Thai Chicken Curry with Potatoes and Peanuts Recipe
Recipe source: Cooks Illustrated: Dinners from around the world
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipezazz.com.
Cooking tools:
- Blender
- Pot
- Saucepan
- Baking sheet
- Aluminum foil
- Plate
- Spoon
- Oven
- Stove
- Paring knife
Ingredients
- 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
- 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 teaspoons lime zest, grated
- 1/4 cup cilantro, chopped
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