Ingredients
3
large stalks lemongrass
4
large garlic cloves, coarsely chopped
1
(3- to 4-inch) dried hot red chile, seeds removed and chile crumbled
1
(1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled
2
1/2 cups plus 4 to 5 tbsp water
1
(131/2- to 14-oz) can unsweetened coconut milk
1/4
cup unsalted roasted peanuts
1
tbsp Thai red curry paste (preferably Mae Ploy brand)
1
1/2 lb skinless boneless chicken breasts, cut into 2-inch pieces
1/4
cup Asian fish sauce (preferably 3 Crab brand)
1
tbsp creamy peanut butter
2
1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)
2
cups 1-inch pieces peeled sweet potato (1 lb)
2
cups chopped sweet onion (1 lb)
1
1/2 cups chopped red bell pepper (1 1/2 medium)
1
1/2 cups chopped green bell pepper (1 1/2 medium)
1
1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 lb)
1
1/2 cups 1-inch pieces carrot (6 medium)
1
1/2 cups trimmed and halved green beans (6 oz)
Accompaniments: jasmine rice and sliced warm French bread
Directions
1.
Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
2.
Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
3.
Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
4.
Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
5.
Discard star anise and serve curry over rice, with bread on the side.
7.
Curry can be made 1 day ahead, cooled, uncovered, then chilled, covered.
Columbus Restaurants
