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1
Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
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2
For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine.
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3
Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter.
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4
Pulse 5 to 7 times until the butter pieces are pea-size.
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5
Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
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6
Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated.
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7
Gently work the dough just until it comes together.
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8
Cover lightly, refrigerate 1 hour.
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9
For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass.
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10
Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes.
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11
Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
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12
Add the carrots and enough water to cover.
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13
Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes.
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14
Transfer the chicken to a plate and discard the lemongrass.
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15
Add the potatoes and coconut milk to the pan, and bring to a simmer.
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16
Pull meat from chicken thighs in bite-size pieces.
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17
Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes.
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18
Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.
