Who doesn’t dream of a tropical island, a fruity beverage, and total relaxation? But with our busy lives, often these dreams are put on hold. Here are a few recipes that will transport you to that little island—if only for a while.
Curried Coconut Chicken
For this recipe you’ll need:
2 TB cooking oil (Canola or Vegetable)
2-4 chicken breasts (depending on how many you’re feeding), cut into 1-inch chunks
Salt and pepper for seasoning
1 can light coconut milk
½ cup chunky peanut butter
1 TB red curry paste
1 tsp. grated ginger
2 TB brown sugar
½ cup chicken stock
Juice of 1 lime
1 ½ cups frozen green beans
1 cup mixed bell peppers, frozen
To make this recipe:
Heat the oil in a large sauté pan. Add the diced chicken breast. Season it with salt and pepper and brown on both sides.
While the chicken is browning, mix together the coconut milk, peanut butter, curry paste, ginger, brown sugar, and chicken stock, in a large bowl. Whisk together to break up the peanut butter and curry paste. Add the juice of one lime and stir.
When the chicken has browned, add the green beans and peppers. Stir, and then add the coconut milk mixture to the chicken. Stir and simmer until bubbly and thickened.
Serve with or over Coconut Rice (see below)
Coconut rice:
For this recipe you’ll need:
¾ cup light coconut milk
1 cup chicken stock
Juice of half a lime
2 cups instant rice.
A handful of toasted coconut
To make this recipe:
In a medium-sized pot sprayed with cooking spray, bring the coconut milk, chicken stock, and limejuice to a boil. Add instant rice. Stir and cover for at least 5 minutes. When the liquid has evaporated, top the rice with shredded coconut and stir.
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