THAI CHICKEN CURRY WITH POTATOES AND PEANUTS

Steps:

• 1. FOR THE CURRY PASTE: Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Arrange chiles on prepared sheet and toast until puffed and fragrant, 4 to 6 minutes. Transfer chiles to large plate. Heat broiler.
• 2. Place shallots and garlic on foil-lined sheet and broil until softened and skin is charred, 6 to 9 minutes.
• 3. When cool enough to handle, stem and seed chiles and tear into 1 1/2-inch pieces. Process chiles in blender until finely ground, about 1 minute. Peel shallots and garlic. Add shallots, garlic, ginger, water, lime juice, oil, fish sauce, five-spice powder, cumin, and pepper to blender. Process to smooth paste, scraping down sides of blender jar as needed, 2 to 3 minutes. You should have 1 cup paste.
• 4. FOR THE CURRY: Heat oil in large saucepan over medium heat until shimmering. Add curry paste and cook, stirring constantly, until paste begins to brown, 2 1/2 to 3 minutes. Stir in broth, coconut milk, potatoes, onion, peanuts, and salt, scraping up any browned bits. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.
• 5. Stir in chicken and continue to simmer until chicken is cooked through, 10 to 12 minutes. Remove pan from heat and stir in lime zest. Serve, passing cilantro separately.