- 3 Tbsp canola oil
- 3 lb skinless, bone-in chicken thighs
- 3 cloves garlic, minced
- 2 shallots, minced
- 3 Tbsp Madras-style curry powder
- 1 Tbsp firmly packed dark brown sugar
- 1 tsp red pepper flakes
- pepper
- 2 lemongrass stalks, center white part only, cut into 1 inch pieces
- 1 inch piece peeled fresh ginger, cut into 4 slices
- 1 C chicken broth
- 1 can unsweetened coconut milk
- 2 Tbsp Asian fish sauce
- 3 carrots, cut into 1 inch chunks
- 1 sweet potato, about 1/4 lb peeled and cut into 1 inch chunks
- 3 Tbsp finely sliced fresh basil
In a large heavy pot, heat hte oil over medium-high heat. Working in batches sear the chicken until nicely browned, about 4 minutes per side. Transfer to a plate
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Add the garlic and shallots to the pot and saute just until fragrant, about 30 seconds. Add the curry powder, brown sugar, red pepper flakes, 1 tsp pepper, the lemongrass, adn the ginger and saute until teh spices are fragrant and well blended with the garlic and shallots, about 30 seconds. Add the broth adn stir to scrape up any browned bits on the pot bottom. Stir in the cononut milk adn fish sauce and bring to a boil. Add the chicken, carrots, and sweet potato, pushing them into the mixture. Partially cover and cook over low heat until the chicken is opaque throughout and the vegetables are very tender, about 1 hour. Garnish with the basil and serve.
Williams Sonoma