Coconut Chicken (Thai) - Cynthia Ericksen

Coconut Chicken (Thai)

 

6 servings rice

 

2 cans coconut milk

1 tbsp. red curry

5 small potatoes, peeled, cubed

1 1/2 lbs chicken thighs or breasts (boneless, cut up)

1 tbsp fresh ginger grated (I used powdered ginger and that works too)

1/2 tsp salt

1/2 tsp basil

1/6 cup fish sauce

1/4- 1/2 cup flour mixed with water

8 oz frozen peas

chopped cilantro

 

In large pot, bring milk to simmer. Mix curry paste with small amount of water to dissolve. Add curry and potatoes to pot.  Cook until nearly done (15 min). Add uncooked meat and remaining spinces and fish sauce. Cook 5-10 minutes until meat is done. Thicken by adding flour and water paste and peas. Cook for a few more minutes.  Serve over rice (sweet rice is best).  Sprinkle with cilantro.