Vietnamese Chicken Curry

1: Marinate your chicken thigh with all ingredients listed under 'for the chicken' overnight.

2: In a deep pan, add cooking oil and shallow fry your carrots and russet potatoes for 5 mins per batch. Remove and let cool on a plate with paper towels to catch excess oil. Set aside.

3: In a large pot, add about 5 tbsp of cooking oil over medium-high heat. If using annatto seeds, add them to the oil to release their red color. After 1-2 minutes, remove the seeds from the oil.

4: Add your minced shallots and garlic. Sauté for 30 seconds, then add your lemongrass stalks. Sauté for another 30 seconds, then add your marinated chicken thighs.

5: Cook your chicken thighs for 2 mins over medium-high heat. Add enough water to barely cover the chicken thighs. Wait for the liquid to boil, then lower heat to simmer. Add half a can of coconut milk and simmer for 20 mins.

6: After 20 mins, add your carrots, potatoes, and white onion. Allow to cook for an additional 15 minutes or until all vegetables are tender.

7: Taste and adjust seasonings - add more fish sauce or sugar as needed.

8: Serve this curry over rice or with a baguette. Garnish with cilantro.