Recipe for Thai Style Chicken in Coconut Milk 
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Yield:
4 -6.
Ingredients:
Amount Ingredient
6 x chicken breast thighs*
2 x inches fresh gingerroot, peeled and finely minced
10 x cloves of garlic
1 med yellow onion, sliced
4 x Thai birdseye peppers, minced (to taste)
2 can coconut milk (DO NOT use the low-fat kind!!!!)
2 x carrots, peeled and sliced in diagonal slices
1 x cauliflower core, peeled and cut into 1/2-inch cubes
1/2 x cauliflower head, sliced about 1/2 inch thick (save the rest for another day)
2 x big handfuls of fresh green beans, cut into 1 1/2-inch pieces
1 sm zucchini, cut lengthwise into quarters then pieces 3/4 inch thick
1 tsp fish sauce
2 tsp tamarind powder base or tamarind puree
1 bn fresh flat-leaf parsley and fresh Vietnamese coriander or cilantro
1 stalk lemongrass, peeled and minced
2 x kaffir lime leaves
Instructions:
Instructions: (*With skin and bones, because they impart more flavor to the broth)

1. Have everything prepared in separate bowls. Heat a heavy large pot or Dutch oven until you can feel a lot of heat when your hand is about 1 inch away from the surface. Then put some peanut oil in it. (You can use any vegetable oil, but peanut oil does not burn as fast as most of the others. The ones labelled vegetble oil on the bottle burn the fastest, so it really best to use peanut oil.)

2. Remember that the chicken should have been trimmed of fat and washed, then dried carefully on a paper towel. Put the chicken into the hot oil (the stove should be set on high.) Brown the chicken on both sides, but it will not be cooked inside.

Take it out and put it on a plate and set aside.

3. Add the garlic and ginger to the hot oil and stir a couple of times. Add the onion, and hot peppers; reduce the stove to medium, and stir until the onion starts to look translucent.

4. Quickly add a cup of water if necessary to prevent burning; garlic and ginger burn easily.

5. Thoroughly shake a can of coconut milk and open it; add it to the pot.

6. Put the chicken back into the pot. Pour in the juices that are on the plate.

7. Add the carrots and cauliflower core pieces. Cook 8 minutes on medium. Add the green beans and cauliflower head slices; cook 5 minutes.

8. Take out a piece of chicken and pierce it with a fork to test for doneness (the juice should be clear, not pink). If pink, cook a few more minutes.

9. Add the zucchini and lemongrass; cook 5 minutes.

10. Chop a good handful each of parsley and cilantro; add to pot.

11. Thoroughly shake 2nd can of coconut milk and stir into pot. Taste and add salt, more black pepper if needed and remaining ingredients.

12. Put in serving dish and sprinkle the top with more chopped cilantro.

13. You can eat this with rice or boiled potatoes.

14. This is a dish that tastes better if you let it rest overnight and serve it the next day.

Serves 4-6.

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