ATK Thai Chicken Curry with Potato and Peanuts

By

Serve the curry with jasmine rice. The ingredients for the curry paste can be doubled to make extra for future use. Refrigerate the paste for up to one week or freeze it for up to two months.

View complete recipe

  • 4

Ingredients

  • CURRY PASTE:
  • 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
  • CURRY:
  • 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
  • Simplified Version from Cooks Country:
  • Do not substitute low-fat or nonfat yogurt for the whole-milk yogurt called for in this recipe or the finished dish will be much less creamy.
  • 3 tablespoons unsalted butter
  • 2 tablespoons curry powder
  • 2 onions, chopped
  • 1 jalapeño chile, stemmed, seeded, and minced
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
  • 1 1/2 cups water
  • 8 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
  • 1/2 head cauliflower (1 pound), cored and cut into 1-inch florets
  • 1 cup frozen peas
  • 1/4 cup minced fresh cilantro
  • 3/4 cup plain whole-milk yogurt

Preparation

Step 1

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.

Variation:
1. Melt butter in Dutch oven over medium heat. Add curry powder and cook until fragrant, about 10 seconds. Add onions, jalapeño, 1 1/4 teaspoons salt, and ¼ teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

2. Add chicken and water to pot. Increase heat to medium-high and bring mixture to boil. Reduce heat to low, cover, and simmer until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking. Transfer chicken to plate and let cool for 5 minutes. Once chicken has cooled, use two forks to shred meat into approximate 2-inch pieces; discard skin and bones.

3. Meanwhile, stir potatoes and ¼ teaspoon salt into curry, cover, and cook until potatoes are slightly tender, about 8 minutes. Stir in cauliflower and continue to cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes longer, stirring occasionally.

4. Stir in peas, cilantro, and shredded chicken and cook until curry is warmed through, about 1 minute. Off heat, stir in yogurt. Season with salt and pepper to taste, and serve.

View complete recipe