Chicken Curry with Sweet Potatoes
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Ingredients
-
3 tbsps
curry powder
(preferably three golden bells brand)
-
12 tsp
salt
(taste)
-
2 lbs
chicken thighs
(skinless)
-
2 tbsps
vegetable oil
-
1 tbsp
shallot
(chopped)
-
2 tsps
minced garlic
-
2 tsps
chili paste
(ground, or dried, flakes or to taste)
-
3 tbsps
fish sauce
-
1 tbsp
sugar
-
2
lemongrass
(stalks cut into 3 inch pieces and bruised with the flat side of a knife)
-
1 piece
ginger
(1 1 inch, peeled cut into 3 slices and bruised with the flat side of a knife)
-
1 12 cups
fresh chicken stock
(broth)
-
3
carrots
(peeled cut on the diagonal into 23 inch pieces)
-
1 12 cups
unsweetened coconut milk
(cow)
-
1
yellow onion
(cut into wedges)
-
1
sweet potato
(pound peeled and cut into 1 inch cubes)
-
12 cup
basil leaves
(asian, cut in half)
-
8 sprigs
cilantro
(cut into 2 inch pieces)
-
2
scallions
(chopped)
Preparation
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