Tag Archives: coconut milk

Indonesian Gado-Gado

Adapted from “The Barrio Vegetarian” Peace Corps Philippines. We were there 1989-1990 and we still make this, especially in the late fall when our CSA shares are bountiful.  Gado-gado is a dipping sauce served with a platter of vegetables, tofu and hard-boiled eggs.

GADO-GADO SAUCE
1 onion finely chopped
3 cloves of garlic, pressed
1 chili pepper minced
oil for sauteing
1/2 to one cup boiling water
1 c chunky peanut butter
1/2 teaspoon honey or sugar
1 lime, juiced – the original recipe calls for 3 kalamansi, a tiny green citrus fruit
1 teaspoon grated ginger
salt to taste
1/2 coconut milk (evaporated milk in the original)

SERVE WITH –
according to the original recipe:
bean sprouts
cucumber
shredded cabbage
green beans, blanched or raw
hard-boiled eggs, prepared in advance
tofu, cubed and sauted in advance
we add:
carrots
radishes
tomatoes
different colored sliced peppers
avocado
apple slices


Prepare vegetable platter ahead of time and sprinkle lemon or lime juice over the veggies.  Have the hard-boiled eggs peeled, leave them whole or cut them in half. Saute the tofu until browned.

Saute the onion and garlic in oil in a wok until soft, add peppers and cook a little more. Add the peanut butter to the pan and then gradually stir in the boiling water, whisking until smooth. Add all the other ingredients except coconut or evaporated milk and cook over low heat for another 10 minutes. Stir in the milk and simmer for a few more minutes. Pour into a serving dish and serve.

 

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Connor’s Chicken Masala

Lactose free. An RPI recipe, winter 2016.

Ingredients:

2 cans coconut milk
2 tbsp lemon juice
2 tsp cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground black pepper
1 tbsp fresh ginger
6 tsp salt
3-4 lb boneless chicken meat
1 large onion
2 cloves garlic
1 jalapeno pepper
2 tsp curry powder
2 tsp sugar
2 tsp paprika
1 large can diced tomatoes
4 tbsp butter

Marinade (Start this the day before):

In a large ziploc bag combine 1 can coconut milk, 3 tbsp lemon juice, 2 tsp cumin, 1 tsp ground cinnamon, 1 tsp cayenne pepper, 2 tsp ground black pepper, 1 tbsp fresh minced ginger, and 4 tsp salt. Chop up the chicken into bite sized pieces and add to the bag, mix well.

Close and refrigerate overnight.

Sauce (Start this around 1.5 hours before dinner):

Melt 1 tbsp butter in a large pot. Add onion, 2 garlic cloves, and chopped jalapeno. Cook briefly (1 minute) and add 2 tsp curry powder, 2 tsp salt, 2 tsp sugar, and 2 tsp paprika. Stir in chopped tomatoes and 1 can of coconut milk. While this is cooking (on low) stir occasionally and start grilling the chicken.

Notes on grilling the chicken:

Most recipes say to grill the chicken like a kebab before adding it to the sauce. I pan fry it in butter. This makes up for some of the creaminess that we lose from going lactose free, and butter has almost no lactose in it, so most people who are lactose intolerant should be fine.

The entire amount of chicken can most likely be cooked in 3 batches with a tablespoon of butter each. Take the chicken out of the marinade or drain it so it leaves behind excess liquid. Don’t just pour it in. Cook it on high – brown the chicken! Add each batch to the sauce when it is a little browned on both sides.

Once the chicken is done and in the sauce, simmer for about 20 minutes on low. Serve on white rice, optionally with mango chutney.

chicken-tikka-masala

Janet’s Sweet Potato and Coconut Soup

A Chemo Crew recipe, 2014 

1/2 lbs sweet potatoes (about 3 large), washed
1 T olive oil
1 onion, chopped
1 2″ piece fresh ginger, peeled and thinly sliced
1 T red curry paste
1 15 oz can unsweetened coconut milk
3 c vegetable broth
3 T lemon juice
1 t salt
1 T sesame oil
1/2 fresh cilantro

Preheat oven to 400°.  Bake the sweet potatoes on an oven rack for 50 minutes or until tender. Remove from oven to cool.

Heat the oil in a large saucepan over medium heat. Saute the onion and ginger until onion softens, about 5 minutes. Stir in the curry paste and cook one minute more. Add the coconut milk and broth and bring to a gentle boil. Reduce heat and simmer, partially covered for about 5 minutes.

Skin the potatoes and cut into 1″ chunks. Add to soup and simmer 5 minutes more. – don’t let it boil! Stir in the lemon juice and salt.

Ladle soup into 4 soup bowls and drizzle the sesame oil evenly over each. Garnish with cilantro and serve.

DSC02188

Rasta Pasta

Vegetarian Times page 310

Green Coconut Curry with Vegetables

Vegetarian Times page 251, plus Green Curry Paste page 481