3-4 cloves garlic
2 teaspoons minced ginger
1 onion finely chopped
Oil
2-3 tablespoons mild to hot curry paste (dependant on your taste)
1.7lb. boneless chicken thighs
1 cup chicken stock
½ cup coconut milk
Salt and pepper to taste
Using a wok or cast iron fry pan on the gas burner ring…
Sauté the garlic, ginger and onion in the oil until the onion is translucent.
Add the curry paste and cook for another 2-3 minutes, stirring.
Add the chicken and cook on a low heat until it is sealed and golden in color. (Best done in two batches, adding more cooking oil as required, as too much chicken in the pan at one time steams the meat rather than browning it.)
Add the chicken stock and cook for another 2-3 minutes, then add the coconut milk and simmer for another 10 – 15 minutes.
Season to taste with salt and pepper, serve with rice.
David B. February 9th, 2010
Posted In: Meat Poultry & Fish
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