1/2 cup light coconut milk
1/4 c. chicken broth (or water)
1 tsp. ground ginger
1 tbs minced cilantro
1 box take-out rice
1. Place coconut milk, broth, ginger, and cilantro in a medium sized saucepan over medium-high heat. Heat until simmering. Add rice and stir well. Continue stirring until rice is hot. Simple as that.
1/2 cup peanut butter
1/2 cup soy sauce
1/2 cup lime juice
1 tbs. agave syrup
1 tbs. curry powder
2 cloves garlic, minced
1 tsp. red curry paste
1 tsp. vindaloo spice (optional. Can be found at Penzey’s Spices)
6 boneless, skinless chicken breasts, cut into strips
1. In a large bowl, combine all ingredients except chicken breasts. Using an immersion blender, blend until mixture is smooth and thick. Add chicken, cover, and marinate for at least 3 hours or overnight.
2. Preheat grill (between 450° and 600° is usually good); grill chicken (with or without skewers) for 6 minutes on each side or until no longer pink and juices run clear.
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