2 tbsp Veitnamese Cari
1 tsp Caster Sugar
1 tsp Salt
4 tbls Vegetable Oil
2 Sweet Potatoes, peeled and chopped into 2.5cm cubes
3 Garlic Cloves, crushed
2 Shallots cut into wedges
1 can of Coconut Milk
2 stalks Lemongrass, outer leaves removed then bruised
2 Kaffir Lime Leaves
2 tbsp Fish Sauce
3 Large Carrots, peeled and cut into long strips
Chicken Stock if more liquid is needed
In a bowl mix together the Cari powder, Sugar and Salt. Coat the Chicken pieces and leave to marinate for at least an hour.
Heat the Oil over a moderate heat and brown off the Sweet Potatoes, 5 minutes or so. Set aside on kitchen paper.
Add the Chicken and brown off on all sides. Set aside on kitchen paper.
Gently fry off the Garlic and Shallots.
Add the rest of the ingredients and the Chicken and Potatoes.
Bring to the boil, then cover and simmer for 20 minutes or until the Chicken and Potatoes are tender