown.
Step 9
Stir in the next 7 ingredients (-salt) and bring to a simmer and cook for 10-15 minutes or until potatoes are tender.
Step 10
Stir in chicken and continue to simmer for another 10 minutes. Take off the heat and stir in the lime juice and sprinkle with cilantro.
Tips
No special items needed.
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