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The Honolulu Advertiser
Thai ginger chicken a quick simmer | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, April 26, 2006

TASTE
 Thai ginger chicken a quick simmer

 •  'Martha Stewart' of Japan

Associated Press

Thai Ginger Chicken, made with coconut milk, can be prepared in 30 minutes. You can use shrimp or beef instead of chicken in this recipe.

Real Simple via Associated Press

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This recipe for Thai chicken with ginger takes only about half an hour. If you're in the mood for something other than chicken, you can use shrimp or sirloin instead.

Coconut milk sometimes separates into a thick layer of coconut cream atop a watery liquid. So shake the can before opening it. If necessary, pour the contents into a bowl and break up any large chunks with a spoon.

THAI GINGER CHICKEN

  • 1 bunch fresh cilantro leaves, stems removed

  • 2-inch piece fresh ginger, peeled and thinly sliced

  • 3 tablespoons olive oil

  • 1 medium yellow onion, sliced

  • 1 small eggplant, quartered lengthwise and sliced 1/2-inch thick crosswise

  • 2 (13.5-ounce) cans unsweetened coconut milk

  • 1 pound boneless, skinless chicken breasts, 1/2-inch thick

    Place the cilantro, ginger and 1 tablespoon of the oil in a food processor and pulse until combined. Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk and bring to a simmer. Add the reserved cilantro mixture and chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Taste and add salt or shoyu, if desired. Serve over rice.

    Makes 4 servings.

  • Per serving: 240 calories, 5 g fat, 45 mg cholesterol, 470 mg sodium, 20 g carbohydrate, 16 g protein.

    Optional: Add 3 jalapeno peppers to the cilantro-ginger mixture for additional spice.
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