Tag: Coconut

How To Make the Creamy, Toasted Coconut Milk of Your Dreams

Let me start by saying, if you already make your own nut milks at home, you have to try this. I mean – walk to your kitchen, turn the oven dial, and get some coconut in there. You have to trust me here. I started making homemade toasted coconut milk a few months ago, and it has become one of my favorite things. It’s creamy, rich, nutty, and intense. I enjoy it immensely on its own, and as an ingredient in other preparations as well. It’s a real flavor punch. Imagine all the ways you can use it to make some of your favorite preparations even better. It’s great in chai, in morning oatmeal, baked oatmeal(!). You can use it in a wild range of sweet preparations, but it’s also good as a way to add a little je ne sais quoi, to broths, soups, and weeknight curries.

You can see how it comes together in a video of the process here, and you can find the recipe down below, as well as a few notes. Let me know if you make it, and if you do, please let me know how you’re using it!



A couple notes. If you want to totally geek out on this, play around with the toastiness of your coconut. If you toast coconut deeply, you’re going to have a different profile than a more lightly toasted coconut. I tend to ride the dark side of the spectrum, but it’s wild the difference between a milk made with lightly toasted versus dark. Both delicious, just different.

Toasted Coconut Milk

Toasted Coconut Milk

Also, like all pure coconut milk, it will separate. And it solidifies in the refrigerator. Use it as you would canned coconut milk, and expect it to behave similarly (i.e. you might need to warm it up a bit, and give it a good stir before using)…

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Shredded Pork Coconut Curry – Spoon Fork Bacon

We are so excited to share this super easy slow cooker recipe with you today! We love using our slow cooker when work is especially crazy. Every little bit of time saved is a really big help. When it’s cold outside (it’s been raining so much here in LA! It’s been nuts!) we crave hearty dishes. We love this Shredded Pork Coconut Curry because it’s super filling and makes great leftovers. We used the Smithfield Sweet & Smoky Marinated Fresh Pork Roast in this recipe because it’s conveniently pre-seasoned, yummy, and made from 100% fresh pork with no artificial ingredients. It really helps cut the time down on the prep for this recipe.

Smithfield is helping at-home cooks like us get out of our regular dinner rut and get creative in the kitchen with the Smithfield “Shake It Up” Contest. From now through April 26, visit Smithfield.com/ShakeItUp for more details, and to submit a photo of your original dish along with a brief description on how you shake up your go-to recipes with Smithfield Fresh Pork instead of beef or chicken.

You can also visit Smithfield.com and get some other quick and easy recipes that are perfect for weeknight dinners. Available in a wide variety of cuts and flavors, you can find Smithfield Marinated Fresh Pork products at local grocery stores including Walmart, Publix, Food Lion, ShopRite, Albertsons/Safeway, and Save A Lot. We hope you enjoy this one!

Shredded Pork Coconut Curry

Serves 5 to 7

1 Smithfield Sweet and Smoky Marinated Fresh Pork Roast, quartered
1/2 thinly sliced sweet onion, divided
4 thinly sliced garlic cloves, divided
2 tablespoons grated ginger, divided
3 cups unsalted chicken stock, divided
1 (5 ounce) can sliced bamboo shoots, drained
1 (5 ounce) can sliced water chestnuts, drained
10 each whole, canned baby corn, drained and cut into thirds crosswise
1/2 serrano pepper, seeded and diced
1 (15 ounce) can coconut milk, shaken
1 lime, juiced
salt and cracked black pepper to taste

steamed rice, for serving
crushed peanuts
thinly sliced serrano pepper
cilantro leaves


1. Place half of each the sliced onion, garlic and ginger into a 4 to 5 quart slow cooker.
2. Add quartered Smithfield Sweet and Smoky Marinated Fresh Pork Roast to slow cooker and pour 1 ½ cups chicken stock over pork roast. Season mixture with salt and pepper.
3. Cover slow cooker with lid and set to high. Cook pork roast for 4 hours.
4. Remove lid from slow cooker and transfer pork to a plate. Discard liquid mixture.
5. Add remaining onion, garlic and ginger to slow cooker and top with reserved pork.
6. Pour remaining stock over pork, followed by bamboo shoots, water chestnuts, baby corn, and diced serrano.
7. Place lid back over slow cooker and cook on high for an additional hour.
8. Uncover slow cooker and completely shred pork with two forks.
9. Stir coconut milk and lime juice into shredded pork mixture, season with salt and pepper and cover. Cook for 10 minutes to heat coconut milk, then adjust seasonings and stir.
10. To serve: Scoop steamed rice into each bowl and top with a ladle or two of curry. Finish each serving with a sprinkle of crushed peanuts, some sliced serrano and fresh cilantro leaves.

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Oatmeal, Coconut, Raisinet Cookies

Oatmeal, Coconut, Raisinet Cookies

This is in preparation for a small gathering tomorrow morning, I’m bringing these delectable and edible edibles. I have really wanted to try one of these videos. This one is a 500 image composite. I think it went rather well, aside from the camera not being still, and very harsh lighting. I slapped my Nikon 10.5 fish on my D80 and lit the kitchen with one SB-600. Was the juggling necessary, maybe not but it helped kill time because two out of three cookie sheets were rendered useless. I had to deal with only one sheet and bake the cookies in increments. I hope you enjoy the video and the obnoxious Irish Rock.

Here is the Recipe-
¾ cup flaked coconut
1 teaspoon baking soda
1 cup firmly packed brown sugar
1 teaspoon cinnamon
½ cup granulated sugar
½ teaspoon salt
1 cup butter
3 cups oats
2 eggs
2 teaspoons pure vanilla extract
8 oz Raisinets
1 ½ cups flower
More love

1. Preheat oven to 350 degrees
2. Lightly toast flaked coconut in a non stick pan. Set aside.
3. Cream together sugars, butter. Mix Well.
4. Add eggs and vanilla to sugar mixture and stir.
5. In a separate bowl mix all dry ingredients (except coconut). Slowly add dry ingredients to sugar mix. Do not over-mix. Add Raisinets plus toasted coconut to dough
6. Spoon out 1 ½-inch balls onto cookie sheets.
7. Bake 12-14 minutes or until golden brown.
8. Enjoy! (Makes about 3 dozen)

Lemon Coconut Petal Cake – A Cozy Kitchen

This coconut lemon petal cake has been on my to-make list for a looooong time. And since I’m super excited for spring–even though we’re not even out of February yet–I decided to make it and get a lil’ bit of a jump start on the season.

While this cake is a test in patience (yes, admittedly it takes some time), the topping is actually super easy to do. No real special skills needed. The thing you have to have is a small spoon OR better yet, a small offset spatula.

And of course, some food coloring gels.

Not going to lie, this cake is a bit of a labor of love. Between the lemon curd, cake layers and buttercream, there’s a good amount of things to make. I like to make lemon curd and frosting the day before so I can knock it out and just spend most of my time assembling and decorating. Dividing up the work really helps.

In other news, this weekend I’m prepping for Josh’s b-day. I usually throw him a party of some kind but this year he wanted to do something low-key. We’re headed to Santa Barbara to celebrate. His friends just opened a restaurant so we’re going to go eat some pizza, some Mexican food and walk around near the beach—it should be chill vibes.



Keywordcoconut cake, lemon cake, lemon curd, rum cake, spring cake

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

Serving Size: 8

Calories: 420kcal

Lemon Curd:

  • 3/4 cup lemon juice
  • 4 tablespoons unsalted butter
  • 1/2 cup white granulated sugar
  • 3 large egg yolks
  • 1/4 teaspoon salt

Coconut Cake Layers:

  • 1 cup milk
  • 6 large egg whites
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teapsoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 4 tablespoons neutral oil (vegetable oil or avocado oil)
  • 3 teaspoons coconut extract
  • 1 1/2 cups white granulated sugar


  • 1 1/2 cups unsalted butter
  • 6 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • Pinch of salt
  • 2 tablespoons white rum (optional)
  • Various food coloring gel

To Make the Lemon Curd

  • To a small saucepan, placed over medium heat, simmer the lemon juice until it reduces by half (to about 1/3 cup), about 3-5 minutes. Set aside to cool slightly.

  • *In the stainless steel bowl (note: you’ll use this bowl as a makeshift double-boiler later) of your stand-up mixer, add the softened butter and sugar and beat until light and fluffy, about 2 minutes. You can also use a glass or stainless steel bowl with an electric hand mixer. 

  • Add the egg yolks, beat the mixture together, until they’re well incorporated. Stir in the salt, and then in a few batches, add the lemon juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!

  • Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the heat, when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.

  • I ran the curd through a sieve into a chilled bowl a few times just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.

To Make the Coconut Cake Layers:

  • Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside. 

  • In a large measuring cup, measure out the milk and add the egg whites. Whisk together and set aside. To a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside. 

  • To the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, oil, coconut extract and sugar. Beat until fluffy, about 2 to 3 minutes. Next, rotating between the milk/egg white mixture and the dry ingredient, add, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined. 

  • Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool for about 5 to 10 minutes in the pan before inverting them onto cooling racks. 

To Make the Buttercream:

  • To the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium speed and beat for an additional 30 seconds.

  • Pour in the heavy cream and rum and beat on high for 2 minutes, until the buttercream is light and fluffy. 

To Assemble the Cake:

  • Place one cooled cake layer on a cake board. Transfer about 1 cup of white frosting to a piping tip. Create a barrier to the top of the first layer of cake. Pour about 1 cup of lemon curd to the center and using a spatula, spread it into one even layer. Place the second cake layer on top. Add a crumb coat of white frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes. 

  • Meanwhile, divide the remaining frosting into three different bowls. Then to two other small bowls, add about 2 tablespoons each (this is going to be the center colors). For the center, I made them burgundy (black and red food coloring gel, about 1 drop each) and the other bright yellow (1 drop of yellow). For the three different colors of mauve, I added about 1 drop of fuschia + 1 drop of black. I played with these adding a bit at a time, until I reached 3 different shades, going from darker to medium to light. 

  • Add the three different shades of mauve to different piping bags with #10 tips attached. To the top, starting with the outside, and starting with the darkest color, add one row of dots all the way around the top of the cake. Using a small offset spatula, press the dot down, making a swiping motion. Repeat with the same color. Next, move onto the medium color. And repeat with two rows. Next, move onto the lightest color, repeating with two rows. 

  • When you reach the center, you should have a small circle that’s empty. Transfer the burgundy and yellow color of frosting to two small piping bags, snipping off the tips. Make a ton of teeny dots of each of the color to the center, mimicking the center of a flower. Transfer to the fridge to chill for about 10 minutes before slicing. 

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15 Minute Miso Coconut Chicken Ramen Recipe · i am a food blog i am a food blog

Guess who’s back, back again? 15 minute ramen is back, call a friend! I’m back again with another 15 minute ramen – I’m on a 15 minute ramen roll and I don’t think I ever want to stop. I mean why would I want to when I get to eat miso coconut chicken ramen?

To be honest, I almost didn’t post this recipe. I was chatting with Mike about my obsession with quick and easy soup noodles and how I was worried that I was making too many. It felt kind of one-trick-pony-ish and I was worried that it was boring. His answer was something along the lines of: you know how we like The Killers? You know how we love Hot Fuss? And when Wonderful Wonderful came out we were like WTF? We wanted Hot Fuss 2.0 or even maybe a lower grade Battle Born. Instead, we got something new. Translation: you like something and you want more of it. Sometimes it’s great to experiment, but sometimes you really just want more of the same. So, I’m doing more of the same. I’m sure I’ll get bored soon enough, but until then, it’s going to be more “ramen-ish” recipes.

I say ramen-ish because ramen – at least the kind in Japan – is kind of specific. This is more of a loose interpretation of a chuka ramen, which is what Japanese people call Chinese style ramen. It’s got coconut milk for body, white miso for some serious umami, chicken, and mushrooms. It was inspired by this awesome miso coconut chicken that I made that time we were living in Tokyo. Miso and coconut are really an irresistible combination. Adding in mushrooms and chicken and I’m a gonner. Seriously so good.

15 Minute Miso Coconut Chicken Ramen Recipe | www.iamafoodblog.com

15 Minute Miso Coconut Chicken Ramen Recipe | www.iamafoodblog.com

15 Minute Miso Coconut Chicken Ramen Recipe | www.iamafoodblog.com

15 Minute Miso Coconut Chicken Ramen Recipe
serves 2

  • 2.5 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 2 tablespoons white miso paste
  • 1/2 onion, sliced
  • 1/2 inch piece ginger, thinly sliced
  • 2 cloves garlic, crushed
  • 2-4 chicken thighs
  • 1 cup mushrooms, sliced
  • 2 portions ramen noodles
  • greens of choice
  • sliced green onions, to finish

In the Instant Pot insert, add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken thighs, and mushrooms. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, thinly slice the green onions and wash your greens. Cook and drain your noodles and greens and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Taste the soup and adjust the seasoning with miso paste and salt if needed, then divide evenly between the two bowls.

Finish with the greens and green onions and enjoy!

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken thighs. Continue with the remaining steps.

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Thai Coconut Curry Chicken Noodle Soup Recipe · i am a food blog i am a food blog

Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.

The funny thing is, I really like making things from scratch. So why is it that when there’s a convenient alternative, I go for the alternative? Is it a metaphor for my life?! Do I always take the easy way out but profess to try do do difficult things? The thing is, I kinda think it’s true. I am not the greatest when I’m learning new things. I always complain and it’s a real pain for me (and everyone around me) when I’m trying to learn a new skill.

Speaking of skills, Mike and I have been doing a lot of logic puzzles lately. We got into them a couple of years ago and did them all the time but after a while we stopped. When we first started I was a whiney mess, complaining about how difficult they were. But after I got the hang of it, I came to love logic puzzles. There’s something very satisfying about them. Anyway, I guess in a round about way I’m saying, it’s good to do hard things and learn new things and basically live life instead of just coasting.

Not that I’m against coasting. I mean, this was one of those mindless recipes where you throw everything in a pot, set it and forget it. Sometimes it’s just what you need, I guess.

Anyway, we crushed this bowl: it was spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime bright and fresh. And while the egg ribbons and crunchy bits are completely optional, they add a lot of textural and taste contrast too. Maybe if you’re looking to do something new, give egg ribbons a try if you haven’t. They’re really simple but so satisfying. Should I put up a quick tutorial?

Hope you guys are having an awesome weekend so far 🙂

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

15 Minute Khao Soi: Thai Coconut Curry Chicken Noodle Soup Recipe
serves 2

  • 2 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 1-2 tablespoons red curry paste
  • 1/2 inch piece ginger, thinly sliced
  • 2 cloves garlic, crushed
  • 1 large chicken breast
  • 1 tablespoon fish sauce, or to taste
  • 1 tablespoon light brown sugar, or to taste
  • 2 portions egg or ramen noodles
  • sliced shallots
  • lime wedges
  • cilantro

Optional Toppings:

  • egg ribbons
  • crispy wonton strips

In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls.

Finish with lime and cilantro and enjoy!

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.

khao soi thai coconut curry noodle soup | i am a food blog

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Small Batch Coconut Mochi Cake Muffins · i am a food blog i am a food blog

It’s another Small Batch Sunday coming at you with these coconut mochi cake muffins! This guy makes just 6 lil coconut mochi muffins, perfect for the week or maybe even just a day or two?

Have you guys had mochi muffins? Or mochi cake? Sometimes it’s called butter mochi but since I didn’t use butter in these, I’m sticking with just mochi muffins. Mochi cake, if you haven’t had it, is a sweet and squishy cake made with mochiko flour instead of regular, making them gluten-free and squishy in texture. They’re usually baked in a pan and sliced into squares that are chewy and just the right amount of sweet.

These little mochi muffins in particular are squidgy and delightfully chewy on the inside while being crisp and addictively crunchy on the edges. Anyone who is in the know knows that the crust is the best part of any mochi cake so I went ahead and muffin-ized these to get maximum crunchy edges. I’m not the first person to do this, and I most definitely won’t be the last. Perhaps the most famous though, is SF’s Third Culture Bakery’s mochi muffins.

These guys are not brown-buttered and sesame seeded like their SF cousins. Instead, they’re just a simple mix of coconut oil, sugar, egg, milk, and mochiko flour. They happen to be one of Mike’s favorite desserts and the 6 count is just perfect for the two of us. If you don’t get around to eating them all right away and they get a little soft, try toasting them up for a few minutes – they get all warm and crisp again.

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins Recipe
makes 6 muffins

  • 2 1/4 teaspoons coconut oil, melted
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cups milk or coconut milk
  • 1/4 teaspoon coconut extract
  • 3/4 cup (120 grams) mochiko flour
  • 1/8 teaspoon salt

Heat the oven to 350°F.

Coat muffin tins with coconut oil and set aside.

Mix together the coconut oil and sugar until light and fluffy.

Whisk in the eggs and coconut extract and then the milk.

Add the mochiko flour and salt and whisk until smooth.

Pour into the tings. Bake for 40-45 minutes or until the edges and top turn golden brown.

Remove from the oven and let cool completely before enjoying.

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Coconut Baked Oatmeal | 101 Cookbooks

Baked oatmeal is one of my signature breakfast and brunch moves, for all the typical reasons. Make ahead, check. Adaptable, check. Many five year olds love it, and most forty year olds too. Check, check. There are versions of it in my last two books, and I’m constantly riffing on the general concept based on what is in season, and what I have on hand. This version is extra special – banana, coconut, vanilla, coconut milk, and some winter citrus, all baked into fragrant, golden-topped magic. 
Coconut Baked Oatmeal Recipe

The concept couldn’t be simpler. In fact, I suspect many of you have everything you need on hand right now. Butter your baking dish, layer of fruit, top with dry ingredients, finish with wet ingredients. Bake.


Coconut Baked Oatmeal Recipe

The secret wink I included in this version is a final drizzle of warm coconut milk accented with a splash of rose water. That said, you can absolutely play around with different flavors and variations – think citrus zests, or extract, or drizzles of infused oils. All in all baked oatmeal is nearly impossible to mess up.

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Easy Weeknight Coconut Curry Braised Chicken Legs Recipe · i am a food blog i am a food blog

Easy, braise-y, beautiful. I’m a sucker for punny plays on words and easy weeknight recipes, so when I saw a Bon Appetit article claiming “These Braisey Chicken Legs in Coconut Milk Are Almost Too Easy to Make,” I was sold. Of course it helped that the photo was gorgeous: deeply burnished chicken legs, golden brown coconut chips, and a coconutty red curry just begging for rice.

The theory behind the recipe was: no chopping, no browning, just one dish. And you know what? It delivered. The chicken was tender and perfectly cooked and the ease of mixing up store bought curry paste and coconut milk was dead simple. I did tweak a couple of minute things though.

Easy Weeknight Coconut Curry Braised Chicken Legs Recipe | www.iamafoodblog.com

First off, the recipe called for 1 cup of coconut milk. I don’t know about you, but I don’t have coconut milk hanging out in my fridge in a carton, conveniently waiting to be poured out into a 1 cup measure. Instead, I popped open a whole can of coconut milk, which is about 1 3/4 cups. I also upped the curry paste from 1 tablespoon to two, since I added so much more coconut milk. Pro tip: when mixing the curry paste into the coconut milk, just add a smallish bit of coconut milk to the roasting dish, then stir in the curry paste before adding in the rest of the coconut milk. It’s a lot easier stirring curry paste into a small amount of liquid as opposed to chasing your curry paste around the dish, trying to get it all evenly mixed in.

I also skipped out on the salt. The original recipe has you salt the chicken legs before turning them in the coconut milk but I felt like it wouldn’t be needed (curry paste has a tendency to be quite salty) and justified it to myself by saying that I could season at the end, if needed. It wasn’t, in my case, as the curry paste I chose was super flavorful.

Easy Weeknight Coconut Curry Braised Chicken Legs Recipe | www.iamafoodblog.com

Speaking of curry paste, I used Aroy-D Thai red curry paste – I love Aroy-D coconut milk so I figured their curry paste wouldn’t be a bad choice. It has a pretty simple ingredients list: chilis, garlic, lemongrass, shallots, salt, galangal, kafir lime, coriander, and cumin. Pretty much like what I would put into a curry paste if I wasn’t making a weeknight dinner.

Other than that, I stayed pretty true to the original recipe. Oh wait, I did slice up the ginger instead of peeling and smashing. I forwent the peeling, giving the ginger a good wash, and simply sliced it thinly to expose more of the ginger to the coconut curry. More ginger surface area equals more ginger flavor. And since we weren’t planning on eating the ginger, it was a no brainer to give it a good scrub instead of peeling.

Easy Weeknight Coconut Curry Braised Chicken Legs Recipe | www.iamafoodblog.com

After an hour of roasting in the oven, the coconut milk spilt and there were glorious slicks of red oil pooled on top of the slightly thickened coconut milk – the sign of a really good curry, if you’re asking Malaysians or Singaporeans or Thai or Indians. You want your coconut milk and spices to split into two: a flavorful infused oil and a rich, dense, coconut base. When your curry splits, its means that all of the excess water that was in the coconut milk has evaporated and concentrated, leaving all the good stuff.

All in all, this recipe is perfect for those nights when you get home from work and want to do nothing while dinner is cooking. Pop a couple of things into a roasting dish, then watch an episode on Netflix while you wait for dinner to be done. When the timer goes off, make a bowl to eat on the couch while you binge watch the rest of your night away. All your worries will fly away. All of them except spilling on yourself, that is.

Happy curry-ing!
xoxo, steph

PS – For those nights when you have a little more time, try this from scratch Malaysian curry chicken.
PPS – I feel like the toasted coconut chips are very optional. While they did add a bit of crunch, I didn’t think they were worth the extra 5 minutes at the grocery store to find. But if you’re into #aesthetics, you can find large coconut flakes in bulk at Whole Foods. Just pop them on your chicken during the last 5 minutes of roasting for them to brown and crisp up. Or, you know, you could buy those expensive coconut chips that are already toasted, you do you.

Easy Weeknight Coconut Curry Braised Chicken Legs Recipe | www.iamafoodblog.com

Easy Weeknight Coconut Curry Braised Chicken Legs Recipe
serves 2

  • 14 ounce can coconut milk
  • 2 tablespoons red curry paste
  • 1 stalk lemongrass, halved, outer leaves removed, lightly bruised
  • 1 inch piece ginger, peeled and sliced
  • 4 cloves garlic, peeled and smashed
  • 2 whole chicken legs or 2 thighs and 2 drumsticks
  • cilantro, cooked rice, and lime wedges to serve

minutely adapted from Bon Appetit

Move a rack to the top third of your oven and heat to 400°F.

In a 2 quart baking dish (or skillet), stir together a bit of the coconut milk and curry paste until smooth. Stir in the remaining coconut milk. Add the lemongrass, ginger, and garlic.

Coat the chicken in the coconut curry mix, nestle them together, skin side up, and bake, occasionally spooning curry on top of the legs, until the chicken is golden, tender, and cooked through, about 1 hour.

Remove from the oven and top with cilantro and enjoy with rice and lime.

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Coconut Pancake Recipe

Coconut Pancake Recipe

Hello weekend! Try this Coconut Pancake recipe we made with the food blog, A Cozy Kitchen!