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Coconut Chicken Curry with Potatoes
This weeknight-easy curry gets lots of umami from fish sauce, richness from coconut milk and brightness from fresh ginger plus lime zest and juice. We lean on curry powder to deliver layers of spicing along with a warm, golden hue. The finished curry is brothy, only lightly thickened, and not at all heavy. Be sure to use regular coconut milk, not “light” versions, as it would result in watery flavor and consistency. Prep the lime zest and juice and the cilantro while the curry simmers. Serve with steamed jasmine rice alongside.
tablespoons grapeseed or other neutral oil
medium shallots, chopped