Vegetable And Chicken Curry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 large stalks lemongrass

4 large garlic cloves, coarsely chopped

1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled

1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled

2 1/2 cups plus 4 to 5 tablespoons water

6 whole star anise

1 (13 1/2- to 14-ounce) can unsweetened coconut milk

1/4 cup unsalted roasted peanuts

1 tablespoon Thai red curry paste (preferably Mae Ploy brand)

1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces

1/4 cup Asian fish sauce (preferably 3 Crab brand)

1 1/2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon creamy peanut butter

2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)

2 cups 1-inch pieces peeled sweet potato (1 pound)

2 cups chopped sweet onion (1 pound)

1 1/2 cups chopped red bell pepper (1 1/2 medium)

1 1/2 cups chopped green bell pepper (1 1/2 medium)

1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound)

1 1/2 cups 1-inch pieces carrot (6 medium)

1 1/2 cups trimmed and halved green beans (6 ounces)

Accompaniments: jasmine rice and sliced warm French bread

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