- In large heavy-bottom saucepan, over medium high heat: Heat the oil until hot, add the shallot, garlic and turmeric. Cook and stir for 30 seconds until fragrant.
- Stir in the coconut milk, then add the chicken stock, fish sauce, soy sauce and brown sugar. Bring to a boil for 2-3 minutes. Add potatoes, carrots and turn down heat to low. Cover and cook until vegetables are fork tender, about 90 minutes.
- Serve with cubed mango, cilantro, green onions, red bell pepper and serrano peppers.
Recipe by Matt Robinson, Real Food By Dad