Coconut Chicken

This is a fast dinner dish which transports you to warmer climates - which is sorely needed, Sweden in November isn't much fun weather-wise. This dish is sort of thai-ish, but with typically Swedish shortcuts like sambal oelek which is a very popular paste here, made from hot chili and oil - I always keep it in my fridge and use it when I don't feel like chopping fresh chili. 

I like to use yellow peppers to give the whole dish a rather sunny vibe! I served this with homemade pappardelle, which came out terrible - I'm not blaming the sauce though, that was lovely. The pasta was watery and slimey - I blame the recipe, which was one I hadn't tried before. (And obviously, never will again.) You can serve this with rice or any sort of noodles or pasta - I'll go for rice noodles next time, since I love their chewiness. 

And the recipe does make a lot of sauce - it's somewhere in between pasta and ramen, but with coconut milk rather than broth. Add more, add less - play with it. 

Coconut Chicken
(printable recipe)
serves 2

2 chicken breasts (unless huge, in which case one will do)
1 small yellow onion
1 yellow (or red) bell pepper
freshly grated ginger
2 carrots, coarsely grated
400 ml coconut milk
1 tsp sambal oelek
1/2-1 tsp fish sauce
1 tsp japanese soy sauce
olive oil

Cut the chicken into smaller pieces. Dice the onion, cut the pepper into strips, grate the ginger and the carrots. Fry the chicken in some olive oil, and when it's browned slightly, add the onions, peppers, ginger and carrots. Fry for a few minutes, then add the coconut milk and season with sambal oelek, fish sauce and japanese soy sauce. 

Serve over fresh pasta or other noodles - I think rice noodles would be great here.