Spicy Chicken Stew
This spicy chicken stew pairs red curry paste with whole Thai chiles in a tomato and fish sauce base. Chicken thighs hold up well to the very long, low oven time, and the browned flour coating helps thicken the broth as it cooks. Potatoes soak up the heat and salt of the sauce. Everything cooks in one cast-iron pot, so the work is mostly at the start.
Instructions
Toss the chicken cubes in flour until lightly coated, then set them aside.
Heat the oil in a 6-quart cast-iron Dutch oven. Brown the chicken in batches of about 6 pieces, turning until all sides are colored, and move each batch to a plate as it finishes.
Cook the onion in the oil left in the pot until it turns translucent and begins to brown at the edges. Stir in the red curry paste, Thai chiles, fish sauce, chicken broth, tomato paste, potatoes and garlic.
Return the browned chicken to the pot and cover it tightly. Cook in a 250°F oven for 4½ hours, until the chicken is cooked through and tender.
Ladle the stew into bowls, sprinkle each with chopped parsley and serve warm.
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