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1
In a heatproof bowl, soak the arbol chiles in the boiling water until softened, about 10 minutes.
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2
Drain the chiles.
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3
In the bowl of a food processor, combine the arbol chiles with the Thai chiles, lemongrass, shallots and garlic and puree until smooth.
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4
In a medium bowl, toss the chicken with the turmeric, cinnamon and 1 tablespoon of kosher salt.
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5
In a large, deep skillet, heat the oil until shimmering.
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6
Add half of the chicken thighs and cook over moderately high heat, turning once, until browned on both sides, about 8 minutes total; transfer to a plate.
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7
Repeat with the remaining chicken.
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8
Add the chile puree to the skillet and cook over moderate heat, stirring, until golden brown, about 5 minutes.
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9
Add the ketchup, vinegar, sugar and 1/2 cup of water and bring to a simmer.
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10
Return the chicken to the skillet and simmer over moderately low heat until the chicken is tender and cooked through, about 15 minutes.
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11
Meanwhile, in a medium pot of salted boiling water, cook the carrots until crisp-tender, about 3 minutes; drain.
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12
Add the carrots and peas to the chicken and simmer until heated through, about 5 minutes.
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13
Stir in the mint and season with salt.
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14
Transfer the chicken to a platter and spoon the sauce over the top.
