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