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 soft. Add chicken and cook, 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.
