Chinese-Style Chicken Curry

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

2 Pcs (1 lb) Chicken Breast (skinless), cut into chunks
2 to 3 Pcs (about 13 oz) Chicken Drumsticks, cut into 3 pcs
6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
16 oz Coconut Milk, divided into 2 portion
3 Cups Water
Sea Salt to taste
Oil for cooking

Spice Paste:
1/8 cup Dried Chiles, cut into ½ inch in length and soaked in hot water, drained
6 Fresh Red Chiles, seeded, chopped
12 to 15 Shallots, peeled and chopped
1 1/2 Tbsp Ginger, peeled and chopped
2 Stalks Lemongrass, trimmed and chopped
2 Tbsp Fresh Turmeric, peeled and chopped
1 1/2 Tbsp Galangal, peeled and chopped
3 Cloves Garlic, peeled and chopped
6 Candlenuts
1 tsp Roasted Shrimp Paste (Belacan)

Instructions:

Season the chicken chunks with sea salt.

Grind the spice paste ingredients in a blender or food processor.

 In a large saucepan or wok over moderate heat, add the oil (about 4 to 5 Tbsp) and cook the spice paste until fragrant. Turn the heat on high and stir in the chicken chunks, stirring continuously until the chicken is well coated with the spices.

Mix in 8 oz of coconut milk with 3 cups of water. Bring the curry sauce to a boil and lower the heat and continue to simmer for about 20 to 25 minutes. Then add the potato chunks and simmer for another 10 minutes.

Mix in the balance 8 oz coconut milk into the curry sauce and simmer for about 10 minutes and season with sea salt.

Serves 6 to 8.

From seasaltwithfood.com