Thai Style Chicken With Coconut Milk

• 1 whole chicken deboned and chopped, see my deboning chicken video on my YouTube S
• 1 yellow onion large, sliced
• 2 sweet red peppers sliced lengthwise
• 3 tablespoons wok oil
• 2 tablespoons mustard seed
• 1 tablespoon turmeric
• 2 tablespoons curry
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 bottle beer
• 1 can baby corn
• 2 cans coconut milk
• 1 cup mushrooms sliced
• 1 teaspoon sriracha hot chili sauce more if you prefer it spicier

1. Pour the wok oil into a stock pot.
2. Once hot, but not burning, add the onions and peppers.
3. Cook until the onions are clear and soft.
4. Add the chopped chicken.
5. Add the mustard seed, turmeric, curry, thyme and salt.
6. Mix together and let the chicken brown with all of the seasonings.
7. The herbs will stick to the bottom of the dish.
8. In five minutes, move the chicken to one side and pour in the beer.
9. Scrape the seasonings into the beer from the bottom of the pot.
10. Simmer for ten minutes.
11. Make sure chicken is cooked through.
12. Then, add the baby corn, coconut milk, mushrooms and Srirachi Sauce.
13. Simmer for five minutes more.
14. Pour over Basmati rice and serve.

chicken, onion, sweet red peppers, wok oil, turmeric, curry, thyme, salt, baby corn, coconut milk, mushrooms

Taken from www.yummly.com/recipe/Thai-Style-Chicken-With-Coconut-Milk-1672168 (may not work)