2-inchpiece gingerroughly chopped (or 2 heaping T ginger paste)
juice of 2 juicy limes
1tsea salt,use a larger flake--I use a kosher sea salt
1/2cupwater
2Tvegetable oil
1small onion,thinly sliced
2lbsbonelessskinless chicken (I use 1/2 thighs and 1/2 breasts), cut into bite sized pieces
corn from 2 large cobs
Basmati rice for serving
Instructions
Combine the first 12 ingredients in a blender and puree into a loose paste.
Heat a large skillet over high heat. Add the oil--when it shimmers, add the onions with a pinch of salt. Cook, stirring, until beginning to caramelize, about 10-12 minutes.
Add the chicken and stir fry it to lightly brown it.
Add the herb puree to the pan and reduce the heat to medium. Add the corn. Bring to a boil and then reduce the heat to simmer briskly for 5 minutes. Check the chicken--if it is cooked through, it is done. If not, simmer a few minutes longer and add a splash of water if it looks dry.