Spent the morning assembling a batch of mochi cakes (some topped with lemon curd and some topped with Nutella) for my friend’s bridal shower and found myself yet again with more than half a can of coconut milk. And of course I used the creamy bits for the mochi cake. So I have some leftover watery goop and a few ingredients in my fridge and freezer to assemble in what I call:
THE COCONUT MILK CHALLENGE
Let’s see what I can doctor up with the following ingredients:
- 1 cup coconut milk
- 1 piece of ginger
- 1 jar of garlic paste
- 3 oz tofu
- 1 orange bell pepper
- Frozen french green beans
- Frozen spinach
- 2 serrano peppers
- Coconut oil
- Chili powder, cumin, coriander, frozen basil (brilliant invention), salt
- And some brown basmati already simmering on the stove
I also have tamarind but somehow that doesn’t feel right. Same goes for the tub of hummus.
Step 1-?: Cut a hole in the box. Ok, not really. Just cut the ginger, slice the serranos, saute with the garlic in coconut oil. Pour the coconut milk, add the spices, add the tofu and veggies, simmer for a little while, voila? Let’s give it a shot.
Damn, that’s good.
Yum. And it looks so pretty! How come my curries never turn out looking like this? That orange bell pepper really does do the trick!