Recipe: Thai Curry Chicken with Potatoes and Peanuts

Ingredients:

Curry Paste:

2 tablespoons of green curry paste

2 tablespoons of red curry paste

2 shallots diced

4 cloves of garlic, diced

¼ cup chopped fresh ginger

1/8 cup water

2 teaspoons lime juice

2 teaspoons vegetable oil

½ tablespoon fish sauce

½ teaspoon five-spice powder

¼ teaspoon cumin

¼ teaspoon pepper

Curry:

1 teaspoon vegetable oil

1 (14 oz) can coconut milk

1 ¼ cup chicken broth

1 pound Yukon gold potatoes, unpeeled, cut into ¾ inch pieces

1 onion, cut into ¾ inch pieces

1/3 cup dry-roasted peanuts

¼ teaspoon salt

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 teaspoons grated lime zest

¼ cup chopped fresh cilantro

Directions:

1. For the curry paste, combine ingredients in a food processor or blender and blend until smooth. Set aside.

2. Heat oil in a large saucepan over medium heat until shimmering.  Add curry past and cook until past begins to brown, 2-3 minutes.

3. Stir in coconut milk, broth, potatoes, onion, peanuts and salt.  Bring to a simmer and cook until potatoes are tender, 12-14 minutes.

3. Stir in chicken and continue to simmer until chicken is cooked through, 10-12 minutes. Remove pan from heat and stir in lime zest.

Garnish with cilantro and serve over rice.

After modification, this recipe was simple AF.  I'm so excited to have found all these great international recipes.  I can now have tikka masala or Thai curry any damn time I damn well please.

I got the recipe from our “Cook’s Science” book and took a LOT of liberties with it.  But you can find the original recipe in full online HERE.

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