Thai Chicken {My Take}

The other week I was looking to change things up around here a little bit and googled a recipe for chicken and coconut milk. I changed it up a little based on what I had on hand. My family went nuts over it. Here's what I came up with:

Saute some onions in a large pan.

Once they're soft, add the chicken (that you salt and peppered before you added to the pan). 

I know I have too much meat in the pan. All the master chefs who read this will start sweating and want to reach through the screen to remove some, but that's the fun of being a home cook. You can do it wrong if you need to. And today, I needed to. So squish as much meat in the pan as you want. 

While it's cooking grate up some fresh ginger and mince up some garlic. (Kitchen Tip: Freeze your ginger and you'll be able to grate it with ease. Otherwise it will be stringy...).   I just eyeball it, but I measured it and it ended up being a scant tablespoon.  

I love the smell of ginger. Heck, I love the taste of it too. It's the whole reason I eat sushi.... I mean california rolls. They aren't really sushi, right? Anyway, I love the smell of ginger so much that while I was making this meal I wondered if there was perfume that smells like it so I could buy it. That's how much I love the aroma. 

Moving on... 

For the garlic I just threw in the rest of a head I had in the produce bowl. 

Right before flipping the chicken, spread the garlic and ginger on it. 

Let the chicken cook all the way through then add a can of coconut milk. 

Bring that to a simmer - which takes a matter of minutes. 

Grab a handful of basil and a handful of cilantro. 

Chop them up fine and throw them on top the mixture in the pan. Stir and take off the heat. 

You can freeze the extra sauce to use on another meal. I tried making a double batch once to freeze some, but it all got eaten. This is one meal that the more you make the more they eat.