1In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Add the lemongrass, ginger, curry powder, and sugar and cook, stirring, until the spices are fragrant, about 30 seconds. Pour in the coconut milk, broth, and fish sauce and bring to a boil.
2Add the chicken, carrots, potatoes, and 1 teaspoon salt, and stir to combine. Cover and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes. Taste and season with salt if necessary. Serve over rice, garnished with the basil.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.