Vietnamese Chicken Curry

Instructions

1. Prepare the chicken
   In a large bowl, combine chicken pieces with 1 tablespoon curry powder, minced lemongrass, 1 tablespoon fish sauce, and sugar. Toss well to coat and marinate for at least 15 minutes while preparing other ingredients.
2. Sauté aromatics
   Heat vegetable oil in a large Dutch oven or heavy pot over medium heat. Add sliced onions and cook until softened, about 3-4 minutes. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Brown the chicken
   Increase heat to medium-high. Add marinated chicken pieces to the pot and cook for 5-6 minutes, turning occasionally, until lightly browned on all sides. Add the remaining curry powder and stir to coat the chicken.
4. Add vegetables and liquid
   Add carrots and potatoes to the pot, stirring to combine. Pour in the coconut milk and chicken broth. Add bay leaves and the remaining tablespoon of fish sauce. Bring to a boil, then reduce heat to maintain a gentle simmer.
5. Simmer the curry
   Cover and simmer for 30-35 minutes, or until chicken is tender and vegetables are cooked through. Stir occasionally to prevent sticking. The sauce should thicken slightly; if it's too thin, simmer uncovered for a few more minutes.
6. Adjust seasoning
   Taste the curry and adjust seasoning with additional fish sauce or sugar if needed. The curry should have a balance of savory, sweet, and aromatic flavors.
7. Serve
   Remove bay leaves before serving. Ladle the curry into bowls over steamed jasmine rice. Garnish with fresh cilantro and Thai basil leaves. Serve hot with crusty French bread (bánh mì) on the side for dipping in the flavorful curry sauce.