Ingredients:
1 pack instant curry paste (8 oz or 250 grams)
8 oz peeled potatoes
4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken)
3 shallots (peeled and sliced thinly)
2 lemongrass (use the white parts only, pounded)
1 tablespoon oil
2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)
1/2 cup coconut milk (100 ml)
Some curry leaves (optional)