Heat the oil and butter together in a large pan and fry the chicken for a couple of minutes (until no longer pink but not quite cooked through).
Add the ginger and garlic and fry for a further two minutes or so.
Stir in the sweet chilli sauce, soy sauce, Thai paste and turmeric and cook for one more minute.
Throw in the mixed vegetables and then the coconut milk and cook until the chicken is done (around 15 minutes). Serve with noodles or rice. Enjoy!
The recipe for the roti is not mine. Please refer to Cook with Kushi for the directions on how to make it.