For the Mild Chicken Coconut Curry, in a pan with 2 tablespoons of canola oil, fry the chicken cut into small pieces until hot. When the meat is cooked, add a little flour to the pan (lightly dust the chicken) to give it a little color. Once the meat has gotten a bit of color, remove from the pan and set aside on a plate.
Add 2EL canola oil to the pan again, along with the sesame oil. Add the cut vegetables to the pan and cook over high heat while stirring several times.
When vegetables are al dente, add cooked chicken and fish sauce. Toss once and then add curry powder. Mix well in the pan and then add coconut milk. Bring to a boil briefly and then remove from heat and season with salt and pepper (and curry if desired) to taste. The Mild Chicken Coconut Curry is best served with basmati rice!
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