Heat the vegetable oil in a large frying pan over high heat. Fry the potato, sweet potato and carrot chunks until lightly browned on all sides (around 5 minutes). Note: They don’t have to be cooked all the way through at this stage. This is to “seal” them and help to keep their shape in the curry without turning mushy.
1 potato, 1 sweet potato, 3 tbsp vegetable oil, 1 carrot
Remove the vegetables from the pan, leaving as much of the oil behind as possible.
Keep the heat on high and add in the marinated chicken. Cook for around 2-3 minutes per side until browned. Pour in the water until the chicken is covered.
3-4 cups water
Bring to a boil, then reduce heat to a simmer for 15 minutes. Add the vegetables in at this point and continue simmering for another 10-15 minutes. Scoop off any foam that forms on top with a slotted spoon.
Pour in the coconut milk once the vegetables are soft and cooked all the way through. You can serve the curry now if you like it thinner. Optional: If you prefer a thicker soup, add in the cornstarch slurry mix, and stir for a minute until the curry thickens.
200 ml coconut milk, 1 tbsp cornstarch
Optional: Add chilli oil for extra heat and flavour.
1 tbsp chilli oil
Switch off the heat and serve. Garnish with fresh herbs like coriander and serve with crusty Vietnamese or French bread, rice or vermicelli noodles.
1 handful coriander, 2 Vietnamese rolls, vermicelli rice noodles, white rice