INGREDIENTS
1/2 cup
chicken stock
8
chicken thighs
1
cinnamon stick
1 1/2 cups
coconut milk
2 tbsp
curry powder
1 tbsp
fish sauce
4 cloves
garlic
1 tbsp
ginger
1/2 tsp
ground tumeric
5
kaffir lime leaves
2 stalks
lemongrass
2 tsp
light brown sugar
4 tbsp
oil
3 smalls
potatoes
1/2 tsp
red pepper flakes
2
shallots
2
star anise
1
thai chilis