Step 1

In a small bowl, combine the ingredients for your curry powder mixture. Set aside.

Step 2

In a large pot set over medium heat, heat oil. Add shallot, garlic and ginger, and the curry power mixture. Stir to fry until everything is combined well.

Step 3

Add sliced chicken and mix in with spices. Allow this to cook for 1 minute.

Step 4

Pour in chicken stock, followed by bell peppers, snap peas, potatoes and bay leaves. Stir into broth. Cover and boil for 3 minutes.

Step 5

Stir in coconut milk. Bring this to a boil and then reduce to a rolling simmer. Simmer for 30 minutes until the sauce has reduced by half and is thick.

Step 6

Toss in green onions and mix. Serve with rice and enjoy!