Chinese Curry

Ingredients

Cooked rice

4 cups (for serving)

Salt

1 teaspoon (to taste)

Fresh ginger

1 tablespoon, grated

Garlic

4 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 (13.5 oz)

Potato

1 large, diced

Carrot

1 large, sliced

Bell pepper

1 medium, sliced

Onion

1 medium, sliced

Chicken breast

1 pound, cut into bite-sized pieces

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat until shimmering.
2. Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant and golden.
3. Introduce the chicken pieces to the pan, cooking until they are browned on all sides, about 5-7 minutes.
4. Add the sliced onion, bell pepper, carrot, and diced potato to the pan. Stir-fry for 3-4 minutes, allowing the vegetables to soften slightly.
5. In a small mixing bowl, combine the curry powder, soy sauce, fish sauce, sugar, and salt. Pour this mixture into the pan, stirring well to coat the chicken and vegetables evenly.
6. Pour the coconut milk into the pan and stir to combine. Bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
8. Taste the curry and adjust the seasoning if needed, adding more salt or soy sauce as desired.
9. Serve the Chinese curry hot over cooked rice, garnishing with fresh herbs if desired.