Chicken Curry served with naan bread and coconut rice

It's a simple yet delicious dish - First I saute the chicken pieces in a little oil and set them aside.
Then in the same pan, I fry some minced garlic, sliced onions and sliced lemon grass in a little oil, over medium heat for about 3 minutes, then I add the Thai red curry paste (about 1 to 2 tablespoons), then put back the chicken in the pan, add quartered small potatoes, pour some chicken stock almost to cover the meat, season with salt, pepper, brown sugar, and cook till the chicken is tender, about 25 mn, add coconut milk, simmer for another 10 mn. Before serving, add a handful of fresh basil leaves.
Meanwhile fry some garlic and 1 cup raw rice in a little oil, then put in rice cooker with 1/2 cup coconut milk and 1/2 cup chicken broth.