In a bowl, add in chicken and salt. Mix well and set aside for 20 minutes.
Deskin and cut the potato into equal sizes. Do not cut it too small as it will disintegrate when boiled for too long.
Cut the lemongrass into halves. Use the back of the knife to pound the bottom half to release the fragrance.
Rinse the curry leaves and remove the leaves from the branch.
Cut each tomato into 8 wedges.
Cut the tau pok into half.
Cook the ingredients
Heat up a pot, add in lemongrass and curry leaves. Fry it till the water has fully dried up and the leaves are slightly roasted.
Add in 1 tbsp oil and fry the lemongrass and curry leaves till it’s fragrant.
Pour in the curry paste. Fry it for 1 minute with the lemon grass and curry leaves.
Add in chicken and fry it till it’s ¾ cooked.
Pour in water and potato. Spread the ingredients and ensure that they are fully submerged.
Close the lid and let it simmer for 20 minutes on medium heat. At the 10 minute mark, check on the curry chicken, give it a good stir to ensure that the ingredients are not burnt.
20 minutes later, check the doneness of the potato. It’s ready when the fork can poke through it.
Add in tomato, stir and cook it for another 7 minutes till it softens.
Add in tau pok and coconut cream. Give it a good stir and simmer it for 1 minute. Adjust the thickness of the curry with coconut cream gradually.
Season the curry with salt and it’s ready to serve.