Ingredients

The following ingredients have 6 Servings
  • • 1 cup dried shiitake mushrooms slices
  • • 2-3 teaspoons Thai red curry paste, or more to taste (depending on how spicy or salty the paste you are using is)
  • • 3 large garlic cloves, chopped
  • • 1 1 1/2\" piece of fresh ginger, peeled and diced
  • • 1/2 cup cilantro or parsley stems, coarsely chopped (save 1/2 cup chopped leaves for garnish)
  • • 6 whole scallions , coarsely chopped
  • • 1 medium red bell pepper + 1 green Hatch or Anaheim chile pepper, coarsely chopped
  • • 2 cups shiitake soaking-liquid, divided
  • • 6 large chicken thighs, washed and pat dried
  • • 2 medium red onions or any kind you have on hand, thinly sliced
  • • 1 medium-large carrot, peeled and cut into 1/4\" coins
  • • 3 tablespoons fish sauce
  • • 2 tablespoons fresh lime or lemon juice, or more to taste
  • • 3 ripe tomatoes, peeled, seeded and chopped, or 3 whole canned tomatoes, chopped
  • • 3 medium leeks, white and light green parts only, thoroughly washed, pat dry and cut unto 1 1/2 to 2\" long cylinders
  • • 1/2 cup coconut milk

Instruction

  • Start by reconstituting the shiitake mushrooms: Rinse the dried mushrooms well, place them in a medium sauce pan and pour 2 1/2 cups of boiling water over them. Cover tightly with a lid. Soak for about 20 to 30 minutes. Using a slotted spoon transfer mushrooms to a colander; strain mushroom-soaking-liquid through a sift lined with cheese cloth. Set aside.
  • Place red curry paste, garlic, ginger,scallions, cilantro or parsley stems, peppers and 1/2 cup of mushroom soaking-liquid into bowl of food processor. Process until a loose paste forms. Add some more of the liquid if the mixture is too dense.
  • Place chicken thighs in one layer into a non-reactive dish and spread about 1/3 of the curry-mixture all over them. Cover with plastic wrap and set aside to marinate for 1 hour at room temperature.
  • When ready to cook, scatter the onion slices and carrots into a large Dutch oven or a heavy-bottom large and deep pan. Add the remaining curry mixture to coat the onions and carrots. Scatter around the shiitakes; pour in the remaining mushroom-soaking liquid, fish sauce and lime or lemon juice. Bring to a simmer.
  • Nestle chicken thighs and leeks in the liquid, cover tightly with a lid and cook on low heat for approximately 1 1/2 hours. Check often and give it a shake to prevent scorching in the bottom. When the thighs and leeks are tender, add the tomatoes and mix-in coconut milk, season to taste with salt and freshly ground black pepper; simmer for another 5-7 minutes uncovered.
  • Serve hot over cooked Jasmine rice or with plenty of good country bread to soak up the succulent braising Juices.