Bich-Lan made this dish for me one of those times when I visited her. She walked me through the whole thing. I guess we were bored that day with grey and rainy Bordeaux.

1 roast chicken (I like using just thighs), cut up, marinade with salt, pepper, and curry powder. Fry till golden.
Potato, yams, sweet potatoes peeled and cut into 2-in chunks.
Mince garlic, ginger, shallots. Add to hot oil.
Add Yeoh curry sauce (whole can) and Thai Red Curry (1/2 small can). Add chopped lemon grass. Simmer.
Add meat and water to cover chicken.
Before serving, add milk. Or coconut milk.
Spice with salt, sugar, fish sauce.
Serve with sea salt crushed with fresh pepper.
Rice or french bread.