I love this relatively quick recipe and exotic taste! I made this with shrimp and chicken last night and the shrimp were delicious too.
Ingredients: 1 can coconut milk, 1 TBL oil, 1 tsp ginger, 2 cloves garlic, 1 tsp jalepeno pepper (can substitute red pepper flakes), 1/4 cup chicken broth (can use 1 boullion cube), 1 Cup frozen peas, 1 tsp salt, 2 TBL lime juice, 1tsp cumin
Heat in a pan: 1 TBL oil, 1 tsp ginger, 2 cloves garlic, 1 tsp jalepeno or red pepper flakes. After 1 minute add 1 cup (1/2 can) coconut milk and 1/4 cup chicken broth, 1 cup frozen peas, 1tsp salt, then turn off and wait.
In another small bowl: rest of coconut milk, 2 TBL lime juice, 1 tsp cumin, 1 tsp salt, 1 tsp jalepeno/pepper flakes.
Pour 1/3 sauce in bowl over chicken to marinate and save the rest as sauce to pour over the meal when finished.
Grill the chicken
While the chicken is grilling turn the pot back on and heat to a boil then at cous-cous, 1 TBL lime juice, cover and turn off heat. Let it stand for 5 minutes.
Serve chicken over cous-cous on a platter and let people pour the sauce on their individual if they want more flavor.
We just had this for dinner. It was very flavorful and delicious. Thanks Meg! Jake gave this recipe a 9.5/10 which is really good for him.
ReplyDeleteIt is spicy so if you like your food a little milder I would cut the red pepper flakes in half.
Thanks for sharing!!!