Hi Everyone, 

My name is Matthew Meskin. I am from Palos Verdes, California. I am a 4th year International Business Major and Real Estate and Development minor at UCSD. I recently returned from Florence, Italy where I studied abroad for the fall quarter. I was fortunate to be able to travel throughout Italy and to Barcelona, Switzerland, Salzberg, Copenhagen, and Germany. I took some interesting classes like Marketing in Italy, Business in Italy, the History of Italian Food, Italian, and The History of Florence. After graduting I plan on working for my Dad's transportation company!

I do not know about South Asia or food in South Asia so I am excited to learn about it in Professor Fortier's class!

Ingredients: 

• 1 1/2 pounds boneless skinless chicken breasts or thighs (or a mix!)

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 tablespoons coconut oil

• 1 red bell pepper thinly sliced

• 1 leek thinly sliced

• 2 cloves garlic minced

• 1/2 teaspoon grated fresh ginger

• 2 tablespoons red curry paste

• 1 can full-fat coconut milk (14 ounces) (do not use light or the sauce won't thicken properly)

• 3 tablespoons torn fresh cilantro

• Prepared brown rice or sourdough for serving

Instructions:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.

• In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.

• Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.

• Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.