Red Curry Coconut Chicken & Coconut Ginger Couscous

Earlier this week I was thinking of how amazing it would be to plan a trip to the far eastern lands of India or Thailand. Recently, I read that the Taj Mahal will only be open for about 5 more years until it closes its doors to the public, due to its decaying structure.  And I must admit, that information made me move “visiting the foreign land” to the top of my bucket list. Because who doesn’t want to visit one of the magnificent Seven Wonders of the World?

So I ventured out to the grocery store to find delicious ingredients to create a Thai inspired meal. Since it is something that I have never done before, I stuck with something more basic and it was absolutely scrumptious.

One way to instantly make you feel like you are wandering through the floating markets in Thailand  is to bring out those ethnic spices to your kitchen, and trust me it will leave a delightfully foreign scent throughout your home.  For an added exotic feel I played a Thai playlist on Pandora as I prepared and ate my creation.

•Red Curry Coconut Chicken or Pork•

  • ¾ lb. boneless chicken or pork cut into ½ inch strips
  • 1 tablespoon red curry paste
  • 10 FL. OZ. lite coconut milk
  • 1 clove of garlic minced
  • 1 teaspoon freshly chopped ginger
  • 1 tablespoon brown sugar
  • 1 medium red bell pepper cut into thin strips
  • ¾ cup of snap (snow) peas
  • Salt to taste

In a small bowl whisk together the red curry paste, coconut milk, brown sugar. Simmer the combination in a large saucepan for 8-10 minutes on medium heat. Stir in the chicken or pork for 5-7 minutes, add the garlic and ginger, and the red peppers and snap peas. Cook until the chicken or pork is browned and cooked thoroughly.

Note: I used lite coconut milk because the regular can be too thick if you are not a regular coconut milk user.


•Coconut Ginger Couscous•

  • ½ cup of Couscous Grande
  • 4 FL. OZ. coconut milk (the rest of the can from the red curry chicken)
  • ¾ cup of water
  • 1 teaspoon powder ginger
  • 1 teaspoon fresh ginger
  • ½ teaspoon of fresh garlic-minced
  • Pinch of salt
  • Half of a medium red bell pepper

Bring the water and coconut milk to a boil in a medium saucepan; add the couscous a pinch of salt, the fresh ginger, and garlic. After the couscous beads have soaked in the liquid, stir the couscous and add the garlic powder and red bell peppers. Fluff these ingredients into the couscous with a fork, and make sure everything is combined.

I served the couscous and the Red Curry Coconut Chicken together.

Makes 4 small or 2 large servings.


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