Chef/owner Robin Maharaj,
Deadfish Cafe and Lounge
This dish has a great aroma. The combination of coconut milk and shredded coconut make it a winner – good for company!
Ingredients
Coconut Rice
3/4 cup jasmine rice, rinsed and drained
1 cup coconut milk
1 tsp sugar
1 tsp kosher salt
1 tsp crushed lime leaves
1 tsp coconut extract
1 Tbsp shredded coconut
1/4 cup water
Stir Fry
1 lb chicken tenderloin, diced
1 Tbsp olive oil
1 cup julienne sweet bell peppers
1/2 cup julienne carrots
1 cup celery sliced on the bias
1 cup sliced bok choy
1 cup sugar snap peas
1/2 cup julienne red onion
1/2 cup water chestnuts
1 1/2 cups whipping cream
1/2 cup coconut milk
1 tsp red curry paste
Method
Coconut Rice
1. Preheat oven to 350˚F
2. In a skillet over medium-high heat, sauté all ingredients for 2 mins.
3. Cover skillet with tight lid and transfer to oven. Bake for 35-40 mins.
Chicken Stir-Fry
1. In a large frying pan 0ver medium-high heat, sauté chicken in oil until almost cooked through, around 3-4 mins.
2. Add vegetables and continue to sauté until tender for 3 mins.
3. Add remaining ingredients and simmer until sauce is thickened and chicken is cooked through, around 4-5 mins.
4. Serve over coconut rice.
Yield 4 servings