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Ingredients

Serves 6

• 6 dried red Thai chiles
• 1 recipe Curry Powder
• 1 recipe Lemongrass Paste
• 1 teaspoon coarse salt
• Pinch of ground cloves
• 1 Idaho potato (about 8 ounces)
• 1 pound boneless, skinless chicken breasts (about 4 breasts)
• 1 tablespoon cornstarch
• 1 tablespoon extra-virgin olive oil
• 1 onion, cut into 1/2-inch slices
• 3 cloves garlic, sliced
• 2 carrots, peeled, cut in 1/4-inch-thick rounds
• 1/4 cup low-fat canned coconut milk
• 1/2 cup water
• 2 cups homemade or low-sodium canned chicken stock, skimmed of fat
• 2 tablespoons chopped fresh cilantro
• Chopped peanuts (optional)
• Crushed red-pepper flakes (optional)

Description

Serve With Jasmine Rice Tossed With Scallions, Chopped Cilantro, Salt, And Pepper. Per Serving: 248 Calories, 7 G Fat, 61 Mg Cholesterol, 19 G Carbs, 398 Mg Sodium, 25 G Protein, 2 G Dietary Fiber

Martha Stewart