Instructions

• Prepare ingredients: peel and thinly slice the 3 shallots; peel the 8 oz (230 g) potatoes and cut them into roughly 1-inch (2–3 cm) chunks; pat the 2 lbs (900 g) chicken pieces dry and leave the bone in; take the white parts of the 2 lemongrass stalks and pound/bruise them.
• Heat 1 tablespoon oil in a deep pot over medium heat.
• Add the sliced shallots and sauté until aromatic and lightly browned, about 3–4 minutes.
• Add 1 pack (8 oz / 250 g) instant curry paste to the pot and cook, stirring, for 1–2 minutes until fragrant and well combined with the shallots.
• Add the chicken pieces and the pounded lemongrass to the pot. Stir to coat the chicken with the paste and cook for about 1 minute.
• Pour in 2 cups water, scrape any browned bits from the bottom of the pot, then bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to medium-low, add the potato chunks, cover the pot, and simmer for about 20 minutes, or until the chicken and potatoes are tender.
• When the chicken and potatoes are tender, stir in 1/2 cup coconut milk and add the optional 1 sprig curry leaves if using. Heat gently for 1–2 minutes until warmed through (avoid prolonged vigorous boiling).
• Remove and discard the lemongrass pieces (and the curry leaves sprig, if used). Serve the curry hot.
• Optional make-ahead method: After step 7, you may turn off the heat, let the curry cool, and refrigerate overnight to deepen the flavor. The next day, reheat the curry, stir in the coconut milk and optional curry leaves, heat 1–2 minutes until warmed through, remove lemongrass and leaves, and serve.