Coconut Chicken and Vegetables (Thai curry)

The name of this dish is a little deceiving.  While it is made with coconut milk, there is no discernable coconut flavor to the sauce.  It is, however, delicious!  The colors are amazing and the flavor is mild and supports the vegetables and chicken without overpowering them.  Definitely a keeper in the recipe rotation.  I omitted the ginger (totally by accident!) listed in the original recipe and didn't miss it so I am reprinting it the way I made it from this site:  http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker/

Coconut Vegetables and Chicken

• 4 cloves garlic, minced
• 1 small onion, finely diced
• 3 Tbsp. olive oil
• 2.5 lbs boneless, skinless chicken breasts, cubed
• 2 cans coconut milk, not shaken
• 2 Tbsp. cornstarch
• 1 can of baby corn, liquid drained
• 1 cup snow peas
• 1/2 cup carrots sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 6 green onions, sliced  
• 4 cups of cooked rice to serve the chicken and vegetables over                                                                 

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon salt                                                                                                                                        
•   In a small bowl add the pepper, cumin, coriander, turmeric, and salt and stir together.  Set aside.  In a large skillet or wok saute the onions and garlic for about 3-4 minutes until translucent.  Add the spice mix and cook for another minute.  Add the cubed chicken and stir to coat with the spices and onions and garlic.  Cook over medium heat for about 5 minutes to begin cooking the chicken.   Next open the coconut milk cans and with a spoon remove the cream on the top and place it into a small bowl.  Add the liquid milk left in the cans to the chicken and stir it in.  Add the carrots and baby corn to the chicken, cover the wok or skillet with a lid and simmer on medium low heat for about 10 minutes.  Add the cornstarch to the coconut cream and whisk it really well to combine and set it aside.  After the 10 minutes add the peppers, and yellow squash to the pan.  Stir in the coconut cream with cornstarch and recover the pan.  Let it simmer another 5-10 minutes until the peppers and squash are just barely tender.  Garnish with the sliced green onions just before serving.