

Jared and I have a love affair going on with the Food Network. We watch it all the time and its the first place I go to online when I need a new recipe. One of my favorite shows is Semi-Homemade with Sandra Lee. She makes good recipes easier by using some pre-made stuff from the store instead of making everything totally from scratch. She makes a lot of really good stuff, but both Jared and I think its a little weird that she always includes a cocktail recipe in her show. Maybe its because we don't drink alcohol at all, but she seems to drink a lot on set. So our nickname for her is Semi Half-Baked. Its a good thing that the cocktail segment is at the end of the show, because I'd really hate her to be a little tipsy while wielding a big knife :o)!
- 2 tablespoons canola oil

- 1 1/2 pounds chicken breast, cut in 1-inch pieces
- Salt and pepper
- 8 ounces frozen cut green beans, thawed (recommended: C&W)
- 8 ounces frozen pepper strips, thawed (recommended: C&W)
For sauce:
- 1 1/2 cups light coconut milk
- 1/2 cup low sodium chicken broth,
- 1 tablespoon red curry paste
- 1/3 cup chunky peanut butter
- 2 tablespoons brown sugar

- 2 tablespoons lime juice
, plus wedges for garnishing - Coconut Rice, recipe follows
- Cilantro sprigs for garnishing
Directions
Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.
Coconut Rice:3/4 cup light coconut milk (recommended: A Taste of Thai)
1 cup low-sodium chicken broth
1/2 lime, juiced
2 cups instant rice
1/4 cup shredded sweetened coconut, toasted
In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.
I did a couple of things differently, but it still turned out great. Instead of frozen green beans, I used a can of french cut green beans. Instead of red curry paste, I just used curry powder and I do wish that I would have pulled up the recipe earlier, because I didn't know I was supposed to put coconut milk in with the rice- I bet that would have been really yummy.
For those of you that only read my blog to see pics of little G, here are some from yesterday. His favorite treat is Daddy's smoothie that he gets daily from Emerald City Smoothies. Jared has to hide it until dinner is done or else I get really mad because then G will not eat his dinner.





