spicy chicken in ginger-infused coconut cream

Description

add to shopping list Ingredients

boneless skinless chicken thigh fillets, cut into big piecescanola oilbutterminced garlicroughly chopped onionginger slicescanned coconut milk (if you can get fresh, go with fresh)potato chunksfrozen spinach (again, if you can get fresh, go with fresh)red pepper flakes (fresh green chillies would be excellent)

Preparation

Heat up the wok and then add the canola oil. When the wok smokes, the
heat is just perfect. Melt a knob of butter and start sauteeing the
garlic, onion and ginger. Add the chicken chunks and season with ground
black pepper and fish sauce. When the chicken are cooked, add the
coconut milk, chicken bouillon cube and potato chunks. Let simmer until
potatoes are tender. When the potatoes are done, add the spinach and
sprinkle a few pinches of red pepper flakes. Adjust seasonings and heat
to taste. Simmer for a few more minutes. Serve with rice.

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Reviews

1/08/13

Debbie2 says:

I'm new to this site, and I think this recipe sounds fantastic but I'm not familiar enough with some of these ingredients to figure out proportions i.e. fish sauce. Is there some way I can get measurements for this recipe to serve 6-8?

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