Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice

Ingredients

• 4 cups bok choy chopped
• 0.3 cup freshly cilantro leaves chopped for garnish
• 0.3 cup coconut or flaked
• 1 tablespoon ginger fresh minced
• 4 servings salt and ground pepper black
• 2 cups cooking jasmine rice quick
• 28 ounce coconut milk light canned
• 0.5 cup chicken broth reduced-sodium
• 1  bell pepper red seeded sliced
• 1 tablespoon curry paste red
• 0.5 cup sake (rice wine)
• 2 teaspoons sesame oil 
• 16 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• slow cooker

Directions

1. Watch how to make this recipe.
2. Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
3. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste.
4. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
5. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes.
6. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
7. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker.
8. Garnish with cilantro.