Monday’s are always crazy around here, but I did manage a great dinner for tonight.
Coconut-Crusted Chicken with Cashew-Curry Sauce
Steamed Basmati Rice
Roasted Brussels Sprouts
The chicken recipe calls for unsweetened coconut flakes. Most grocery stores won’t carry this – you’ll need to find an Indian or Southeast Asian market. Don’t fret about buying a bag of the stuff -if you love coconut as much as I do, you’ll find all sorts of uses for it in baking, making fritters, etc. It adds great coconut flavor without the extra sugar of sweetened, flaked coconut.
If you want an idea of what to do with the leftover coconut milk, you could try a Pumpkin-Coconut pie. Use your favorite recipe, but replace the evaporated milk with coconut milk. Add about 3/4-1 cup of the dried coconut and for some extra zip, about 1/4 tsp of cardamon in addition to the other pumpkin pie spices. I hope you like it – it’s one of our favorites!
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