| Coconut Chicken Stew – Food and Drink Magazine AUTUMN 2007 BY EMILY RICHARDS |
| 1 lb (500 g) boneless skinless chicken breasts or thighs ½ tsp (2 mL) ground cumin ½ tsp (2 mL) each Chinese 5-spice powder and Asian garlic chili paste 1 tbsp (15 mL) vegetable oil 4 cloves garlic, slivered 1 stalk lemon grass, bruised and cut into 1-inch (2.5-cm) pieces* 1 tbsp (15 mL) minced fresh ginger 1 cup (250 mL) coconut milk 3 cups (750 mL) baby spinach leaves 2 plum tomatoes, diced 2 tbsp (25 mL) fish or soy sauce Cooked basmati or Thai jasmine rice* Lime wedgesShredded coconut *If you don’t have lemongrass, just had some orange and/or lemon juice to the rice when cooking to get the citrus flavour. 1. Chop chicken into bite-size pieces and place in large bowl. Add cumin, Chinese 5-spice powder and chili paste and stir to coat chicken well. Let stand for 10 minutes. 2. Heat oil over medium heat in large nonstick skillet. Cook garlic, lemon grass and ginger for about 2 minutes or until light golden. 3. Add chicken and increase heat to medium-high and cook, stirring for about 5 minutes or until browned. Add coconut milk and bring to boil. Reduce heat and simmer for about 8 minutes or until chicken is no longer pink inside. Add spinach, tomatoes and fish sauce and cook, stirring for about 2 minutes or until spinach is wilted and tender. 4. Serve each bowl with basmati rice and lime wedge and some shredded coconut. Serves 4 |
Buen provecho...2022 
Oh, this sounds so great. I can hardly wait to make it. Yes, you read that correctly – I will actually cook sometime soon and not leave it up to my husband.
This was really tasty….I was thinking that I might have lightly toasted the coconut on the top next time. Maybe you could make it for his birthday! LOL