{"id":38512,"date":"2013-03-15T00:46:52","date_gmt":"2013-03-15T04:46:52","guid":{"rendered":"http:\/\/www.nibbledish.com\/people\/kimmallari\/recipes\/spicy-chicken-in-ginger-infused-coconut-cream"},"modified":"2022-12-26T02:03:43","modified_gmt":"2022-12-26T02:03:43","slug":"spicy-chicken-in-ginger-infused-coconut-cream-recipe","status":"publish","type":"post","link":"https:\/\/food2please.com\/spicy-chicken-in-ginger-infused-coconut-cream-recipe\/","title":{"rendered":"Spicy Chicken in Ginger Infused Coconut Cream"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/food2please.com\/files\/2013\/03\/afb4b4cdf8f4efab90a587d2de7c08b3.jpg\" alt=\"\"  nopin=\"nopin\" \/><br \/>\n<div id=\"pressrelease-link-38512\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38512, 'Click For Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38512\">Click For Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-38512\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>boneless skinless chicken thigh fillets, cut into big pieces<\/li>\n<li>canola oil<\/li>\n<li>butter<\/li>\n<li>minced garlic<\/li>\n<li>roughly chopped onion<\/li>\n<li>ginger slices<\/li>\n<li>canned coconut milk<\/li>\n<li>potato chunks<\/li>\n<li>frozen spinach<\/li>\n<li>red pepper flakes<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Heat up the wok and then add the canola oil. When the wok smokes, the heat is just perfect.<\/li>\n<li>Melt a knob of butter and start sauteeing the garlic, onion and ginger.<\/li>\n<li>Add the chicken chunks and season with ground black pepper and fish sauce.<\/li>\n<li>When the chicken are cooked, add the coconut milk, chicken bouillon cube and potato chunks.<\/li>\n<li>Let simmer until potatoes are tender. When the potatoes are done, add the spinach and sprinkle a few pinches of red pepper flakes.<\/li>\n<li>Adjust seasonings and heat to taste. Simmer for a few more minutes. Serve with rice.<\/li>\n<\/ol>\n<p> <\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38512"}],"collection":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/comments?post=38512"}],"version-history":[{"count":1,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38512\/revisions"}],"predecessor-version":[{"id":38915,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38512\/revisions\/38915"}],"wp:attachment":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/media?parent=38512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/categories?post=38512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/tags?post=38512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}