Step 1
In a bowl, add sliced chicken and curry powder and mix.
Step 2
Heat a large saucepan over heat with the olive oil. Add the shallot and chilli and cook for a couple of minutes on medium.
Step 3
Add the chicken to the pan and cook until sealed.
Step 4
Add ginger, lemongrass, sugar, fish sauce, chicken stock and potatoes. Bring to the boil then reduce to a medium and let simmer for 15 minutes.
Step 5
Add the coconut milk and the rest of the vegetables and let cook for a further 5 minutes.
Step 6
Serve with cooked vermicelli noodles, roti and coriander.
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