Chicken - 4 boneless skinless chicken thighs or 3 thighs and 1 breast 2 big gold potatoes, 4 reg carrots Stock 1 can coconut milk Heavy cream (optional) Marinade: Garlic - sliced Ginger - grated or minced Lemongrass - minced Shallot - sliced Chicken base - 1/2 T Curry powder - 1/2 T Curry paste - 1/2 T S/p, Gar powder Sambal - 1 T Sugar - 1 T Fish sauce - 1 T Oil - enough to turn marinade into a paste Thai chili pepper (or other pepper)

Marinade chicken 2-24 hrs Wipe off chicken High heat sear Take out chicken Sauté marinade Add lemongrass stalk, chicken stock, coconut milk, potatoes, carrots, chicken Cook 1+ hours Get rid of pooling oil, add splash cream Serve w French baguette