Recipe: Laotian Chicken Curry (with sweet potatoes)

LAOTIAN CHICKEN CURRY

1 cup unsweetened coconut milk
2 stalks lemon grass
2 tablespoons vegetable oil
1 (3-pound) chicken, cut into serving pieces, or 6 chicken thighs, preferably free-range
3 shallots, minced
3-4 tablespoons good-quality curry powder, to taste
2 cups chicken stock
3 kaffir lime leaves, torn to pieces
3-inch piece of galangal (or substitute fresh ginger), cut into quarters
Several coriander (cilantro) stems, or a handful of fresh coriander leaves
Salt
3 small sweet potatoes, peeled and cut into 2-inch chunks
2 tablespoons nuoc mam (Vietnamese fish sauce)
1 cup fresh Asian basil leaves (for garnish)
1 cup fresh coriander leaves (for garnish)
Hot cooked sticky rice or basmati rice (for serving)

In a small saucepan, bring the coconut milk to a gentle simmer over low heat and cook until slightly thickened. Remove from heat and set aside.

Meanwhile, trim the stalks of lemon grass, cutting away the grassy tips and leaving about 6 inches of stalk attached to the bulb. Using the side of a heavy knife, bruise the bulbs and set aside.

Heat the oil in a 5-quart pot until hot but not smoking. Place as many chicken pieces as will fit in the pot without crowding and brown on all sides. Transfer to a plate and repeat with the remaining chicken pieces.

Reduce the heat to moderately low, add the shallots, and cook, stirring so they do not burn, about 1 minute. Add the curry powder and cook for about 30 seconds, or until fragrant. Add the reduced coconut milk and the chicken stock and whisk to blend.

Return the chicken pieces to the pot, along with any juices that have accumulated. Add the lemon grass, kaffir lime leaves, galangal, coriander stems or leaves, and salt to taste. Bring to a boil, then reduce the heat to maintain a gentle simmer, cover and cook for 20 minutes.

Remove the cover and, using a slotted spoon, push the chicken pieces aside so you can slide the sweet potatoes under them. Do not be tempted to add more liquid at this point. Let the curry simmer for another 10 minutes and then check; if you feel more liquid is needed, add 1/2 cup of water. Continue cooking another 15 to 20 minutes, or until the potatoes are just tender.

Taste for seasoning and add the nuoc mam. Garnish with the Asian basil and coriander leaves and serve with sticky or basmati rice.

Makes 4-6 servings
Source: The Ethnic Paris Cookbook by Charlotte Puckette and Olivia Kiang-Snaije