Chicken Curry With Sweet Potatoes

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Ingredients for 4 servings

3 tablespoons curry powder, preferably Three Golden Bells brand

1/2 teaspoon salt, or to taste

2 pounds skinless chicken thighs

2 tablespoons vegetable oil

1 tablespoon chopped shallot

2 teaspoons minced garlic

2 teaspoons ground chili paste or dried chili flakes, or to taste

3 tablespoons fish sauce

1 tablespoon sugar

2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife

1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife

1 1/2 cups fresh chicken stock or store-bought low-sodium chicken broth

3 carrots, peeled, cut on the diagonal into 2/3-inch pieces

1 1/2 cups unsweetened coconut milk or cow's milk

1 yellow onion, cut into wedges

1 medium sweet potato (about 1 pound), peeled and cut into 1-inch cubes

1/2 cup Asian basil leaves, cut in half

8 sprigs cilantro, cut into 2-inch pieces

2 scallions, chopped

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