COCONUT CHICKEN

CHICKEN

2 large chicken breasts
1/4 cup flour
1 teaspoon salt
1/2 teaspoon EACH ground ginger, garlic powder, coriander, turmeric, pepper

TO COOK

2 Tablespoons butter
2 Tablespoons olive oil
2 green onions, chopped white and green parts separated
2 teaspoons freshly grated ginger or 3/4 teaspoon ground
4 garlic cloves minced or 1 teaspoon ground

COCONUT SAUCE

13.5 oz. can coconut milk
2 teaspoons cornstarch
1/4 cup Asian sweet chili sauce (like Mae Ploy)
3 - 4 Tablespoons honey
1/4 cup lime juice
1 Tablespoon reduced sodium soy sauce
1 Tablespoon Asian chili sauce more or less to taste
1 teaspoon dried basil

GARNISH (optional)

Sliced fresno or jalapeno peppers
Chopped cilantro
Sliced green onions

 

1.    Whisk the coconut sauce ingredients together, set aside.

2.    Slice the chicken breasts in the half through the equator to create 4 fillets.  Cover with plastic wrap and pound to an even thickness.  Pat dry.

3.    Whisk the flour and all chicken seasonings together in a shallow dish.  Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.

4.    Melt the 2 Tablespoons butter in 2 Tablespoons olive oil in a large skillet over medium-high heat.  Once hot, add chicken and cook for 4-5 minutes (depending on thickness) until golden and cooked through.  Transfer chicken to a plate, don’t wipe out skillet.

5.    Reduce heat to medium and add a drizzle of olive oil if needed.  Add white parts of green onions and cook one minute.  Add garlic and ginger and cook 30 seconds.

6.    Reduce heat to low and stir in the sauce, scraping up any brown bits on the bottom of the pan.  Bring to a simmer until sauce is thickened, 1-2 minutes.  Carefully taste (don’t burn your tongue!) and adjust to taste, adding additional honey for sweeter or lime juice for tangier.

7.    Add chicken and warm through.  Garnish with cilantro and/or basil and green onions.  Serve over rice.

THAI COCONUT SHRIMP CURRY

SHRIMP:

1 pound shrimp, peeled and deveined
1 teaspoon low sodium soy sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon white pepper

 
COCONUT CURRY:

1 Tablespoon vegetable oil
1 Tablespoon unsalted butter
1 bell pepper, sliced
4 garlic cloves, grated
1 Tablespoon freshly grated ginger
1 shallot, finely chopped
1/2 cup chicken or vegetable broth
3 Tablespoons mild red curry paste
2 teaspoons brown sugar
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon white pepper
2 Tablespoons low sodium soy sauce
1 Tablespoon fish sauce
1 can (14 oz.) coconut milk, full fat
Juice from 1/2 lime
1 teaspoon sriracha, optional
Handful of torn Thai basil
Toppings: scallions, cilantro, fried onions, chili pepper

1.    Get all the prep done before you start cooking.  Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

2.    Grate the ginger and garlic cloves.  Finely chop the shallot and slice the bell pepper.

3.    Heat oil and butter in a large skillet over high.  Place shrimp in a single layer.  Sear, 1 minutes per side.  Remove from skillet.

4.    In the same skillet, add bell pepper.  Sauté for 5 minutes, or until it starts to soften.  Add garlic, ginger and shallot.  Cook until soft and fragrant, about 2 minutes.  Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the bottom of the skillet with a wooden spoon.

5.    Stir in red curry paste.  Add brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce.  Cook for 1 minute, stir frequently.  Pour in coconut milk and bring to a boil.  Simmer for 5 minutes or until the sauce starts to thicken.

6.    Add lime juice, sriracha and Thai basil.  Stir to combine.  Toss in shrimp, simmer for no longer than 1 minute.  Top with cilantro leaves, fried onions and chili pepper.  Serve with a crunchy cucumber salad and steamed rice.