Monday, 2 January 2017

Thai Chicken Curry with Potatoes

Photo: The Windy Kitcen
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.

For the method go to the Windy Kitchen:


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 

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

1 comment :

  1. I tried this recipe for I have lots of chicken breasts to use up. Absolutely delicious and since I am cooking for one person, I had lots of left overs which I promptly containerized for lunches down the road.