Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: SERVES 4 with rice
- 1 lb./.45 kg chicken, either whole pieces or chopped chicken breast/thigh
- 2 potatoes, cut into chunks
- 1+1/2 cups chicken stock
- 2 Tbsp. minced lemongrass
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. crushed chili (chili flakes)
- 1/2 tsp. turmeric
- 3 bay leaves
- 1/8 tsp. allspice
- 1 tsp. ground cardamom
- 1/8 tsp. cinnamon
- 1+1/2 Tbsp. tomato puree (I used ketchup)
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1/2 to 3/4 can coconut milk
- optional: 1/2 tsp. brown sugar
- handful fresh basil
- 2 Tbsp. vegetable oil
- Warm a large pot/wok over medium-high heat. Drizzle in oil and swirl around, then add lemongrass, onion, garlic, galangal/ginger, and chili. Stir-fry 1 minute, then add the chicken and chicken stock.
- As you bring stock to a boil, add all the turmeric, bay leaves, allspice, cardamom and cinnamon. Also add the tomato puree/ketchup. Reduce heat to medium-low, to get a nice simmer. Simmer 10 minutes.
- Add potatoes, plus any other vegetables you'd like to try (see suggestions below recipe) and continue simmering another 20 minutes, or until both chicken and potatoes are tender.
- Add fish sauce, soy sauce, and coconut milk, stirring to combine. Reduce heat to low and taste-test for a balance of flavors. If not flavorful enough, add a little more fish sauce. If too salty, add a squeeze lime or lemon juice; if too spicy, add more coconut milk. If you'd like it a little sweeter, add the brown sugar.
- Serve with fresh basil sprinkled over and Thai jasmine rice, Thai coconut rice"> or Thai coconut saffron rice on the side. ENJOY!
Additional Vegetables that Work Well in this Dish: Chunks of eggplant are delicious, as are a handful of green beans. Tomatoes sliced into small chunks are also good. Add these vegetables 10 minutes after the potatoes, as they don't take long to cook.