Don't want to mess with preservatives and fillers from prepared Thai sauces? Here is a way to avoid that!
Ingredients:
2 lbs
chicken breast
3 cloves
of garlic, minced
1 stalk
scallion, chopped
1 medium
onion, chopped
1 tsp
grated ginger
1 large
tomato, chopped
1 yellow
sweet (Holland) pepper, sliced
1 small
napa cabbage, chopped
1 tbsp
of curry powder
1 tsp of
tumeric
2 cups
coconut milk
1 tsp
oyster sauce
½ tsp
corn starch
1 tbsp
pepper jelly or mango chutney
1 small
chile pepper, crushed
2 tbsp
coconut oil
1/2 cup
water
Salt and
black pepper to taste
Directions:
Cut the
chicken into thin 1-inch slices. Season with salt and pepper. Chop the scallion,
garlic, ginger and onions and combine the same with the sliced chicken. Set
aside. Heat the coconut oil until hot. Lower the flame. Add the turmeric, curry
and crushed chile pepper. Stir together until fragrant. Take care not to burn
the mixture, or else the meal will taste burnt. Add the chicken, along with
the combined ingredients and stir into the curry mixture for 2 minutes. Add the
water. Cook for another 2-3 minutes. Add the coconut milk, oyster sauce, pepper
jelly/mango chutney. Cook for another 10-15 minutes. Then, add the sliced
Holland peppers, chopped tomato and the Napa cabbage. Turn heat down to low and
simmer for 3 minutes. Mix the cornstarch with some hot water to thicken the
sauce. Serve with steamed rice.
Enjoy!
Enjoy!
