Cooking Inside a Coconut

INGREDIENTS
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

To garnish:

Green onions

Chopped peanuts

Chopped cilantro

INSTRUCTIONS
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!