Delicious Coconut Ginger Chicken & Vegetable Recipe 

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


Mix spice blend ingredients and keep aside. Warm olive oil and butter in a stew pot.   


Add garlic, ginger, and onion and mix. Add all spice mix spices after cooking for a minute.  


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.   


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.   


Mix cornstarch with a little pot liquid and add to chicken. You can add different veggies.  


Cook the chicken for a further twenty to thirty minutes with the lid on the pot, until it is completely cooked through.  


Rosemary Lemon Chicken with Potatoes and Mushrooms 

Also See