Cooking with coconut milk
is divine. Its silky consistency
caresses meat and veggies, elevating their taste to the exotic. It also absorbs spices and herbs beautifully
and marries with these flavours.
Many cuisines enjoy using
coconut milk: Thai, Indian and Caribbean for
example. It’s no wonder because it’s
delicious.
This recipe is Indian
inspired. Many people have the notion
that Indian food is about pungent curries.
Not so! There are many subtle and
fragrant dishes in this particular cuisine that would surprise you and that you
will love.
Start with this one as it
is very subtle. I used beef but you can
easily substitute with chicken if you prefer. After we filmed the how to video, I added some
cayenne pepper so you won’t hear/see me adding it in the dish. Half a teaspoon
as listed below will add some zip. Feel
free to add more cayenne to amp it up to your liking! Also, in addition to the 1/2 salt listed for marinating your beef, add extra salt at the end as this is a personal preference.
So go forth and be adventurous and if you already are, just make it cause it tastes good!
Here’s what you’ll need:
About a pound of inside sirloin
1 can coconut milk
1 medium onion
1 medium red pepper
1 T canola or vegetable oil
1 T canola or vegetable oil
1/2 T worcestershire sauce (not shown)
1 T curry powder
½ t granulated garlic
1 T curry powder
½ t granulated garlic
1/4 t ginger
1/4 t black pepper
½ t cayenne pepper or more (not shown)
½ t salt for marinating beef
(add more at the end to your taste liking)
(add more at the end to your taste liking)
Cilantro for garnish
Unsalted cashews (not shown)
Watch the how to video below!
Complex layers of flavour...
Creamy cocunut with a little zip,
Earthy veggies,
Meaty beef,
Crunchy buttery cashews and
Some fragrant fresh cilantro to round it all out!
It's all good...
P.S. : Our friend Paul's mom is still with us! What a resilient woman you are, Clara!
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