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Place the creamed coconut in a bowl and stir in the water. When dissolved stir in the curry powder, chinese 5 spice and ginger. Add the chicken and allow to marinate for an hour. Heat the oil in a wok or pan. Add the garlic and cook for a minute. Remove the chicken from the marinade and cook in the wok/pan for 5 minutes, stirring. Reduce the heat, add the marinade and the soy sauce. Cook for 15-20 minutes. Season with salt and the coriander. Serve with boiled rice or home cooked egg fried rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
Wok-shaped Indian cooking dish — balti curries, kadai paneer