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![\"Malaysian](\"https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/04\/IMG_7654.jpg?resize=300%2C200\" "\\"Malaysian")
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- 4 – 5 skinless, boneless, chicken thighs, quartered or cubed<\/li>\n
- 2 cups of fresh stir fry vegetables<\/li>\n
- 1\/2 cup of coconut milk<\/li>\n
- 1\/4 cup of evaporated milk<\/li>\n
- 1 stalk of lemongrass cut lengthwise into 2 inch chunks<\/li>\n
- 2 tbsp of fresh ginger, minced<\/li>\n
- 2 – 3 garlic cloves, minced<\/li>\n
- 1\/2 of small onion, chopped<\/li>\n
- 1 tsp of curry powder (or to taste)<\/li>\n
- 2 tbsp of sweet chili sauce<\/li>\n
- 1 tbs of olive or sunflower oil<\/li>\n<\/ul>\n
Ingredients for coconut seasoning<\/strong><\/p>\n
- \n
- 1\/2 cup of unsweetened coconut<\/li>\n
- 1 tsp of turmeric powder<\/li>\n
- 1 tsp of ginger powder<\/li>\n
- 1\/2 tsp of garlic powder<\/li>\n
- salt and pepper to taste<\/li>\n<\/ul>\n
1. Prepare coconut seasonings by dry frying all of the spices until lightly browned. Set aside.
\n2. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"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 … Continue reading