Amy'S Chicken Curry

• 3 lbs chicken thighs
• 1 tablespoon fish sauce
• 1 lemongrass, chopped
• 1 1/2 inches ginger
• 1 shallot, chopped
• 2 -3 garlic cloves, diced
• 1 tablespoon soy sauce
• 1/2 teaspoon coriander powder
• 2 tablespoons curry powder
• 2 ounces Thai red curry paste
• 1 sweet potato, cut into 1-inch cubes
• 1 potato, cut into 1-inch cubes
• 2 carrots, cut into bite size pieces
• 4 tablespoons olive oil
• 24 ounces coconut milk
• 18 ounces water

1. Place all ingredients except potatoes and carrots in a bowl or ziplock bag. Marrinate overnight for best results.
2. peal and cut potatoes into 1" cubes, rub with 1 - 2 tbsp olive oil (light coat) and place on a cookie sheet in a 400F oven until they brown all sides.
3. put 2-3 tbsp olive oil in dutch oven and cook chicken for 5 minutes.
4. Put lid on pot and cook on low heat for 15 minutes.
5. add coconut milk, water and potatoes into pot with no lid and cook for 20 - 25 minutes.
6. add salt, pepper, and fish sauce to taste.
7. Add carrots and shallots cook for 10 min.
8. Service with bread.

chicken thighs, fish sauce, ginger, shallot, garlic, soy sauce, coriander powder, curry powder, red curry, sweet potato, potato, carrots, olive oil, coconut milk, water

Taken from www.food.com/recipe/amys-chicken-curry-523833 (may not work)