Yellow Curry

Ingredients

• 2 cups water
• 4 (2- to 3-inch) dried red Thai spur chiles (about 1/16 ounces total), unseeded and stemmed (if you want a hotter paste, add more chiles)
• 1 tablespoon coriander seeds
• 2 medium (about 2 3/4 ounces total) shallots , chopped (about 1/2 cup)
• 3 (16-inch) stalks fresh lemongrass (about 4 1/2 ounces total), tender white inner bulbs only, thinly sliced (about 2 1/2 tablespoons)
• 1 (1-inch) piece fresh galangal (about 3/4 ounce), peeled and chopped (about 2 tablespoons)
• 1 tablespoon curry powder
• 1 teaspoon shrimp paste (such as Pantai)
• 1 teaspoon grated lime zest (from 1 medium [3-ounce] lime)
• 1 teaspoon ground turmeric
• 5 medium garlic cloves
• 2 pounds boneless, skinless chicken thighs (3 to 4 chicken breasts), cut into 1 1/2-inch pieces
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1/2 cup yellow curry paste
• 1 (14-ounce) can coconut milk, well shaken and stirred
• 2 medium-size (10 ounces total) Yukon Gold potatoes , peeled and chopped into 1-inch pieces (about 1 1/2 cups)
• 1 large (8-ounce) sweet potato , peeled and chopped into 1- to 1 1/2-inch pieces (about 1 1/2 cups)
• 1 medium-size (about 7-ounce) yellow onion , chopped into 1-inch pieces (about 1 1/2 cups)
• 2 tablespoons palm sugar or granulated sugar
• 2 tablespoons fish sauce
• 1 to 2 tablespoons tamarind paste , or more for a more tart curry
• Lime wedges
• Cooked white jasmine rice

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