Pound chicken breasts flat. Season with salt and pepper. Coat with cornstarch, egg, and bread crumbs. Set aside. Tip: since the sauce yields up to 10 servings, I usually prepare a lot of the chicken this way and freeze them til the next time we eat this meal.

Cut veggies in large chunks, set aside. Mince onion.

In a large pan, saute onions in very little oil until fragrant. Add ground beef, pepper, and 2 tbsp fish sauce. Stir until beef is nice and cooked.

Add 6 cups of water to the hot pot and allow to boil. Add carrots and potatoes and allow to simmer until veggies are soft.

Turn off heat and add curry cubes. Mix well to disolve.

Turn on heat, add bell peppers and cook until desired crunch is achieved.

Deep fry your chicken cutlets.

Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan.

Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion.