1 Large can Coconut Milk
1 Large tablespoon Fish Sauce
1 1/2 Tablespoon Red Curry Paste
1/2 Teaspoon brown sugar / honey or sugar cane
500 Gr. Chicken Thighs cut in bite size pieces (You can also use chicken breast)
1 Large Onion roughly chopped
1 Red Pepper (you can also used green or yellow). sliced finely
2 Large Carrots peeled and sliced finely
1 Large Potato peeled and cut in small cubes
1 Large Sweet Potato peeled and cut in small cubes
1/2 Cup chicken broth
2 Garlic cloves peeled and finely grated
1 2cm Ginger peeled and finely grated
3 Tablespoons Vegetable Oil
4 Kaffir Lime leaves
First, prepare the sauce which can be made ahead of time. Simply pour the coconut milk in a medium size bowl, to which you add the fish sauce, sugar cane and red curry paste. Mix everything thoroughly to avoid lumps and set aside.
Prepare your vegetables and get a wok or heavy base saucepan very, very hot. When the smoke is starting to appear, stir in the vegetable oil and saute the chicken pieces for a few minutes, constantly moving them around. Cook them for about 4 minutes. Remove the chicken and set aside on a plate.
Discard most of the fat and keep about 2 tablespoons. Add the ginger and garlic and saute for a minute. Stir in the onion, red pepper and saute for about 2 minutes, until the onions become translucent. Add all the other vegetables and mix well. Add the chicken broth and cover with a lid. Cook the vegetables for about 2-3 minutes. They should remain quite crunchy.
Add the chicken back and pour in the sauce and cook with the lid on for about 4-5 minutes, until the sauce starts to thicken.
Garnish with Coriander and chopped scallions.
Serve with Jasmine Rice.