Creamy Slow Cooked Chicken Curry | Donna Hay

Ingredients

• 500g chat (baby) potatoes
• 8 chicken thighs, skin-on and bone-in
• sea salt flakes
• 1 tablespoon extra virgin olive oil
• 2 cups (500ml) chicken stock
• 400ml can coconut milk
• 1 stalk lemongrass, split
• ¼ cup (60ml) kecap manis (sweet soy sauce)
• basil leaves, to serve
• 200g snake beans, blanched
• 4cm-piece (25g) fresh turmeric, chopped
• 10cm-piece (50g) fresh ginger, chopped
• 6 cloves garlic
• 6 x 5cm coriander (cilantro) roots, chopped
• 1 long red chilli, chopped
• 2 tablespoons tamarind paste
• ½ teaspoon shrimp paste
• 1 tablespoon caster (superfine) sugar
• 2 eschalots (French shallots)