Coconut Chicken w/ mint and cilantro

Coconut Chicken w/ mint and cilantro

This dish has a nice blend of flavors.  The main thing being the coconut milk, but the addition of the mint and cilantro adds something extra.  It's a very simple dish to make.  I adapted it from a Mark Bittman recipe.  This is the second time I've made this dish, and I like it much better after tweaking it.  

4 boneless, skinless chicken thighs, cut into chunks

2 cans of coconut milk

4 inches of fresh ginger, minced 

2 heaping tbsp minced garlic

1 bunch green onion, chopped

1 bunch of enoki dake, cut in half

1 1/2 tbsp fish sauce (nam pla)

dash of salt and pepper

equal amounts of fresh mint and cilantro, chopped for garnish

1. In a large pot or wok, add coconut milk, ginger, garlic, and chicken.  Cook on med. to med. high to bring to a boil.

2. Turn to low until chicken is almost done.

3. Add green onions and enoki dake and cook on med. heat for about 5 min. 

4. Add fish sauce, salt and pepper and cook for a few more minutes to get the flavors blended together.

5. Serve over white rice (I used Japanese rice but anything you like will do) 

6. Garnish generously with chopped mint and cilantro.