Too much Food Network watching taught me to peel fresh ginger with the tip of a spoon, scraping it off...then to grate the ginger instead of mincing...gets the flavor released more, and is super easy!
Below is a picture of the chicken marinating in a zip lock baggie...makes clean up so much easier!
The only problem that I had with this recipe was with the coconut milk that I bought. I was trying out a new brand...see picture below for what not to buy! It was too watery. I usually use a brand called " A Taste of Thai" and it is thicker. It wasn't a huge problem, I just had to simmer it a bit longer to thicken it up, it didn't effect the taste any.