Posts Tagged 'coconut milk'


I try to eat at least a couple servings of vegetables every day, and usually I have no problem doing that.  Saturday, however, I realized as I got into bed that the mushrooms in this soup were the only vegetable I had all day.  Oops.

I guess that’s what happens when your first meal of the day is French toast at 11 am, after a leisurely run.

…and then you decide to make chocolate chip cookies with toasted coconut in the middle of the afternoon.

We had laksa for dinner, which I hadn’t had in years.  It’s a delicious Malaysian curry and coconut milk soup that’s incredibly flavorful (and rich! If you use full-fat coconut milk, which you really should).  I adapted three different recipes and made the curry paste from scratch (not as time-consuming as it sounds).  It may not be vegetable-packed, but it is pretty tasty.

I kicked off Sunday with a 10 mile run and came home to find Mike and Ellie watching the England-Italy match.  Technically Ellie wasn’t really watching…

We were both really disappointed England lost.

I wrapped up the week with 46 miles of running (the streak lives on!) and we had a LOT of  vegetables for dinner (quinoa bowls with dragon sauce!).

Another great weekend in the books.


Coconut Curry-Marinated Chicken

Yes, chicken. For the first time on this blog in over a year. I didn’t eat it, but I wanted to surprise Mike on Valentines Day and chicken was definitely a surprise. (Vegetarians…don’t abandon me yet, this marinade would be FANTASTIC with tofu!)

Only good things in the marinade: coconut milk, curry powder, turmeric, garlic, fish sauce (vegetarian fish sauce is obviously a great choice if you’re making this for tofu), and cilantro. Perfection.

I would like to take a moment now to show you once again why I live in California. I know this is obnoxious. This is a picture from my run on Saturday morning, when we were in San Luis Obispo.

And here’s another:

The giant downside here is that I planned to run 16 miles but Mike had to come pick me up after just over 8 because my stupid IT band was not cooperating. Only 8.5 weeks til Boston… I’m starting to get a little nervous. But I’m also starting to be WAY more militant about doing my exercises and stretches and icing every single day.

We went back to our old house (it’s actually 9 apartments) for a double birthday party this weekend and it was fantastic.

Clearly they had all the essentials, and I definitely ate more than my fair share of chips. It’s a good thing I never buy chips.

Happy Birthday Darryl!

My friend made a blueberry-topped cheesecake, and left one candle in it for good luck (I’d never heard that tradition before).

Okay so back to the chicken. I bought a package of 3 leg-thigh pieces. I’m not sure how much it weighed, but this was plenty of marinade. I would think it would be enough for 4 bone-in breasts as well, and it’s definitely easy to multiply if you’re making more.

I started it on the grill pan and finished it in a 425 degree oven until it was 165 degrees F (about 35 minutes). If you have a real barbecue it would be GREAT grilled, but this worked well too and Mike LOVED it. He said it had great flavors that reminded him of Thailand. Exactly what I was going for! I served it with Papaya Salad and Thai-Style fried rice made with onions and tomatoes.

Of course it all had to be served with sweet chili sauce!

(adapted from allrecipes)

3/4 cup coconut milk
2 tablespoons fish sauce (or vegetarian fish sauce if you’re cooking tofu…soy sauce might be OK too)
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
2-3 lbs chicken pieces

Mix the coconut milk, fish sauce, garlic, cilantro, turmeric, and curry powder together well, the pour over chicken and turn to coat. Marinate covered in the refrigerator for 2-8 hours.

Preheat a grill or grill pan (if using a grill pan, also preheat the oven to 425 F). Cook the chicken for about 5 minutes on each side, then transfer to an oven (or keep on the grill) until the internal temperature reaches 165 F. Serve with sweet chili sauce.

Caribbean Coffee Ice Cream

This is vegan ice cream that will completely change your opinion of vegan ice cream. Or at least, it did for me.

For years I thought the “cream” part of ice cream had to be heavy whipping cream or else it just wasn’t worth eating (okay, I did go through a lowfat, low-sugar ice cream phase in college, but it was short because honestly, that stuff is crap.) The secret to this rich, creamy, indulgent yet dairy free ice cream? Coconut milk. Combine that with some strong, freshly brewed coffee and a few tablespoons of rum, and you have a pretty irresistible little dessert.

Is it really Caribbean? I don’t know, but with coconut and rum in it, that seemed like a fitting adjective, and it definitely made me wish I could take a vacation in the islands. Although it was best the day it was made –the coffee flavor kind of drowned out the rum by day 2 — it’s so good, you probably won’t have to worry about it sitting in your freezer for long!

I know there’s a lot of debate about coconut milk and whether it’s healthy because it’s loaded with saturated fat. I’m going to go ahead and play the moderation card on this one, like I do on pretty much all desserts. As long as you’re not drinking a can of full-fat coconut milk every day, I think you’ll be fine.

Arrowroot powder, I’ve read, can help keep vegan ice cream from developing large ice crystals (which are never a good thing). I found some in the bulk spice section of my local natural foods store. I’m sure it’s easy to find online as well.

1 14-ounce can coconut milk
1/2 cup strong, freshly brewed coffee, cooled to room temperature
1/2 cup granulated sugar
2 tbsp dark rum
2 tbsp arrowroot powder
pinch salt

Shake the can of coconut milk well, then open and pour into a large bowl. Mix in the sugar, coffee, rum, arrowroot, and salt, and mix thoroughly.

Pour into an ice cream maker and freeze according to manufacturer’s instructions.

Store in a sealed container in the freezer, with plastic wrap pressed onto the ice cream surface.

Curried Butternut Soup

I happened to stumble across this recipe at the perfect time. I had a partially-used can of coconut milk in the fridge, and a forlorn butternut squash that had been sitting on the counter for over a week waiting for inspiration to strike. That, on top of the cold and rainy weather outside (which always makes me crave soups like this) sent me straight to the kitchen to get this soup on the stove.

The recipe called for chicken broth, so I decided to make my own vegetable broth to stand in for it. When it came time to strain the broth I realized the soup would probably benefit from having the onions and carrots pureed right along with the squash, so I just added the rest of the ingredients to my pot of broth, stuck the immersion blender in, and went to town.

I love the warmth of the cumin and curry, and while the pistachios provide a nice color contrast, I think their flavor and crunch really make this soup spectacular!

(adapted from Mango & Tomato)

3 cups water
1″ piece of ginger, quartered
1 onion, peeled and quartered
1 carrot, cut into 1″ pieces
1 tsp cumin seeds
1 small butternut squash (or 1/2 a large squash), seeds removed
1 cup coconut milk
1 1/2 tsp salt
1 1/2 tsp curry powder
1/2 tsp cayenne (optional)
cilantro and chopped pistachios, for garnish

Preheat the oven to 400 and grease a small roasting pan.
Combine the water, ginger, onion, and carrot in a large saucepan and bring to a simmer. Simmer, partially covered, for 45 minutes to an hour.
Meanwhile, place the squash cut side down on the roasting pan and bake for about an hour, or until very tender. Scrape the flesh out and add to the simmering vegetable broth.
Stir in the coconut milk, cumin seeds, salt, curry powder, and cayenne and puree well with an immersion blender. Taste and adjust seasonings, then serve garnished with cilantro and chopped pistachios.


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