Vietnamese chicken curry

Ingredients

• 1 tbsp vegetable oil
• 2 tsp sugar
• 4 garlic cloves, finely chopped
• 500ml chicken stock
• 1 red onion, roughly chopped
• 400ml coconut milk
• 2 tbsp mild curry powder
• 4 tbsp Thai fish sauce
• 4 medium potatoes, peeled and cubed
• 8 mixed skin-on chicken thighs and drumsticks
• 1 thumb-sized piece of fresh ginger, peeled and finely chopped
• 1 lemongrass stalk, finely diced
• 2 carrots, peeled and roughly sliced
• 175g okra, trimmed and cut into bite-sized pieces
• 1 aubergine, cubed
• 6 shallots, peeled and quartered
• 200g mangetout
• 2 sprigs of Thai sweet basil or regular basil, leaves only, roughly chopped
• 2 spring onions, roughly chopped
• 2 bird eye chillies, roughly chopped