Vietnamese Yellow Chicken Curry

Ingredients (16)

• 1 tablespoon canola oil
• 1 yellow onion, quartered and thinly sliced
• 4 cloves garlic, minced
• Kosher salt
• 2 stalks lemongrass, tender part only, halved lengthwise and cut into thirds
• 4 thick slices peeled fresh ginger
• 3 tablespoons mild yellow curry powder
• 2 tablespoons firmly packed brown sugar
• 1 can coconut milk, well shaken
• 1 cup low-sodium chicken broth
• 2 tablespoons Asian fish sauce
• 6 bone-in chicken thighs, skinned (2 1/2 to 3 pounds)
• 3 carrots, peeled and cut into chunks
• 2 russet potatoes (about 1 1/4 pounds), cut into chunks
• Steamed rice, for serving
• Chopped fresh basil, for garnishing