Vietnamese Curry

Ingredients

1 stalk lemon grass
3 1/2 ts curry powder
1 black pepper
1 ts sugar
4 ts salt
3 lb chicken
7 tb vegetable oil
3 sweet potatoes
3 potatoes
4 garlic
3 bay leaves
1 onion
2 c water
1 carrot
2 c coconut milk
1 c milk
2 lengths
2 tablespoons cooking the chicken
2 tablespoons oil over a high flame
2 cups water

Instructions

down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.