Ingredients for stir fry

• 4 – 5 skinless, boneless, chicken thighs, quartered or cubed
• 2 cups of fresh stir fry vegetables
• 1/2 cup of coconut milk
• 1/4 cup of evaporated milk
• 1 stalk of lemongrass cut lengthwise into 2 inch chunks
• 2 tbsp of fresh ginger, minced
• 2 – 3 garlic cloves, minced
• 1/2 of small onion, chopped
• 1 tsp of curry powder (or to taste)
• 2 tbsp of sweet chili sauce
• 1 tbs of olive or sunflower oil

Ingredients for coconut seasoning

• 1/2 cup of unsweetened coconut
• 1 tsp of turmeric powder
• 1 tsp of ginger powder
• 1/2 tsp of garlic powder
• salt and pepper to taste

1. Prepare coconut seasonings by dry frying all of the spices until lightly browned. Set aside.
2. Heat oil in a medium stainless steel saucepan or wok. Saute onion, garlic, ginger and lemongrass for about 2 minutes. Add curry powder and fry additional minute or so. Then add chili sauce and coconut milk. Combine and let simmer for 2 – 3 minutes. Add chicken, mix and let simmer for about 10 – 15 minutes (the time depends on the size of your chicken pieces – larger pieces need more time to cook through). Add the evaporated milk. Stir. Add vegetables, combine and cook for another 5 – 10 minutes until veggies are cooked but still firm. Add prepared coconut seasoning. Carefully combine. Add salt if needed. Serve over rice.