Thai Coconut Chicken (With Homemade Coconut Milk) - cooking recipe

Ingredients

1 cup unsweetened coconut
1 1/2 cups water, boiling
1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, grated
2 teaspoons thai chili paste
1/2 teaspoon sugar
2 shallots (I used about 1/4 c green onion)
20 ounces boneless skinless chicken breasts

Preparation

For coconut milk:
Combine dried coconut and boiling water; let steep 5 minutes.
Puree in a blender or food processor.
Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.).