Ingredients

1/2 cup cilantro, including roots if there are any

3 fresh jalapeno peppers, halved and seeded

3 scallions, cut into large chunks

3 cloves garlic, peeled

1 tablespoon olive oil

1-1/2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 teaspoons soy sauce

1 teaspoon anchovy paste

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

3 large carrots, quartered lengthwise and thinly sliced crosswise

1 pound small red potatoes, cut into 1/2-inch chunks

2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks

1-1/2 cups milk

3/4 teaspoon coconut extract

1-1/2 cups frozen peas

Preparation

  1. In a blender or mini food processor, combine cilantro, jalapenos, scallions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, coriander, and salt. Puree to a paste.

  2. In large nonstick skillet, cook paste 5 minutes over low heat. Add carrots, potatoes, and 3/4 cup water and bring to a boil. Reduce to a simmer and cook 5 minutes.

  3. Add chicken and cook 5 minutes or until no longer pink. Stir in milk and coconut extract and simmer 10 minutes or until chicken is cooked through. (The mixutre will appear slightly curdled; this is not a problem.) Stir in peas and cook 3 minutes or until heated through.