• Vietnamese Chicken Curry (Cà ri gà)
  Serves 4 to 6
  
• 1 stalk lemongrass
• 2 pounds bone-in chicken thighs, preferably with skin
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 can (about 14 ounces) coconut milk
• 2 cups chicken stock
• 2 carrot, peeled and cut into large bite-sized pieces
• 2 potatoes, peeled and cut into large bite-sized pieces
• 1 1/2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 1/2 tablespoons curry powder
• 1 to 2 teaspoons dried red chili flakes (optional)
• 1 kaffir lime leaf or bay leaf
• Cilantro or Thai basil for garnish

1. Remove the hard end and outer layer of the lemongrass stalk. Bruise the white ends of your stalks with the blunt edge of a large knife (it helps release the lemongrass “juices”), then thinly slice and mince. You should end up with about 1 tablespoon of minced lemongrass. Discard the green tops.
2. Pat the chicken dry with paper towels. This will help with searing.
3. Heat a wok, Dutch oven, or deep skillet over high heat. Once the oil is hot, sear the chicken skin-side down for for about 2 to 3 minutes, until it is golden brown. Flip the chicken over and sear on the other side for 1 to 2 minutes. Remove the chicken and set aside.
4. Lower the heat to medium. Add the onions and garlic and cook for about 2 minutes, until the onions become translucent. Add the chicken back in. Add the coconut milk, chicken stock, lemongrass, fish sauce, sugar, curry powder, red chili flakes, and kaffir lime leaf or bay leaf. Bring the liquid to a boil, then lower to a simmer. Add the carrots and potatoes. Cook uncovered for about 25 to 30 minutes, until the potatoes and carrots are tender and the liquid reduces by half.
5. Transfer to a deep serving dish. Serve warm with crusty French bread or rice.

                        Vietnamese Chicken Curry (Ca ri ga)