Kitchen Culture: Thai-ish Gingered Green Curry Chicken

So, having a love for Thai cooking and a lack of coconut milk (a basis for most anything curry in Thai cooking) I made this kinda Thai, kinda Indian dish today, that ended up being basically phenomenal.

Disclaimer, for anyone who knows more about Thai cooking than me, don't attack me if this dish is in no way Thai. It's why I'm calling it Thai-ish. :)

Anyways, when it comes to measuring the ingredients...I don't...So, you use your kitchen instincts and your tastebuds to go about preparing this:

Peanut Oil

Garlic, sliced

Crystallized and/or fresh ginger

Water Chestnuts

Green Onion

Red Pepper

Carrots

some unidentified leafy greens (try bok choy)

Coconut Milk or regular milk (or even soy)

Fennel Seeds

For the sauce:

Green Curry Paste

Ground Lemon Grass

Fish Sauce (for taste)

In a bowl, mix the green curry paste, lemon grass, and fish sauce (be sparing with the fish, it's for that little extra flavor).

Cut up the chicken and veggies and put them off to the side.

Fun Time..

Put some oil into the wok, say 1-2 tbsp. And once it warms add in the ginger and garlic until lightly browned.

Then, add your curry sauce, and stir it around till it bubbles.

Add chicken and stir in well,

Add veggies and stir in well,

Now add some milk, yes..wait till this point to add the milk. Why? Not sure, but it worked well.

Sprinkle some fennel into the mix as you go.

Now, as the chicken will be green by this point, I can't say to cook until it's all golden brown. So again, you'll have to use your own judgement..but once the milk is in, I'd give about another 2-4 minutes...and...VIOLA!

Place your dishes with the bok choy/mystery greens and serve the chicken and veggies on top.

Okay, so it's not really Thai at all. But it's delicious, so give it a go, and get creative!