¼ cup vegetable oil
4 eschallots, roughly chopped
3 garlic cloves, chopped
2 stems lemongrass, trimmed,
4cm piece ginger, peeled, chopped
1 long red chilli, deseeded, chopped
2 tbsp curry powder (hot madras)
1 brown onion, cut into thin wedges
1kg chicken thigh fillets, cut into 4cm cubes
400ml coconut milk
2 tbsp fish sauce
2 potatoes, peeled, cut into 5cm cubes
2 carrots, peeled, cut into 5cm pieces
steamed rice, to serve
coriander leaves, to serve
vietnamese mint leaves, to serve
lemon wedges (or lime wedges), to serve
fried shallots, to serve
1 To make curry paste, put 1 tbsp of the oil, eschallots, garlic, lemongrass, ginger, chilli, curry powder and 1 tbsp water in a small food processor and process until a thick paste forms. Transfer to a bowl.
2 Heat remaining oil in a large, deep frying pan over medium heat. Add onion and cook for 3–4 minutes. Add ¼ cup curry paste and stir until well combined and aromatic (remaining paste can be frozen in an airtight container). Add chicken and cook for 3 minutes, stirring until combined. Add half the coconut milk, fish sauce, ½ cup water, potato and carrot. Stir until mixture comes to the boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and stir in remaining coconut milk.
3 Spoon rice onto 4 plates. Top with curry. Serve with coriander and mint leaves, lemon wedges and fried shallots on the side.