2 chicken breasts
1 tbsp paprika
2 garlic cloves, minced
1 inch piece ginger, peeled and minced
1/2 tsp red pepper flakes
1 cup coconut milk
2 tbsp peanut butter
2 tbsp tomato paste
1 tbsp brown sugar
1. Preheat oven 425F/215C.
2. Season chicken with salt, pepper, and paprika. Heat tsp oil in an oven proof pan and brown both sides of chicken. You want color but it doesn’t need to be cooked through. Set chicken to the side.
3. Add garlic, ginger, and red pepper flakes to the pan and cook until fragrant.
4. Add coconut milk and be sure to scrap up the bits that are stuck to the pan.
5. Add peanut butter, tomato paste, and sugar and whisk until smooth.
6. Add chicken back and bake in oven for 40 minutes.
7. Serve with rice and stir fried veggies.
I will be honest David and I were not looking forward to this meal. We are not big fans of cooked peanut butter. We had chicken sauté at a restaurant once and it was not good. However, this was delicious. The peanut butter worked well with the coconut milk.
2 chicken breasts
3 garlic cloves, minced
1 inch piece of ginger, peeled and minced
2 tsp sugar
2 tbsp soy sauce
1 tsp curry powder
salt and pepper
1. Mix all the ingredients together and marinade for at least 30 minutes.
2. Grill on both sides until fully cooked.
I cooked a sliced onion and a bag of green beans in the unclean pan with some water to loosen up the good bits. I also served it with some rice. Very simple recipe and very good.
3/4 cup white rice (soaked in water for 2 hours and rinsed well)
1 cup water or coconut milk
1/2 cup coconut cream (NOT creamed coconut, two different things)
1. Combine rinsed rice, water/coconut milk, coconut cream, and salt in a saucepan.
2. Boil for 10 minutes with a cover. All of the liquid should be gone. If not a few more minutes. Turn off and leave cover on for five minutes.
1/2 coconut cream
2 tbsp brown sugar
1 large mango, diced
1. Heat cream and sugar together until sugar is dissolved.
Serve the rice with the sauce and mango on top.
YUMMY!!! This was delicious! Not good for you in any way but it’s dessert. I served this after the Macau chicken. Which if you notice we did not have rice with that meal because we were having rice for dessert.