We had this meal for dinner last night, and let me tell you… it was delicious! If you like thai food - you’d definately love this dish! I used this recipe as a starter - but I made a few adjustments.

Equipment you’ll need:

• Baking dish
• Small skillet
• Small saucepan

Ingredients:

• 1 red bell pepper, seeded and sliced
• 4 chicken breast halves
  
• Salt and ground black pepper
• 1 cup chicken stock
• 2 teaspoons red wine vinegar
  
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon red curry paste ( added a bit more.. because we like it spicy!)
• 1/4 cup flaked coconut
• 1 cup quick cooking jasmine rice
• 1 can coconut milk
• freshly chopped cilantro leaves, for garnish (optional)

Instructions:

Preheat oven to 350. In a medium size bowl, combine the bell pepper, salt and pepper, chicken stock, vinegar, sesame oil, ginger, curry paste, and 3 tablespoons of the coconut milk. Stir to combine. Arrange chicken in the bottom of a baking dish and pour the liquid over the chicken. Bake for approx. 30 min or until chicken is done.

For rice: Over low heat, toast the flaked coconut until it is light brown in the skillet. About 5-8 minutes. Keep a close eye on it, it can burn fast! To prepare rice, combine the rest of the coconut milk with a little water. Add the rice and bring to a boil. Once it is boiling, turn down heat, cover and let it simmer for about 20-30 minutes. When it is done, stir in the toasted coconut!

Spoon a good amount of rice onto your plate, top with a chicken breast! Enjoy!