Recipe by Chef Noel Keane, Éabha Joans Restaurant, Listowel
- 1 tablespoon vegetable oil
- 4–4½-pound chicken, cut into 10 pieces
- Sea salt
- 4 medium potatoes (about 1½ pounds), quartered
- 2 medium red onions, cut into wedges
- ¾ cup Leah’s Curry paste
- 12 ounces Belgian-style wheat beer
- 4 cans coconut milk
- 2 cups chicken stock
- ½ cup fish sauce
- ¼ cup fresh lime juice
- 1 tablespoon light brown sugar
- 1 teaspoon red chilli powder
- Freshly ground black pepper
- Coriander sprigs, fried shallots, and cooked rice (for serving)
- Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.
- Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.
- Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and stock. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1½
- Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, sugar, and chilli powder; season with salt and pepper. Top with coriander and shallots. Serve with rice.