Ca Ri Ga (Vietnamese Chicken Curry)

2 lb chicken thighs, bone-in, skin-on

1 tsp kosher salt

1 tsp black pepper, freshly ground

2 tbsp vegetable oil

3 shallots, thinly sliced

4 clove garlic, minced

1 tbsp ginger, finely grated

1 stalk lemongrass, white part only, finely minced

2 tbsp curry powder

1 tsp turmeric

2 tbsp tomato paste

2 can coconut milk, 14 oz cans

1 cup chicken stock

1 lb potatoes, peeled and cut into 1-inch chunks

2 carrots, cut into 1-inch pieces

2 tbsp fish sauce

1 tbsp brown sugar

1 sprig lemongrass, optional for simmering (bruise first)

1 lime, cut into wedges

1 bunch cilantro, roughly chopped

2 stalk scallions, thinly sliced on bias

1 thai chiles, sliced, optional