The Ingredients

• 1 packet of Bangkok Curry whole spice blend
• 1 pound boneless, skinless chicken (either white or dark meat)
• 2 tablespoons vegetable oil
• 1 medium yellow onion
• 1 medium green pepper
• 1 medium yellow pepper
• 400 ml coconut milk – Lite coconut milk will also work
• 2 tablespoons fish sauce

• 2-3 scallions – for optional garnish
• chopped cilantro – for optional garnish.

The Cooking

Cut the chicken into 1 inch pieces. Chop the onion and peppers in to a 1 inch dice. With an electric grinder or mortar and pestle, grind the Bangkok Curry blend to a fine powder. Heat the oil in the pan, then bloom the ground spices for two minutes without burning. Add the chopped onions and peppers and cook 5-10 minutes over medium heat until softened. Add the chicken and saute, stirring frequently, for 5-10 minutes. When the chicken has cooked, add the coconut milk and fish sauce. Heat through and simmer for 5 minutes until the sauce has thickened slightly.

Serve over steamed jasmine rice or pad thai noodles with an optional garnish of shredded scallions or chopped cilantro.

Makes four servings. The leftovers, if there are any, are even better the second day. Seriously.