2 teaspoons vegetable oil
2 pounds boneless skinless chicken thighs
2 pounds small yellow or red potatoes, whole
3 tablespoons ginger root, peeled and minced
5 cloves garlic, minced
4 green onions, minced
1 cup chicken stock
1 can coconut milk
1 4 ounce jar red curry paste
4 tablespoons curry powder
2 tablespoons cumin
2 teaspoons coriander
1 teaspoon cayenne pepper (optional)
1 teaspoon white sugar
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped, for garnish
Warm the oil in the bottom of a large stockpot over medium-high heat. Add the garlic, green onions and ginger and cook until soft. Add the chicken and potatoes, then mix in the spices to coat. Spoon in the curry paste and mix well, then add the chicken stock and coconut milk and stir to combine.
Bring to a boil, then reduce and cook for 1-2 hours, until the chicken and potatoes are tender and a thick gravy has formed. Season to taste and check for heat - add more cayenne or curry for more heat, or if too spicy, cut with a bit of yogurt or add a bit more stock or sugar.
To serve, sprinkle with fresh cilantro and serve with jasmine rice and/or naan. Enjoy!
Tips: this is great leftover the next day!