Made from Scratch Thai-Syle Curried Chicken

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!