Coconut Chicken Curry with Potatoes | Umami

Ingredients

• 3 tablespoons grapeseed or other neutral oil
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger
• 2 teaspoons curry powder
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
• 8 ounces Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
• 3 tablespoons fish sauce
• Â Kosher salt and ground black pepper
• 1 14-ounce can coconut milk
• 1 tablespoon grated lime zest, plus 1 tablespoon lime juice
• ⠓ cup roughly chopped fresh cilantro