For Adam's birthday he wanted Indian food, so this was on the menu. Always taste your jalapeno before adding it all, some can be very mild, and others can be pure fire. I just used half of one in this time.
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.
For Adam's birthday he wanted Indian food, so this was on the menu. Always taste your jalapeno before adding it all, some can be very mild, and others can be pure fire. I just used half of one in this time. 
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. 
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