Thai Red Curry Chicken With Leeks And Shiitake Mushrooms

Start by reconstituting the shiitake mushrooms: Rinse the dried mushrooms well, place them in a medium sauce pan and pour 2 1/2 cups of boiling water over them. Cover tightly with a lid. Soak for about 20 to 30 minutes. Using a slotted spoon transfer mushrooms to a colander; strain mushroom-soaking-liquid through a sift lined with cheese cloth. Set aside.

Place red curry paste, garlic, ginger,scallions, cilantro or parsley stems, peppers and 1/2 cup of mushroom soaking-liquid into bowl of food processor. Process until a loose paste forms. Add some more of the liquid if the mixture is too dense.

Place chicken thighs in one layer into a non-reactive dish and spread about 1/3 of the curry-mixture all over them. Cover with plastic wrap and set aside to marinate for 1 hour at room temperature.

When ready to cook, scatter the onion slices and carrots into a large Dutch oven or a heavy-bottom large and deep pan. Add the remaining curry mixture to coat the onions and carrots. Scatter around the shiitakes; pour in the remaining mushroom-soaking liquid, fish sauce and lime or lemon juice. Bring to a simmer.

Nestle chicken thighs and leeks in the liquid, cover tightly with a lid and cook on low heat for approximately 1 1/2 hours. Check often and give it a shake to prevent scorching in the bottom. When the thighs and leeks are tender, add the tomatoes and mix-in coconut milk, season to taste with salt and freshly ground black pepper; simmer for another 5-7 minutes uncovered.

Serve hot over cooked Jasmine rice or with plenty of good country bread to soak up the succulent braising Juices.