Chicken and Potato Curry

This dish can easily be prepared ahead and reheated

2 1/2 Pounds chicken legs and breasts or 1 1/2 pounds boneless breast/thigh

Salt and freshly ground black pepper

8 medium Yukon gold or other boiling potatoes (I used red) --about 2 #

2 cups water

3 Thai dried red chiles, woaked in warm water until softened

2 Tbsp minced garlic

1 inch Ginger, chopped

5 small shallots, coarsely chopped

2 Tbsp vegetable oil

2 Tbsp Thai fish sauce

2 cups canned or fresh coconut milk (1/2 cup of the thickest set aside

6 fresh or frozen wild lime leaves (substituted one lime peel)

1/2 cup packed chopped scallion greens

1 cup loosely packed coriander (cilantro) leaves

If using chicken on the bone, use a cleaver to cut each leg into 2 pieces and whole breasts into 6-8 pieces (discard any bone splinters).  If using boneless chicken, cut into large pieces about 1 by 2 inches.

Place the chicken in a medium bowl, sprinkle on 1 teaspoon each salt and pepper, and toss to coat.  Set aside, covered, while you prepare the potatoes and the spice paste.

Chop the potatoes into approximately 1 to 1 1/2 inch cubes.  Place in a pot with 2 cups water, bring to a boil, and cook for 10 minutes.  Drain, reserving 1 1/2 cups of the water.  Set potatoes aside.

To prepare the spice paste, reserve the chile soaking water and coarsely chop the chiles, discarding the tough stem ends.  Place in a mortar with a pinch of salt and pound briefly.  then put in a blender with garlic, ginger, shallots, and process to a paste (adding chile water as needed.  Put the paste in a small bowl.

Heat a wide heavy pot or large wok over high heat.  Add the oil and swirl to coat.  Add the spice paste and stir fry briefly, until starting to brown.  Add the chicken and cook, turning frequently to prevent sticking, for several minutes.  Add the fish sauce and continue to cook until the chicken is browned on all sides (about 10 minutes in all, or slightly less for boneless).

In a medium bowl, stir together the 1 1/2 cups thinner coconut milk and the reserved potato water.  Add to the chicken, together with the potatoes, and bring to a vigorous boil.  then lower the heat, cover, and simmer until the chicken is very tender, about 30 minutes.

Add the lime leaves and the 1/2 cup thicker coconut milk, bring to a boil, and simmer about 8 to 10 minutes.  Taste for salt, and adjust if necessary.  Stir in the scallion greens.

Serve, and garnish with the chopped coriander.  Goes best with jasmine rice.