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!

Erik and I couldn’t figure out what exact “nationality” this food was, or what we should call it, so it doesn’t really have a name - or a good description. It is somewhere between Arabic and Thai It’s a really nice dish, especially if you enjoy coconut milk. I served the chicken with sauce over a bed of couscous, which I highly recommend!

Equipment you’ll need:

• Small sauce pan
• Large skillet

Ingredients:

• 1 cup couscous
• 4 chicken breast halves
• 2 t. cumin
• 2 t. cayenne pepper
• 2 t. turmeric
• 2 t. coriander
• 1 t. basil
• salt and pepper
• olive oil
• 1 onion, chopped
• 2 jalapeños, chopped
• 2 cloves garlic
• 2 T. freshly grated ginger
• 1 can whole tomatoes, chopped
• 1 can coconut milk

Instructions:

Cook the couscous according to directions. I like to add about 1/4 cup of coconut milk to the couscous just to give it a slight sweetness. It is optional though.

Take out your large skillet, put a little olive oil in the bottom and turn on medium. Mix up the spices and salt and pepper. Spread over each side of the chicken breast and when each is coated with the spices, place in the hot skillet. Once you put the chicken down, just let it sit, don’t move it around this will help it develop a nice crust. Cook the chicken on each side about 7-10 minutes or until cooked through. Once it is done, remove from the pan and set aside.

If there is no more olive oil in the pan, add some more. If you still have some left, great. At this time, you want to drop in your onions, jalapeños, garlic and ginger. Cook for about 5 minutes or until onions become nice and soft. Next, add in the tomatoes and cook for another 5 minutes. Make sure to scrape the bottom of the pan! So much flavor there! Now it’s time to add the coconut milk. Cook until heated through. To serve, make a big mound of couscous, add a chicken breast and top with the coconut milk sauce.