Ingredients
1 stalk lemongrass
2 tablespoons vegetable oil
1 onion (chopped)
2 Tbsp garlic (minced)
2 Tbsp ginger (minced)
1/4 cup red curry paste
1 tsp coriander powder
1/2 tsp turmeric powder
3 whole star anise
2 kaffir lime leaves (optional, but use them if you can find them)
1 cinnamon stick (3″)
1 can (14 oz) Thai coconut milk
2 cups water
1.5lbs chicken thighs
2 tsp kosher salt
1lb Yukon Gold potatoes
1/4 cup roasted unsalted peanuts
2 Tbsp fish sauce
2 Tbsp lime juice
1Tbsp palm or brown sugar
cooked rice
Procedure
Smash the lemongrass with the back of a knife at 1/2-inch intervals, then tie the stalk into a knot. This helps release the oils and flavor of the lemon grass.
Heat the oil in a large Dutch oven over medium heat.
Once the oil has come to temperature, add the onion, garlic, and ginger and saute until aromatic and softened. About 5 minutes.
Add the curry paste, coriander, turmeric, and sugar. Stir to coat the vegetables in the paste.
Once incorporated, add the star anise, lime leaves (if using), cinnamon, and lemongrass.
Stir in the coconut milk and water and bring to a simmer.
Add the chicken and simmer, uncovered, for 20 minutes.
Add the potatoes and peanuts and cook until tender. About 25 more minutes.
Remove the star anise, cinnamon, lime leaves, and lemongrass and discard.
Stir the fish sauce and lime juice into the curry, then adjust the seasoning with additional sugar or salt.
Serve the curry in bowls with Jasmine or sticky Japanese rice.