Options:

Include nutrition information?

Thai Chicken Curry with Potatoes and Peanuts

Created by ellie on September 20, 2023

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

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.