Ingredients
6 dried red Thai chiles
1 recipe Quick Curry Powder
1 recipe Lemongrass Paste
1 teaspoon coarse salt
Pinch of ground cloves
1 Idaho potato (about 8 ounces)
1 pound boneless, skinless chicken breasts (about 4 breasts)
1 tablespoon cornstarch
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/2-inch slices
3 cloves garlic, sliced
2 carrots, peeled, cut in 1/4-inch-thick rounds
1/4 cup low-fat canned coconut milk
1/2 cup water
2 cups homemade or low-sodium canned chicken stock, skimmed of fat
2 tablespoons chopped fresh cilantro
Chopped peanuts (optional)
Crushed red-pepper flakes (optional)
Preparation
In a saucepan, boil 1 cup water; pour water over chiles in a small bowl. Let soak until softened, about 10 minutes. Drain; set aside. Combine chiles, curry powder, lemongrass paste, salt, and cloves. Puree until smooth, adding water if necessary.
Peel potato; cut into 3/4-inch pieces. Place in a bowl of cold water to prevent discoloring. Cut chicken into 1-inch cubes; place in a bowl. Sprinkle with cornstarch; toss to combine. Set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add curry paste; cook until fragrant, about 1 minute. Add onion and garlic; cook until they start to soften, about 4 minutes. Add potato, carrots, coconut milk, water, chicken, stock, and cilantro. Cover; simmer until chicken is cooked through, about 10 minutes. Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more. Serve garnished with chopped peanuts and red pepper, if desired.
