Preparation

Marinate your chicken with 2 cloves of garlic, 2 tablespoons curry powder, 1 tablespoon of oil and 1 tablespoon of fish sauce. If you’re using garlic and chili powder, add one teaspoon of each as well. Let sit on the countertop while you to prep the vegetables or for as long as 2 hours.

In a medium-sized saucepan or saute pan over medium-high, heat up 1 tablespoon of oil and brown your chicken on both sides. Remove and set aside.

Reduce the heat to medium and add the shallot and remaining garlic and fry for a minute or two. Stir in the vegetables, the remaining curry powder, and the remaining chili and garlic powder, if using. Fry for a few minutes more.

Add 1/2 cup of chicken stock and scrape with a wooden spoon to deglaze the bottom of the pan.

Add the chicken, bay leaves, and enough chicken stock to just halfway cover the chicken (about 1 cup, but it depends on the size of the pot you use). Cover partially with a lid and simmer for 30 minutes.

Add the coconut milk and simmer, partially covered, for another 15 minutes, then adjust seasoning and serve.