Recipe: Chicken, Lemongrass and Potato Curry (Vietnamese)

CHICKEN, LEMONGRASS AND POTATO CURRY

3 medium or 2 hefty stalks lemongrass, tough butt end, outer layers and fibrous tops removed
1 inch piece fresh ginger, peeled and coarsely chopped
1 yellow onion, peeled and coarsely chopped
2 tablespoons canola or other neutral oil
2 tablespoons Madras curry powder
1/2 teaspoon dried red chile flakes
1 (13 1/2 ounces) can coconut milk
1 1/2 teaspoons kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds bone-in chicken thighs, skinned
1 1/2 pounds white or red boiling potatoes, peeled and cut in 1-inch chunks
Handful of Asian basil leaves
1 lime, in wedges (for serving)
Hot steamed rice (for serving)

Cut the lemongrass into 1-inch lengths, then put in a food processor and process until it is a fine, fluffy mass, about 3 minutes. Pause occasionally to scrape down the bowl. You should have about 2/3 cup. Add the ginger and onion and process until the mixture forms a paste.

Choose a large, high-sided skillet or heatproof casserole large enough to hold the chicken and potatoes in one layer. Heat the skillet or casserole over moderate heat. Add the oil and swirl to coat. Add the lemongrass paste and fry, stirring, until it is fragrant and no longer raw, 2-3 minutes.

Add the curry powder and chile flakes and saute for another minute or two.

Stir in the coconut milk, salt and pepper. Add the chicken and enough water to just cover it. Bring liquid to a simmer, then cover and adjust the heat to maintain a gentle simmer. Cook 25 minutes, turning the chicken in the sauce occasionally.

Add the potatoes, cover and simmer gently until they are tender when pierced, about 20 minutes longer. Turn off the heat and let stand for 30 minutes to develop flavor.

TO SERVE:
At serving time, reheat. If the sauce seems too thin, simmer uncovered until it thickens slightly; if it seems too thick, thin with water. Just before serving, stir in a handful of Asian basil. Serve with lime wedges and steamed rice.

Makes 4-6 servings
Adapted from source: Into the Vietnamese Kitchen by Andrea Nguyen