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.
