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Add oil to wok and preheat (high). Add onion, garlic and lemon. Stir-fry 1 minute. Remove mixture. Stir-fry chicken (half at a time) for 2 to 3 minutes. Remove. Set aside 1 tablespoon of oil in wok. Add sweet potatoes and stir-fry 3 minutes. Add carrots. In small bowl, stir water, brown sugar, curry, sesame oil, salt and pepper. Stir into wok. Boil. Reduce heat. Simmer 10 to 15 minutes. Stir onion mix, chicken and coconut milk in wok. Cook over medium heat until done.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
Wok-shaped Indian cooking dish — balti curries, kadai paneer