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1
Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, 5-7 minutes. Add the garlic and cook until aromatic, about 2 minutes.
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2
Add the red curry paste, 1 tsp salt and 1/2 tsp white pepper. Stir to coat the onions and garlic, evenly with the curry paste. Add the chicken and potatoes and stir to coat evenly with the curry paste. Add the broth and bring to a simmer. Simmer until the potatoes are tender, 15-20 minutes.
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3
Meanwhile, toast the shredded (unsweetened) coconut. Preheat the oven to 350^F. Spread the coconut on a baking sheet and bake until golden, about 5 minutes. Transfer to a bowl and set aside.
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4
Using a slotted spoon, transfer the chicken and potatoes to a warmed platter and cover to keep warm until completing the sauce.
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5
Add the coconut milk, brown sugar and lemon zest to the pan the chicken was in and bring to a simmer, stirring constnatly. Taste and season the sauce with salt and pepper. I needed, add just enough of the cornstarch slurry while stirring to thicken the sauce slightly.
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6
Add the basil and mint. Return the chicken and the potatoes to the pan and stir to coat them thoroughly with the sauce.
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7
Serve the curry over a bed of rice. Garnish each plate with about 2 Tbs green onion and 1 Tbs toasted coconut.
