2 lbs chicken thighs, bone in, skinless
1 large shallot, chopped
5 garlic cloves, minced
2 tsp fresh ginger, chopped
2 tbs sugar
1 tbs lemongrass chopped very fine
2 tbs curry powder
2 tsp salt
1/2 tsp black pepper
1 lb. potatoes, peeled and cut into big chunks
2 carrots, peeled and cut into big chunks
1 small white onion, thickly sliced
1 kaffir lime leaf or bay leaf
1 stalk of lemongrass, lightly crushed
1 tsp Thai red curry paste
1 can coconut milk
3 cups chicken broth
2 dried red hot chilies
More salt and fish sauce to taste
1/2 cup oil
Garnish with chopped green onions and cilantro
Cut the chicken thighs into big chunks.
Mix all the spice ingredients in a large container. Add chicken, cover, and marinate for a few hours – it is best when marinated overnight.
In a large sauce pan, heat oil until hot. Fry the potatoes until golden brown. Remove from pan.
Wipe off some spice paste from the chicken and reserve the spice paste
In a sauce pan, heat oil until hot; Fry all the chicken until brown.
Add white onions, cook, and stir until softened. Add the reserve spice paste and red curry paste into the sauce pan.
Mix well with chicken. Add chicken broth, the crushed lemongrass, the carrots and the kaffir leaf. Bring to boil (skim off some residue if any rises up on the surface).
Cover and simmer for 15 minutes. Add potatoes and continue cooking on medium heat for another 15 minutes.
Add coconut milk and simmer further for 10 minutes. Season with fish sauce and salt, if needed.
Sprinkle green onions and cilantro over it. Remove and discard the lemongrass. Serve with a crusty French baguette or plain rice.