THAI CHICKEN CURRY WITH POTATOES AND PEANUTS
Steps:
- 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.
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Prince Onoh
[email protected]This curry was a waste of time and ingredients. It was not flavorful and the chicken was dry.
Ashkiran Sunar
[email protected]I would not recommend this recipe. The curry was very bland and the chicken was tough.
Holly Burns
[email protected]This curry was not very good. The sauce was too thin and the chicken was dry.
Manaf AL Islam
[email protected]I found this curry to be a bit bland. I would recommend adding more spices to the recipe.
Lwazi Nhloso Mbulazi
[email protected]The curry was good, but it was a bit too salty for my taste. I would recommend using less fish sauce next time.
nalinia Gordon
[email protected]This curry was a bit too spicy for my taste, but it was still very good. I would recommend using less chili paste if you don't like spicy food.
Hamed Alshammari
[email protected]I wasn't sure how this curry would turn out, but I was pleasantly surprised. It was very flavorful and the chicken was cooked perfectly. I will definitely be making this again.
Fxd Ghz
[email protected]This curry was so good! I loved the creamy sauce and the tender chicken. I will definitely be making this again.
Ryan Dunne
[email protected]I made this curry for my friends last night, and they all loved it! It was easy to make and very flavorful.
Zyand Young
[email protected]This was a great recipe. The curry was flavorful and the chicken was tender. I will definitely be making this again.
Mudassar Iqbal
[email protected]This curry was delicious! I loved the combination of flavors. The potatoes and peanuts were a nice addition. I will definitely be making this again.
Andries Dreco
[email protected]I'm not a huge fan of curry, but this one was really good. The flavors were well-balanced, and the chicken was cooked perfectly. I would definitely make this again.
Fasi Sheikh
[email protected]This curry was so easy to make, and it turned out so delicious. I used chicken thighs instead of breasts, and they were perfect. The curry was also not too spicy, which was perfect for my kids.
Falcon XYZ
[email protected]I made this curry for a dinner party last night, and it was a huge success! Everyone loved it. The curry was creamy and flavorful, and the potatoes and peanuts added a nice texture.
Michael g Crespo
[email protected]This Thai chicken curry was a hit with my family! The flavors were incredible, and the chicken was so tender. I will definitely be making this again.