Chicken Curry

Main Ingredients:
Lemongrass – 2 piece (white part, smashed)
8 Dried chilli

Curry Chicken Paste - $1 or 1 pack
Curry Leaves
Oyster sauce and Sugar to taste
4 chicken thighs
Water
Shallots – 6 pieces (omit if in paste)
Potatoes – 3 (leave skin on but scrub well)
Carrots – 2
Onions – 1
Long Beans – 10 to 15 pieces (cut into long snips)
Coconut milk/cream - one packet or one canned.
Ginger – 2 to 3 cm knob (omit if in paste)
Garlic – 1 head (omit if in paste)
Method:

Boil potatoes and other root vegetables in 1/3 pot of water.

In a heated wok, add two - three tablespoons of oil. In high heat, add in the smashed lemon grass which is cut up in two pieces and fry till you can smell the fragrance.

Then add in dried chilli, curry leaves and the curry paste mixture and fry on low heat till you can see red colour oil floating on top of the paste. Stir constantly at this stage as they stick to the bottom of the pan easily. This will take about 4 to 5 minutes of frying. Add oyster sauce and sugar to taste.

Then, add in the chicken pieces. Stir them around till they are coated evenly with the paste. While maintaining high heat, ensure that the chicken is coated evenly with the paste.

Add a little bit of the water in the boiling root vegetables "soup". After 3 minutes, add potatoes and rest of the “soup”.

Turn into medium low heat and let it simmer for at least 45 minutes to one hour. This allows the curry flavour to permeate into the chicken meat and also allowed the potatoes to "melt" into the sauce.

After one hour is up, add in long beans. Let it boil for few minutes, then pour in the coconut milk. Bring it up to a boil and switch off the heat. You do not want to boil the coconut milk mixture for too long as it will start to curdle.