Ca Ri Ga

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Sugar - 1 teaspoon
• Fish sauce - 2 tablespoons
• Chicken broth - 2 cups
• Onion - 1, cut into wedges
• Potatoes - 2, cut into 1-inch pieces
• Carrots - 2, cut into 1-inch pieces
• Coconut milk - 1 can (13.5 ounces)
• Curry powder - 2 tablespoons
• Shallots - 2, minced
• Garlic - 4 cloves, minced
• Lemongrass - 2 stalks, minced
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Chicken thighs - 1.5 pounds

Let's Get Started

1. Season the chicken thighs with salt and pepper.
2. In a large pot, heat some oil over medium heat. Add the lemongrass, garlic, shallots, and curry powder. Cook until fragrant.
3. Add the chicken to the pot and cook until browned on all sides.
4. Add the coconut milk, carrots, potatoes, onion, chicken broth, fish sauce, and sugar. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve the curry hot, garnished with fresh cilantro. It can be served over rice or with a baguette.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 550
• Fat: 30g
• Carbs: 40g
• Protein: 35g
• Sodium: 800mg
• Sugar: 5g