
Ease of Preparation: Medium
Yield: 5-6 servings
Ingredients:
- 2 stalks lemongrass, trimmed, quartered and bruised
- 1-inch (2.5 cm) piece of ginger, peeled and roughly chopped
- 1 large yellow onion, chopped
- 1 ½ teaspoons (7.5 ml) salt, for seasoning
- ½ teaspoon (2.5 ml) pepper, for seasoning
- 3 lbs (1.4 kg) bone-in chicken drumsticks
- 2 tablespoons (30 ml) canola oil, divided
- 2 teaspoons (10 ml) fish sauce
- 1 ½ tablespoons (22.5 ml) Madras curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 3 tablespoons (45 ml) sugar
- 3 kefir lime leaves
- 1 lb (454 g) sweet potatoes, peeled and chopped
- ½ lb (226 g) white potatoes, peeled and chopped
To serve:
- Lime wedges
- Cilantro
- Toasted baguette
Method:
To make a lemongrass paste, add lemongrass, ginger, and onion to food processor and blend until smooth.
Season chicken with salt and pepper then rub 1 tablespoon (15 ml) of the lemongrass paste over the chicken, cover, and refrigerate for an hour to marinate, or sear immediately.
To sear the chicken, heat 1 tablespoon (15 ml) canola oil in a saucepan over medium heat and sear chicken on all sides, until nicely browned.
Add the remaining lemongrass paste and stir and cook for 2 minutes, until fragrant.
Add the fish sauce, Madras curry paste and continue stirring and cooking for 1 minute before adding coconut milk, sugar and lime leaves.
Add water as needed to cover the chicken.
Simmer, uncovered, over medium heat for at least 20 minutes.
Stir in the potatoes and continue cooking for about 15 minutes, until the potatoes are fork tender, adding water if needed.
Garnish with chopped cilantro, and lime wedges.
Serve with toasted baguette.