Vietnamese Curry

Ingredients

• Cooked rice - For serving
• Fresh cilantro - For garnish
• Salt - To taste
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Red bell pepper - 1, sliced
• Carrots - 2 medium, peeled and sliced
• Potatoes - 2 medium, peeled and cubed
• Coconut milk - 1 can (400ml)
• Turmeric powder - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, thinly sliced
• Chicken thighs - 500g, boneless and skinless, cut into bite-sized pieces

Instructions

1. Heat some oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.
3. Add the chicken pieces and cook until browned on all sides.
4. Stir in the curry powder and turmeric powder, coating the chicken and vegetables evenly.
5. Pour in the coconut milk and bring to a simmer.
6. Add the potatoes, carrots, and red bell pepper. Stir well to combine.
7. Cover the pot and let the curry simmer for about 20 minutes, or until the vegetables are tender.
8. Season with fish sauce, sugar, and salt to taste.
9. Serve the Vietnamese curry over cooked rice.
10. Garnish with fresh cilantro before serving.