Vietnamese Chicken Curry

• 2 lbs boneless skinless chicken, cut bite-size pieces
• 3 large potatoes, skinned,and chopped
• 2 tablespoons peanut oil or 2 tablespoons olive oil
• 2 large carrots, skinned and chopped
• 1 medium onion, chopped
• 2 stalks fresh lemongrass, minced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 (13 1/2 ounce) can coconut milk
• 1 (13 1/2 ounce) can chicken stock
• 1 teaspoon pepper
• 1 teaspoon salt, to taste
• fresh cilantro
• fresh French bread or soft rye bread, sliced,for dipping
• 2 tablespoons India or good curry

1. Heat oil in large pot and fry onions and garlic for 1 minute.
2. Add the chicken and continue cooking for 3 minutes.
3. Add all the spices.
4. Stir everything together for a few minutes.
5. Let cook until chicken is tender.
6. Add the rest of the ingredient.
7. Bring to a boil and simmer gently for about 20 mintes.
8. Garnish with cilantro before serving in bowls.
9. Eat with French bread or serve with steamed rice.

chicken, potatoes, peanut oil, carrots, onion, stalks celery, garlic, coconut milk, chicken stock, pepper, salt, fresh cilantro, bread, curry

Taken from www.food.com/recipe/vietnamese-chicken-curry-102647 (may not work)