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Thai Chicken Curry with Potatoes and Peanuts

Here's how you make Thai Chicken Curry with Potatoes and Peanuts
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • For the curry paste
  • 6 New Mexican chiles, dried
  • 4 shallots, unpeeled
  • 1/2 cup ginger, chopped
  • 1/4 cup water
  • 1 1/2 tablespoons lime juice
  • 11 /2 tablespoons vegetable oil
  • 1 tablespoon fish sauce
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon pepper
  • For the curry
  • 1 teaspoon vegetable oil
  • 1 (14 ounce) can coconut milk
  • 1 1/4 cups chicken broth
  • 1 pound yukon gold potatoes, unpeeled and cut into 1/4 inch pieces
  • 1 onion, cut into 3/4 inch pieces
  • 1/3 cup dry-roasted peanuts
  • 3/4 teaspoon salt
  • 1 pound chicken thighs, boneless and skinless, trimmed and cut into 1 inch pieces
  • 2 teaspoon lime zest, grated
  • 1/4 cup cilantro, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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