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Place your chicken pieces in a small bowl and add the marinade ingredients (curry powder, fish sauce, lemongrass, onion, chicken stock, sugar and garlic). Marinate for at least 30 minutes, up to 8 hours overnight.
Heat the vegetable oil in a large frying pan over high heat. Fry the potato, sweet potato and carrot chunks until lightly browned on all sides (around 5 minutes).
Remove the vegetables from the pan, leaving as much of the oil behind as possible.
Keep the heat on high and add in the marinated chicken. Cook for around 2-3 minutes per side until browned. Pour in the water until the chicken is covered.
Bring to a boil, then reduce heat to a simmer for 15 minutes. Add the vegetables in at this point and continue simmering for another 10-15 minutes. Scoop off any foam that forms on top with a slotted spoon.
Pour in the coconut milk once the vegetables are soft and cooked all the way through. You can serve the curry now if you like it thinner. Optional: If you prefer a thicker soup, add in the cornstarch slurry mix, and stir for a minute until the curry thickens.
Optional: Add chilli oil for extra heat and flavour.
Switch off the heat and serve. Garnish with fresh herbs like coriander and serve with crusty Vietnamese or French bread, rice or vermicelli noodles.