Vietnamese Chicken Curry by Zarnak Sidhwa

Ingredients:

• Lemon grass 1 stalk
• Chicken thighs 1 kg
• Diced onion 1
• Minced garlic 1 clove
• Coconut milk 1 can (14 oz)
• Chicken stock 2 cups
• Cubed carrots 2
• Cubed potatoes 2
• Fish sauce 1-1/2 tbsp
• Sugar 1 tbsp
• Curry powder 1-1/2 tbsp
• Crushed red chili 2 tsp
• Kaffir lime leaf 1
• Coriander to garnish
• Basil to garnish
  

Method:

1. Heat oil in pan, roast little chicken thighs on both sides and keep it aside.
2. Then put some oil in this pan, cook diced onions and minced garlic clove for 2 minutes, saute it and add chicken again.
3. Now put coconut milk, chicken stock, lemon grass, fish sauce, sugar, curry powder, crushed red chili and lime leaf in pan.
   
4. Then do flame low.
5. Then add cubed carrots and cubed potatoes and cook until both tender.
6. When curry is ready, garnish with coriander and basil leaves and serve with boiled rice.