Thai Chicken Curry with Potatoes and Peanuts

Name: Thai Chicken Curry with Potatoes and Peanuts
Yield: Serves 4 to 6
Cuisine: Asia, Thai
Ingredients: 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

Main Courses
Asia
Thai
Fruits & Vegetables
Poultry
Potatoes
Chicken

By Lan Lam ･ Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV

Green and red curries offer big heat and bracing acidity, but the milder variety known as massaman tempts with deeper, more complex flavors.

SERVES 4 to 6

TIME 1½ hours

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