Coconut Ginger Chicken & Vegetables – delicious and flavorful.
One of the cuisines I enjoy the most is Thai. Unfortunately since I’ve moved here to Calgary I haven’t been to a Thai restaurant, but I really miss the strong and bold flavors. Here in Calgary there are a lot of Vietnamese restaurants, and the funny thing is I’ve never been to a Vietnamese restaurant until I came to Calgary.
I don’t think I’ve ever attempted to make Thai food before and I don’t even know if this dish would qualify as Thai but I’ve seen similar Thai dishes. I think the coconut ginger chicken has all the right elements, it has coconut milk, ginger, the right spices and as I said it certainly tastes Thai to me.
This recipe may scare you at first because it looks like it has a lot of ingredients, but it’s really not that difficult. I have all these spices because I love to try out different dishes from different cultures but I know that buying spices can get quite expensive. However, you don’t have to buy all these spices at once. What I did is every time I’d go grocery shopping I’d buy another bottle of a spice, so this way you don’t feel the cost as much. You can also buy these spices in bulk which would be a lot cheaper. Before you know it your cupboards will be full of spices.
This coconut ginger chicken dish did not dissapoint. It was so delicious and so flavorful. I’d definitely be making this again.
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Coconut Ginger Chicken & Vegetables
Ingredients
- 4 cloves garlic minced
- 2 inch cube of ginger minced
- 1 small onion chopped
- 1 tablespoon olive oil
- 2 tablespoon butter
- 3 chicken breasts cut into 1 1/2 inch cubes
- 1 can coconut milk
- 1 cup chicken broth
- 1 can baby corn
- 1 can green beans
- 1 tablespoon cornstarch
Spice blend
- 1/2 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoon ground turmeric
- 1 teaspoon salt
Instructions
- Combine ingredients from the spice blend together and set aside.
- In a stew pot heat the olive oil and melt the butter. Add the garlic, ginger and onion and stir well. Cook for a minute or so then add all the spices from the spice blend.
- Add chicken breast pieces and cook chicken on all sides until it’s no longer pink.
- Add the can of coconut milk and the chicken broth to the pot, it should be enough to cover the chicken. Add more chicken broth if needed.
- Drain the corn cobs and green beans. Cut the corn cobs in half or thirds. Add beans and corn to the pot and stir. Whisk the cornstarch with a little bit of the broth from the pot and add to the chicken. You can add other vegetables of your choice.
- Cover the pot and cook for another 20 to 30 minutes, until chicken is cooked thoroughly.
Not crazy about the combination of the very pale vegetables; the chicken was very good. I would have liked it better with say, carrots to give it more color and broccoli which would be added close to the end to not over cook it. That would give the dish more color. It also needs something to give it more texture, something with a bit of crunch, perhaps a topping. Flavor was good but a little too spicy. I did not have a cube of ginger so I added 3 level tablespoons of ginger ground a high-powered blender. That was a bit too much. And the amount of black pepper was also to much for me. It also took 2 tablespoons of cornstarch to give the sauce some body.
I will make the recipe again, making the above changes.
delicious, added a couple eggs
Just made this for my family last night and it was a HUGE hit! So simple to make and yet SO delicious! Thank yo Jo!
Just Googled this recipe tonight and made it for dinner. YUM!!! So tasty and so easy to make. Thanks Jo!
My pleasure! 🙂
I’m always looking for Thai recipes, this is awesome! (I live in Calgary also, and there is a serious lack of good Thai here)
Give this a try, also if you like Thai food give this crockpot Thai chicken a try. So good!
This is my kind of chicken dish… thanks for sharing!
xo
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