My husband, Scott, is trying to branch out his taste buds so every once in a while I will give him a choice of a couple different ideas for dinner and let him pick one. It’s funny, if you love to cook like me, you can come up with a recipe or read a recipe and kinda figure out how it will look and taste. I just figured every one could. Well I guess that’s not true. If I give him a recipe to look at to decide for dinner, he will say that he can’t read it and tell what it would taste like. So I told him, since he wants to branch out his taste buds, pick ingredients he normally wouldn’t find appealing or that might not be his favorites. I kind of help by not giving him recipes or ideas of flavors I know he will absolutely not like.
The other night, I gave him four different recipes I wanted to try and tweak. A couple of them I knew for sure he would pick but the other two not so much. Well he surprised me a picked the one with coconut. He’s not a big coconut fan but he thought it sounded good. I didn’t go heavily on the spices because he is not fond of real exotic flavors such as bold curries and Indian spices. It came out very flavorful and not overpowering. He liked it very much.
When considering what to make for dinner, try to incorporate other flavors into your meal especially if you have kids. The earlier you introduce flavors you generally don’t have, the better their palettes will be. My granddaughter, Bridgette, tries everything. She’s only 17 months old but has a pretty good palette and at that age, you definitely know if she doesn’t like it and it isn’t because she has heard from others that it’s bad or ewww don’t eat that. Give it a try.
Here’s how I made it….
2 boneless skinless chicken breasts halved lengthwise (make 2 thinner breasts)
2T olive oil
Flour for dredging
1 onion chopped
1 bell pepper chopped
3 cloves garlic minced
1t red pepper flakes
3 medium tomatoes chopped
1 can coconut milk (shake first)
12 shrimp cut into quarters
2 scallions sliced
1/4c cilantro chopped
1 lime juiced
Salt and pepper
Heat oil in a large skillet with a lid over medium heat. Season the flour with salt and pepper as well as the chicken. Dredge the chicken in the flour shaking off the excess. When the oil is hot, add the chicken and brown on both sides. Remove. Add the onion, bell pepper, salt and pepper and cook until soft, 4 – 6 minutes. Add the garlic and pepper flakes and cook about a minute. Add the tomatoes, milk and the chicken back to the pan and bring to a simmer. Cover and cook until the tomatoes soften about 5 minutes. Add the green onions, cilantro and lime and stir to combine. Taste for seasoning. Cook until the shrimp are cooked through, 2 – 3 minutes.
I cook up some jasmine rice to go with it. To serve, put down a scoop of rice and top with the chicken and shrimp. Top with a little chopped cilantro.