Coconut Chicken Curry with Potatoes

• 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
• Kosher salt and ground black pepper
• 14-ounce can coconut milk
• 1 tablespoon grated lime zest, plus 1 tablespoon lime juice
  
• ⅓ cup roughly chopped fresh cilantro
  

In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ginger; cook, stirring often, until lightly browned, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Add the chicken, potatoes, fish sauce and ½ teaspoon pepper; scrape up any browned bits.

Stir in the coconut milk and 1 cup water. Bring to a simmer over medium-high, then cover partially, reduce to medium and cook, stirring occasionally, until a skewer inserted into the potatoes and chicken meets no resistance, about 30 minutes; the curry will be only lightly thickened. Off heat, stir in the lime zest, juice and cilantro, then taste and season with salt and pepper.

Serve over rice or rice noodles.