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)

2 big gold potatoes, 4 reg carrots 1 can coconut milk

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