2 medium potatoes, cut into chunks
vegetable oil for frying
8 shallots, minced (or one onion)
4 stalks fresh lemon grass
3-4 garlic cloves, chopped
2 T. mild Indian curry powder
½ lb boneless, skinless chicken breasts
1 t. salt
15-oz can coconut milk
2½ c. chicken broth
half a handful fresh Thai basil leaves
Shallow-fry potatoes in hot oil until lightly browned. Drain on paper towels and set aside.
Heat a little oil in pan and saute shallots, garlic, and lemon grass until shallots are soft. Add curry powder and stir for 2 minutes. Add chicken and cook, stirring, until chicken is opaque. Add potatoes, salt, coconut milk, and chicken stock. Bring to a boil, then cover and reduce heat. Simmer gently for 30 minutes. Add Thai basil just before serving.
