Step 1

1 In a food processor, combine the lemongrass, ginger and onion and pulse until finely ground

Step 2

2 In a large skillet or Dutch oven over medium-high heat, heat the oil until it shimmers

Step 3

3 Add the fresh spice paste to the oil and stir-fry until light brown and fragrant, 2 to 3 minutes

Step 4

4 Stir in the curry powder and cayenne and cook until fragrant, about 15 seconds

Step 5

5 Add the chicken and cook, stirring until the pieces are coated in the curry spices, 1 to 2 minutes

Step 6

6 Add the coconut milk, salt and pepper and cook, scraping the bottom of the pan, until the mixture comes to a boil

Step 7

7 Reduce the heat to medium, cover and simmer, stirring occasionally, until the chicken is partially cooked (still very pink in the middle), about 15 minutes

Step 8

8 Add the potatoes, cover and continue to simmer until the potatoes are fork-tender and the chicken registers 165 degrees on a thermometer inserted in the thickest part, 10 to 12 minutes

Step 9

9 Ladle the curry into bowls, garnish with the cilantro and serve hot, with baguette slices, if desired, and wedges of lime on the side for squeezing