12 boneless chicken thighs
2 tsp. salt
1 tbs. turmeric
2 tsp. cinnamon
3 tbs. peanut oil
10 dried whole California or Mexican chilies (arbols or other long red thin chilies)
5 fresh red Thai chilies or 1 scotch bonnet/habanero chili
4 stalks lemon grass, cleaned and minced
8 minced shallots
8 garlic cloves, minced
1 cup ketchup
2/3 cup white vinegar
5 tbs. sugar
1 tbs. salt
1 cup diced carrots, blanched
1 cup cooked peas
40 fresh mint leaves
Toss the chicken with the salt, turmeric and cinnamon.
Cut off and discard the chili stems, shake out the seeds.
Place the dried chilies into a cup of boiling water and refresh for 10 minutes.
Drain and puree with the fresh chilies, the shallot, garlic and lemon grass in a food processor. Reserve.
Heat the peanut oil in a large pan or wok over high heat. Brown the chicken and set aside.
Add the chili mixture to the pan, and cook for 4 minutes until fragrant and mahogany-colored.
Add the chicken back to the pan and cook, tossing, until cooked thoroughly.
Stir in the ketchup and vinegar, the salt and the sugar.
Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint.
Toss and serve.