Ingredients

For the chicken:

• 1 shallot (minced)
• 1/4 head garlic (minced)
• 2 lb chicken thighs
• 1 tbsp chicken powder
• 1 tbsp minced lemongrass
• 2 tbsp curry powder
• 3 tbsp fish sauce
• 1/2 tbsp sugar

For the soup:

• 1 jumbo russet potato (cut into 2" pieces)
• 3 medium carrots (cut into 2" pieces)
• 1/2 white onion (sliced)
• 1 shallot (minced)
• 1/4 head garlic (minced)
• cooking oil
• 1/2 can (7oz) coconut milk
• 3 stalks of lemongrass (bruised)
• annatto seeds (optional)

To serve:

• jasmine rice
• baguette
• cilantro (for garnish)

Procedure

1. Marinate your chicken thigh with all ingredients listed under “for the chicken” overnight.

2. In a deep pan, add cooking oil and shallow fry your carrots and russet potatoes for 5 mins per batch. Remove and let cool on a plate with paper towels to catch excess oil. Set aside.

3. In a large pot, add about 5 tbsp of cooking oil over medium-high heat. If you’re using annatto seeds, add the seeds to the oil to help release the red color of the seeds into the oil. After 1-2 minutes, the oil should change colors to a dark red. Remove the annatto seeds from the oil and discard.

4. Add your minced shallots and garlic. Sauté for 30 seconds. Then add your lemongrass stalks. Sauté for another 30 seconds. Then add your marinated chicken thighs.

5. Cook your chicken thighs for 2 mins over medium-high heat. Then add enough water to barely cover the chicken thighs. Wait for the liquid to boil, then lower the heat to simmer. Add half a can of coconut milk and allow this to cook on simmer for 20 mins.

6. After 20 mins, add your carrots, potatoes, and white onion. Allow to cook for an additional 15 minutes or until all vegetables are tender.

7. Taste and adjust your seasonings - more fish sauce or sugar as needed.

8. Serve this curry over rice or with a baguette. Garnish with cilantro.