2 tsp curry powder, 2 tbsp minced onion, 1 tbsp lemongrass, 1 tbsp chicken powder, 1 tbsp sugar, 2 tsp salt
1 large chopped chicken, 2 to 3 lbs, wash and clean with salt water
Add in all the spices
Add in 1 tbsp fish sauce and cracked black pepper
Mix all spices together with the chicken
Marinate overnight
1.5 lb of sweet potatoes, 1.5 lb of taro, and 1 lb of carrots, all chopped big chunks
Pan seared each root veggie till golden, to only about 30% cooked
Place in bowl to be used later
Add 1 tbsp oil
Add 1 diced onion, stir for 60 secs
Add 1 tbsp minced lemongrass
Add in 4 bay leaves, 2 tsp curry powder
Add 4 stalks of lemongrass, 1 tbsp paprika
Add in the chicken
Mix to cook altogether
Sprinkle in some cayenne pepper
Add in a can of coconut soda
Add in 2 liters of chicken broth
Remove impurities when boiled
Cook curry at med/low for 30 mins
Add in all the root veggies
Simmer another 20 mins or till root veggies cooked
1 can of coconut milk, add in 1 pkg of coconut powder and mix well together
Add the coconut mixture to the curry
Give it a stir
Add in 1 more can of coconut cream (optional if you want more coconut-y)
Stir altogether
Taste the curry and adjust accordingly, add salt, sugar or fish sauce
To assemble, scoop the curry in bowl, add mints, peppers and lemon/lime
Delicious bowl of curry with bread