- 3 tbsp soy sauce
- 2 tbsp vodka
- 1 egg
- 2 lb skinless, boneless, chicken thighs, cut in 1" chunks
- 3 potatoes, diced
- 1 stalk lemongrass, minced
- 4 garlic cloves, minced
- 1/2 onion, minced
- 1" ginger, peeled, minced
- 3 jalapenos, sliced
- 2 tbsp peanut oil
- 1/2 tsp turmeric
- 1 tsp coriander
- kosher salt
- cracke pepper
- 1 1/2 tbsp thai red curry paste
- 3 tbsp fish sauce
- 1/2 cup coconut milk
- 1 cup chicken stock
- Combine the soy sauce, vodka, egg and chicken. Mix well. Set aside.
- Heat the peanut oil in a large pot and saute the chicken for 2 minutes. Add the lemongrass, garlic, onion, ginger, and jalapenos. Saute 2 minutes.
- Stir in the turmeric, coriander and curry paste. Season with salt and pepper.
- Stir in the potatoes.
- Add the fish sauce, coconut milk ad chicken stock. Bring to a simmer.
- Cover and cook on low for 20 minutes.
- Check the seasoning. Serve with rice.