Malaysian Chicken Curry

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic, ginger, and lemongrass; cook until fragrant, about 2 minutes.

Add curry powder and turmeric; cook for another minute to toast the spices.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Stir in chili paste and cook for 1 minute to combine flavors.

Pour in coconut milk and bring to a gentle simmer.

Add diced potatoes and carrots; stir well to combine.

Season with fish sauce, brown sugar, and salt; adjust to taste.

Cover and simmer for 25-30 minutes, or until chicken is cooked through and vegetables are tender.

Stir in lime juice just before serving for brightness.

Serve hot with rice or bread.

Dietary

Allergens