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1
In a large bowl, add the chicken pieces, half of the vegetable oil, the shallots, minced garlic, minced lemongrass, minced ginger, black pepper, sugar, 1/3 of the fish sauce, and 2 tablespoons of curry paste.
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2
Thoroughly coat the chicken with the mixture and cover the bowl with plastic wrap.
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3
Place the chicken in the refrigerator and allow to marinate for 6-8 hours.
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4
In a large heavy bottomed pot, heat the remaining half of the oil to medium heat.
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5
Remove chicken from refrigerator.
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6
Brush off the larger pieces of shallots/garlic/ginger from the chicken (to prevent it from burning) and chicken into the pot in batches.
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7
Lightly brown the chicken on both sides, about 5-6 minutes.
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8
Place the browned chicken on a large plate.
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9
Repeat cooking the rest of the chicken until done.
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10
Once all the chicken has been browned, discard all but 1 tablespoon of the oil/grease from the pot.
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11
Throw in the diced onions and cook for 2-3 minutes until softened.
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12
Add the garlic and chilies and saute for 1 minute before adding in the remaining 3 tablespoons of curry paste.
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13
Cook for an additional 30-40 seconds to allow the aromatics and spices to release their oils and bring out their flavors.
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14
Pour in the coconut milk and chicken stock.
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15
Take the back of a knife and smash the lemongrass stalks several times to bruise the stalks and release oils.
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16
Add the bruised lemongrass, kaffir leaves, and remaining 2/3 of the fish sauce to the pot.
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17
Place the potatoes and carrots in the pot and add the chicken.
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18
The items should mostly be submerged in the liquids.
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19
Bring the liquids to a boil and then reduce heat to a simmer.
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20
Cook the curry, partially covered, on a low simmered heat for 50-60 minutes.
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21
Once done, the chicken should be very tender and the sauce should have reduced by about 1/2.
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22
Taste and adjust seasonings with additional fish sauce and black pepper as needed.
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23
Garnish with fresh cilantro leaves and serve hot with toasted baguettes.
