THAI CHICKEN CURRY

Ingredients

• 3 tbsp Thai yellow curry paste
• 3 tbsp peanut oil, divided
• 2 tsp salt
• 12 boneless skinless chicken thighs
• 3 whole star anise
• 2 cinnamon sticks (3 inch)
• 1/2 tsp ground cardamom
• 3/4 cup quartered shallots
• 2 cups no-salt-added chicken broth
• 2 tbsp fish sauce
• 2 cups cubed peeled yellow potatoes (1 inch)
• 1 can (400 mL) coconut milk
• 1 cup fresh basil leaves, divided
• 1/4 cup unsalted blanched roasted peanuts, chopped
• 2 tbsp packed golden brown sugar
• 1 tbsp tamarind paste or fresh lime juice
• Hot cooked rice

Directions

1. Combine curry paste, 1 tbsp oil and salt in a bowl. Add chicken and toss to coat. Let stand for 10 minutes.
2. Meanwhile, heat remaining 2 tbsp oil in a Dutch oven over medium heat. Add star anise, cinnamon sticks and cardamom; cook, stirring, until fragrant, about 1 minute. Add shallots and sauté until softened and lightly browned, about 2 minutes. Transfer shallots to a plate.
3. Add chicken to Dutch oven and brown on both sides. Return shallots to Dutch oven. Add broth and fish sauce; stir to combine. Bring to a boil.
4. Reduce heat and simmer, covered, stirring occasionally, for 1 hour.
5. Add potatoes, coconut milk and 1/2 cup basil; stir to combine. Bring to a simmer and cook, covered, stirring occasionally, until chicken and potatoes are tender, about 20 - 25 minutes. Remove from heat; remove and discard star anise and cinnamon sticks.
6. Stir in remaining 1/2 cup basil, peanuts, brown sugar and tamarind paste. Serve over rice.