INGREDIENTS
- 3 tablespoons cooking oil
- 2 oz. (56 g) shallot or onion, diced
- 1 lb. (0.4 kg) boneless and skinless chicken thighs, cut into big pieces
- 3 tablespoons curry powder or Madras curry powder
- 2 lemongrass, white parts only, cut into 4-inch strips, pounded
- 4 oz. (115 g) carrots, peeled and cut into chunks
- 6 oz. (170 g) potatoes, peeled and cut into chunks
- 1 can 14.5 oz. (1 3/4 cups chicken broth)
- 1/2 cup coconut milk
- 1 tablespoon fish sauce or to taste
- 1 teaspoon sugar
INSTRUCTIONS
- Heat a small pot on medium heat, add the oil until heated.
- Saute the shallot or onion until softened or aromatic before adding the chicken.
- Stir the chicken a few times before adding the curry powder, lemongrass, carrots and potatoes.
- Stir to combine well.
- Add the chicken broth and coconut milk, turn the heat to low.
- Cover the pot and let simmer and cook for about 20 - 30 mins, or until the chicken, carrots and potatoes become tender.
- Add the fish sauce and sugar, stir to combine well.
- Serve hot with steamed rice and/or French bread.