Step-by-Step Instructions

1. 1.Prepare Ingredients

   Gather and prepare all ingredients: flatten the lemongrass, open the coconut milk can, prepare the instant curry paste, blend shallots, ginger, and garlic, cut potatoes into pieces, and pre-marinate the chicken with salt.

2. 2.Quick Deep Fry Potatoes

   Heat cooking oil in a pan. Quickly deep fry the potato pieces until they are slightly softened but not fully cooked. Remove the potatoes from the oil and set them aside.

3. 3.Sauté Aromatics

   Using the leftover oil in the pan, add the blended shallot, ginger, and garlic. Sauté until the mixture becomes fragrant and lightly golden.

4. 4.Add Lemongrass

   Add the flattened lemongrass stalks to the pan with the sautéed aromatics and continue to stir-fry for a minute.

5. 5.Add Chili Sauce and Sugar (Optional)

   Optionally, add 1 tablespoon of chili sauce and 1 tablespoon of sugar. Stir-fry until all ingredients are well combined and the mixture is fragrant.

6. 6.Add Coconut Milk for Flavor

   Add about 1 tablespoon of coconut milk (or coconut oil) to the paste and stir-fry until red oil separates, indicating that the curry paste is well cooked and fragrant.

7. 7.Add Chicken and Curry Paste

   Add the pre-marinated chicken pieces to the pan. Then, add approximately half of the instant curry paste. Stir-fry continuously to ensure the chicken is evenly coated with the curry paste and absorbs the flavors.

8. 8.Simmer Chicken (First Stage)

   Once the chicken is well coated, cover the pan with a lid and simmer for 2 minutes to allow the chicken to partially cook and absorb more flavor.

9. 9.Add Potatoes, Remaining Curry Paste & Coconut Milk

   After 2 minutes, uncover the pan. Add the quick-fried potatoes, the remaining instant curry paste, and half of the remaining coconut milk. Stir everything gently to combine.

10. 10.Simmer Chicken & Potatoes

    Cover the pan again and simmer over medium-low heat. During this simmering period, uncover and flip the chicken and potatoes every few minutes to prevent them from sticking to the bottom and ensure even cooking. This stage will last for about 6-7 minutes.

11. 11.Add Remaining Coconut Milk

    After about 6-7 minutes of simmering with the potatoes, add the remaining half can of coconut milk to the curry. Stir well to incorporate it into the sauce.

12. 12.Thicken Curry

    Continue to slow cook the curry without a lid. This allows the sauce to reduce and thicken to your desired consistency.

13. 13.Flip Chicken (Final Stage)

    Continue flipping the chicken and potatoes occasionally to ensure they are fully cooked and to prevent any sticking or burning at the bottom of the pan.

14. 14.Taste and Adjust Seasoning

    Taste the curry. If needed, add a bit more salt and a little sugar to enhance the flavor. The curry should be slightly salty for a better taste.

15. 15.Check Potatoes for Doneness

    The dish is complete when the potatoes are soft and cooked through. The whole simmering process from adding the chicken takes about 15 minutes.

16. 16.Serve

    Turn off the heat. The curry chicken is now ready to be served, ideally with steamed white rice.