Don't let the long list of ingredients scare you! After you've chopped all the vegetables, this curry comes together fairly quickly, and makes a great dinner with a pot of white rice.
|3 T||curry powder (divided)|
|1⁄2 t||salt (or to taste)|
|2 lb||chicken thighs (skinless)|
|2 T||vegetable oil|
|1 T||shallot (chopped)|
|1 clv||garlic (minced)|
|2 t||crushed red pepper flakes|
|3 T||fish sauce|
|2||lemongrass stalks (sliced in 3-inch pieces, and bruised with the side of a kinfe)|
|ginger (1-inch piece, fresh, sliced into 3 pieces, bruised with the side of a knife)|
|1 1⁄2 c||chicken broth (low-sodium)|
|3||carrots (peeled, sliced diagonally into 2-inch pieces)|
|1||onion (peeled, sliced into wedges)|
|1 lb||sweet potato (peeled and cut into 1-inch cubes)|
|1⁄2 c||basil (fresh, roughly chopped)|
Combine 2 tablespoons of the curry powder and the salt. Place the chicken in a shallow casserole and sprinkle with the curry mixture, turning the chicken to coat evenly. Set aside for 30 minutes.
Heat the oil in a medium pot over medium heat. Add the shallot, garlic, crushed red pepper, and last tablespoon of curry powder, and stir until fragrant, about 10-15 seconds. Add the chicken and cook until the edges begin to turn golden, 3-4 minutes. Stir in the fish sauce, sugar, lemongrass, ginger, and chicken broth. Bring to a boil, then reduce heat to low, and add the carrots. After about 10 minutes, pour in the coconut milk. Fold in the onions and sweet potato, and simmer for 15-18 minutes, until the vegetables are tender.
Serve hot, garnished with basil.