Khmer Chicken Curry

Instructions

1. Prepare the aromatics
   In a food processor, combine the minced lemongrass, garlic, shallots, and galangal (or ginger). Pulse until you have a fine paste. If you don't have a food processor, finely chop everything and use a mortar and pestle to create a paste.
2. Sear the chicken
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
3. Create the curry base
   In the same pot, add the aromatic paste and cook for 2-3 minutes until fragrant. Add the curry paste and stir for another minute until well combined and aromatic.
4. Simmer the curry
   Return the chicken to the pot. Pour in the coconut milk, then add the potatoes, carrots, fish sauce, palm sugar, and kaffir lime leaves. Stir well and bring to a gentle simmer.
5. Cook until tender
   Reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is tender and the vegetables are cooked through. Stir occasionally to prevent the bottom from burning.
6. Adjust seasoning
   Taste the curry and adjust the seasoning with more fish sauce for saltiness or palm sugar for sweetness if needed. The curry should have a balanced flavor of savory, slightly sweet, and aromatic.
7. Serve and garnish
   Remove the kaffir lime leaves. Serve the curry hot over steamed jasmine rice. Garnish with fresh Thai basil leaves and sliced red chili for color and extra flavor.