1. PEEL and dice onion

2. Peel and halve baby potatoes. chop carrots into chunky slices.

3. Boil water in a pot and cook potatoes and carrots until almost done, but still al dente. remove the veg and set aside. keep the hot water - add your stock cube to this to make your chicken stock.

4. into a separate large pot, Scoop off the marinated oil from the top of the curry paste jar and Add another 3 tablespoons of fresh oil. Sauté onions over a medium heat until soft.

5. cut chicken thighs into big chunks. Add to pan and fry until sealed.

6. Turn down heat and add 3-4 tablespoons of mother land vietnamese Curry paste to the pan (more if you like the heat) and very gently heat for a minute until you smell the aromas. refridgerate the rest of the jar for another day.

7. carefully Add chicken stock - stir well. bring to boil then reduce to low, let simmer for 10 minutes.

8. ensure chicken is cooked.

9. Add coconut milk, and your cooked carrots and potatoes. stiR well and continue to simmer for a few more minutes. (Viet Curry should be more thick soup consistency than a reduced sauce.)

10. Season to taste with salt and pepper.

11. Serve on white rice with chopped coriander garnish. Level it up with a couple dollops of Mother Land Lemongrass chilli oil on top and if you want to be really authentic, dip and eat with big chunks of warm French baguette.

ENJOY!

Dad and I would love it if you tag us in photos @motherlandsupplies