Coconut Rice

COCONUT RICE

Combine in sauce pan:
1 cup basmati rice
1 cup chicken broth
1 cup coconut milk

cover with lid, bring to a boil, reduce heat to low and let cook for 20-30 minutes, until rice is cooked.

In the meantime: spread 1 cup of shredded coconut on a cookie sheet and toast in a 400 degree oven until just turning golden brown.

Stir 3/4 cup toasted coconut into the rice, sprinkle remaining coconut on top of rice before serving.

Optional: add juice of 1 lime to the rice before cooking.

Thai Peanut Chicken Curry

THAI PEANUT CHICKEN CURRY

4 large boneless, skinless chicken breasts
cut into pieces, saute in 1 TBS canola oil until cooked

Combine in a medium mixing bowl, whisking until smooth:

1/2 cup chunky peanut butter
1 cup chicken broth
1 can coconut milk
2 TBS brown sugar
2 TBS corn starch
2 TBS red Thai curry paste
juice of 1 lime

pour into skillet with cooked chicken, cook, stirring occasionally, until sauce thickens. Serve over coconut rice