Chinese Curry

Ingredients

• Cooked rice - For serving
• Salt - To taste
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons
• Sugar - 1 teaspoon
• Fish sauce - 1 tablespoon
• Soy sauce - 2 tablespoons
• Curry powder - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Potato - 1, peeled and diced
• Carrot - 1, thinly sliced
• Bell pepper - 1, thinly sliced
• Onion - 1, thinly sliced
• Chicken breast - 2, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat.
2. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
3. Add the chicken pieces and cook until they are browned on all sides.
4. Add the sliced onion, bell pepper, carrot, and diced potato to the pan. Stir-fry for 3-4 minutes until the vegetables start to soften.
5. In a small bowl, mix together the curry powder, soy sauce, fish sauce, sugar, and salt. Pour the mixture into the pan and stir well to coat the chicken and vegetables.
6. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Taste and adjust the seasoning if needed.
8. Serve the Chinese curry over cooked rice and enjoy!