Vietnamese Coconut Curry (Cari Ga)

The recipe

Instructions

1. 1
   Cube the chicken thighs. Pound the lemongrass with the back of a knife and chop. Cube the sweet potato and slice the carrots.
2. 2
   Brown the chicken in a heavy pan for 5 minutes. Add chopped onion, garlic, ginger and lemongrass. Cook 3 minutes.
3. 3
   Stir in the curry powder, sugar and fish sauce. Toast for 1 minute until fragrant.
4. 4
   Pour in the coconut milk and chicken stock. Add the sweet potato and carrots. Simmer for 25 minutes uncovered.
5. 5
   The vegetables should be tender and the sauce slightly reduced. Top with coriander. Serve with rice or crusty baguette.

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