Sweet And Sour Bangkok Chicken - cooking recipe

Ingredients

12 boneless chicken thighs
2 teaspoons salt
1 tablespoon turmeric
2 teaspoons cinnamon
3 tablespoons peanut oil
10 dried whole arbols chilies
5 Thai red chili peppers or 1 habanero pepper
4 stalks lemongrass, cleaned and minced
8 shallots, minced
8 garlic cloves, minced
1 cup ketchup
2/3 cup white vinegar
5 tablespoons sugar
1 tablespoon salt
1 cup diced carrot, blanched
1 cup cooked peas
40 fresh mint leaves

Preparation

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 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, add the vegetables and mint. Toss and serve.