Practice your desert island survival cooking skills by cooking in a coconut!
4 large green or young coconuts
2 cups coconut milk
1 cup dried jasmine rice
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 small onion, finely diced
2 tablespoons curry spice blend
Salt and pepper, to taste
Preheat oven to 425 degrees.
Cut out top of coconuts using a heavy duty butcher's knife. Reserve coconut milk and bring to a boil.
Pour 1/4 cup rice into each coconut. Place one-fourth of the chopped onion, chicken, curry spice, salt and pepper into each coconut. Top coconuts with 1/2 cup boiling coconut milk and stir to combine. Wrap each coconut in a double layer of aluminum foil, and bake for 1 hour 40 minutes. Turn oven off, and allow coconuts to sit in oven for 20 minutes. Top with green onions, peanuts and cilantro. Enjoy!