Vegetable Curry on Rice with Chicken

Method

• Step 1
  Heat oil in large saucepan over medium heat. Add onion, garlic and ginger cook for about 3 minutes or until soft and tender. Add curry paste then simmer for 2 minutes.
• Step 2
  Once vegetables are tender, not too soft, add snow peas and a 1/4 cup of coconut milk. Let simmer for about 2 minutes stirring.
• Step 3
  Stir in remaining coconut milk, fish sauce, brown sugar, pumpkin and sweet potato. Stir till well combined. Bring all to boil then turn down to simmer until vegetables are tender, roughly 25 minutes depending on heat. Stir occasionally.
• Step 4
  While that is cooking, place chicken in fry pan with small amount of olive oil. Cook until no longer pink in the inside of the flesh. If a piece of meat is too big you can use a spatula to cut down to smaller sizes. It is easier to cut chicken down when it is half cooked than when raw.
• Step 5
  Boil rice, mixing in turmeric. Once cooked, place in strainer and wash with cold water.
• Step 6
  Once all ingredients are cooked to your taste place rice on a bowl/plate. Form a well in the middle of the rice to place the chicken. Add chicken then spoon on the curry vegetable mixture allowing liquid from the dish to flow through the rice.