Chicken Cutlets with Red Curry Coconut Sauce and Brown Jasmine Rice with Mint, Cilantro and Green Onion

Good Evening all foodies...My name is Jennifer Boro, welcome to my blog. I love to cook and more importantly I LOVE to eat. I went to Culinary School years ago, I have worked in restaurants, worked for millionaires, run a small personal chef/catering business and out of all those, the one thing I enjoy the most is cooking for my husband Brian and my friends. I have a passion for cooking and entertaining..the perfect table setting, flowers, food and wine make for an absolute wonderful evening. I had a baby boy 7 months ago and have not been working outside the home. I have enjoyed every minute of being a stay at home mom and I know that my son and most of all my husband's belly are enjoying it as well. I cook just about every night and will use this blog to share with you...if there is a you out there...what I make. I don't follow recipes so it's OK if you don't follow mine; create, substitute and make them your own.

This is what we had tonight.

Chicken Cutlets with Red Curry Coconut Sauce

3-Chicken Breast cut in half to make cutlets
1 Can Coconut Milk
1 Tbsp Red Curry Paste
1 Tbsp Sweet Chili Sauce-found with the asian food in grocery store
Couple dashes Fish Sauce
salt and pepper to taste

Sear Chicken breast in oiled saute pan. Remove from pan and add the rest of the ingredients. Cook on medium for 10 minutes. Return chicken to the pan and cook for an additional 10 minutes.
Brown Jasmine Rice with Mint, Cilantro and Green Onion

1 Cup Brown Jasmine Rice-use white if you like white
1 Cup Water
1 Cup Chicken Broth
1 Tbsp Mint
1 Tbsp Cilantro
2 Green Onions- sliced

Add liquid and rice in pot, bring to a boil, reduce heat, cover and simmer for 35-40 minutes. When cooked, add mint, cilantro and green onion. Season to taste with salt and pepper.

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