Thai is one of my favorites. Since moving to Calgary, I haven't been to a Thai restaurant, but I miss the intense flavors.
– 4 cloves garlic– 2 inch cube of ginger– 1 small onion– 1 tablespoon olive oil– 2 tablespoon butter– 3 chicken breast– 1 can coconut milk– 1 cup chicken broth– 1 can baby corn– 1 can green bean– 1 tablespoon cornstarch– 1/2 teaspoon ground pepper– 1 teaspoon ground cumin– 1 teaspoon ground coriander– 1 1/2 teaspoon ground turmeric– 1 teaspoon salt
Ingredient
Mix spice blend ingredients and keep aside. Warm olive oil and butter in a stew pot.
1
Add garlic, ginger, and onion and mix. Add all spice mix spices after cooking for a minute.
2
Chicken breast pieces should be cooked on all sides until no longer pink. The chicken should be covered by the coconut milk and chicken broth in the pot.
3
Increase chicken broth if needed. Drain green beans and corn cobs. Cut corn cobs in half or thirds. Stir beans and corn into the pot.
4
Mix cornstarch with a little pot liquid and add to chicken. You can add different veggies.
5
Cook the chicken for a further twenty to thirty minutes with the lid on the pot, until it is completely cooked through.
6
Rosemary Lemon Chicken with Potatoes and Mushrooms