Step by step

Method

4 steps

1. 1

   Cut 1½ pounds boneless chicken thighs into bite-size pieces and pat dry. Slice 1 onion, mince 3 garlic cloves, and grate 1 tablespoon ginger. Optional: bruise a lemongrass stalk.

2. 2

   Heat 1 tablespoon oil in a heavy pot over medium-high. Brown the chicken in batches 2–3 minutes until the edges take on color — it doesn't need to cook through. Soften the onion 3–4 minutes, then add garlic, ginger, and lemongrass 30 seconds until fragrant.

3. 3

   Stir in 1–2 tablespoons Vietnamese-style curry powder or mild Madras curry powder, then pour in one 13–14 ounce can coconut milk and ½–¾ cup water or stock. Add 1–2 tablespoons fish sauce and 1 teaspoon sugar. Nestle in potato or carrot chunks if you want. Simmer gently uncovered 15–20 minutes until the chicken is tender and the sauce smells coconutty-spiced and coats a spoon. Taste — it should be savory, lightly sweet, and warm with curry, not watery.

4. 4

   Finish with a squeeze of lime and fresh herbs. Serve with baguette or rice for dunking. Sauce should be creamy and clingy around the chicken, with a gentle curry glow.