Ingredient:
3 tbsp cooking oil
2 oz shallot or onion, diced
1 lb boneless and skinless chicken thighs, cut into big pieces
3 tbsp curry powder or Madras curry powder
2 lemongrass, white parts only, cut into 4-inch strips, pounded
4 oz carrots, peeled and cut into chunks
6 oz potatoes, peeled and cut into chunks
1 can 14.5 oz (1 3/4 cups) chicken broth
1/2 cup coconut milk
1 tbsp fish sauce or to taste
1 tsp sugar
Method:
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.
3 tbsp cooking oil
2 oz shallot or onion, diced
1 lb boneless and skinless chicken thighs, cut into big pieces
3 tbsp curry powder or Madras curry powder
2 lemongrass, white parts only, cut into 4-inch strips, pounded
4 oz carrots, peeled and cut into chunks
6 oz potatoes, peeled and cut into chunks
1 can 14.5 oz (1 3/4 cups) chicken broth
1/2 cup coconut milk
1 tbsp fish sauce or to taste
1 tsp sugar
Method:
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.
