I know, I know… I’ve been slacking not only on food blogging, but blogging in general. Sorry all. Maybe life will start calming down a bit more. Who knows? Sometimes when I am crazy busy I find myself blogging more. I think the reason I have not been blogging lately is because I was feeling burnt out. Hopefully that will change now that summer is starting to wind down.
I love any type of ethnic food that I have tried so far. Tonight called for a Thai type dish. This one sounding amazing so here it is! And it was delicious!
4 garlic cloves minced
2 inches of peeled and chopped ginger
1 small onion
2-3 tablespoons olive oil
2 1/2 pounds chicken, cubed
2 cans of coconut milk, not shaken
2 tablespoons corn starch
1 can baby corn cobs cut in half
1 1/2 cups frozen veggies, your choice!
1/2 teaspoon ground pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons turmeric
1 teaspoon salt
In a small bowl, mix the spices together and set aside. In a small food processor or blender, combine garlic, ginger and onion. Blend until it forms a paste. Heat the oil in a large pan. Once heated, add the paste and cook for a couple minutes. Then add the spice blend and mix well. Cook for an additional 2-3 minutes. Push this mixture to the side of the pan and add the chicken on the other side. Cook for a few minutes on all sides. Coat the chicken with the paste and spice mixture. Open the coconut milk and remove the cream from the top. Set aside for later. Pour the milk on top of the chicken and stir well. Add the baby corn cobs and cook on high for about 20 minutes.Whisk the corn starch and coconut cream together and then add to the chicken mixture. Add the frozen veggies and cook for an additional 30 minutes. Serve with your favorite rice and enjoy!