Amy'S Chicken Curry - cooking recipe

Ingredients

3 lbs chicken thighs
1 tablespoon fish sauce
1 lemongrass, chopped
1 1/2 inches ginger
1 shallot, chopped
2 -3 garlic cloves, diced
1 tablespoon soy sauce
1/2 teaspoon coriander powder
2 tablespoons curry powder
2 ounces Thai red curry paste
1 sweet potato, cut into 1-inch cubes
1 potato, cut into 1-inch cubes
2 carrots, cut into bite size pieces
4 tablespoons olive oil
24 ounces coconut milk
18 ounces water

Preparation

Place all ingredients except potatoes and carrots in a bowl or ziplock bag. Marrinate overnight for best results.
peal and cut potatoes into 1\" cubes, rub with 1 - 2 tbsp olive oil (light coat) and place on a cookie sheet in a 400F oven until they brown all sides.
put 2-3 tbsp olive oil in dutch oven and cook chicken for 5 minutes.
Put lid on pot and cook on low heat for 15 minutes.
add coconut milk, water and potatoes into pot with no lid and cook for 20 - 25 minutes.
add salt, pepper, and fish sauce to taste.
Add carrots and shallots cook for 10 min.
Service with bread.