Ingredients:
- ⅔ cup minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon Red Boat Salt or kosher salt
- 2 teaspoons granulated sugar
- 2 teaspoons Madras curry powder
- 1 tablespoon Madras curry paste
- 3 pounds bone-in chicken breasts, thighs, or a combination of both
- 1 ½ pounds tomatoes
- ¼ cup plus 1 tablespoon grapeseed, canola, vegetable, or other neutral oil
- 1 ½ pounds Japanese sweet potato, peeled and cut into 1-inch cubes
- ½ pound yellow onion, sliced into ¼- to ½ -inch wedges
- 1/4 cup minced lemongrass
- 16 ounces coconut water
- 3 bay leaves
- 1 cup coconut milk
- 3 tablespoons Red Boat Fish Sauce
- 3 to 4 Thai chilies, seeds and ribs removed if desired
For serving:
1 to 2 baguettes, steamed rice, or ¾ pound bun tuoi (fresh rice noodles), prepared according to package instructions
Directions:
- In a mixing bowl, add shallots, garlic, Red Boat Salt, sugar, curry powder, and curry paste, and mix well. Add the chicken and Mix well. Let marinate for at least 30 minutes.
- Cut a cross onto the bottom of the tomatoes and place in a pot with enough cold water to cover. Boil the tomatoes just until their skins shrivel slightly, about 1 minute. Remove the tomatoes and, when they’ve cooled enough to handle, remove their skins. In a bowl, crush the peeled tomatoes and set aside.
- In a large pan, add 1 tablespoon of oil. When the oil begins to smoke, add the potatoes and fry until they’re a light brown. (This will help prevent the potatoes from falling apart in the stew.)
Prepare the cà ri - In a large pot or wok set over medium heat, add 2 tablespoons of oil. When oil begins to smoke, add the lemongrass and saute for 1 minute. Add the chicken and saute the pieces until they’re browned, then add the crushed tomatoes and bay leaves. Cover, lower the heat, and simmer for 10 minutes.
- Remove the lid and add potatoes and 3 chilies. Continue simmering, uncovered, for another 15 minutes.
- Add the coconut water, coconut milk, onion, and fish sauce and bring to medium-low heat. Continue to simmer for another 10 to 15 minutes, until the chicken is tender and cooked through. Taste. If you’d like a little more heat, add the remaining chili.
- Remove the bay leaves and serve with the baguette or noodles.