Thai Curry

Ingredients:

1/4 tsp. cayenne pepper

1 green onion (cut into medium pieces - only the green part)

1 finger size ginger root, peeled and chopped

1 Tbs. minced garlic

1 tsp. ground coriander

1/4 tsp. cumin

1/4 tsp. cinnamon

3 Tbs. oyster sauce

3/4 tsp. turmeric

1/4 tsp. white pepper

2 Tbs. brown sugar

1 Tbs. lemon juice

1 1/2 cups chicken broth

1 can coconut milk

3 Tbs. cornstarch

2 cups water
chicken thighs

carrots
potatoes, cubed

Directions:

Place all top ingredients except for coconut milk and cornstarch in a blender. Process well (approx. 2 min on high). Pour sauce into large frying pan along with two cups water. Cut raw chicken into chunks, add to frying pan (with sauce) and let boil until cooked with lid on. Once chicken is cooked, add carrot chunks, and 5-7 min. later add potato chunks. Once carrots are tender, add coconut milk mixed with cornstarch. Cook on medium heat until thickened. Serve over rice or with naan bread.