Dinner

Meal for tomorrow or the next day. To serve with a Champagne.

ingredients
2 cups water
1 1/2 cups canned unsweetened coconut milk
2 teaspoons (packed) golden brown sugar
1 teaspoon salt
2 cups basmati rice (about 13 ounces), well rinsed, drained
1/2 cup sweetened flaked coconut, lightly toasted
preparation
Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.


ingredients
1 14-ounce can unsweetened coconut milk,* whisked to blend
1 1/4 teaspoons Thai curry paste*
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice
preparation
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saut
 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

*Available at Asian markets and some supermarkets nationwide.