• 21st May
    2012
  • 21

This meal was completely inspired by coconut milk.  This is also my first post that includes a savory food.  Hey, I love my sweets, but I do try to eat a balanced diet.  

Coconut Curry Tofu and Broccoli with Rice

Ingredients -

1/2 a block of tofu

1 head of broccoli

Thai curry paste

Coconut milk

Vegetable oil

Water

Salt (optional)

Directions -

1) Heat up vegetable oil in a pan.

2) Stir fry the tofu and broccoli.

3) Add water, cover and simmer for a bit until the broccoli turns a bright green.

4) Add a few tablespoons of thai curry paste, depending on preference.

5) Add about 1/2 can of coconut milk and water as needed.  If you want a saucier curry, add more coconut milk and water, if you don’t use less.  Add salt for flavor if so desired.    

6) Serve with rice.  

Coconut Milk Rice Pudding

Makes about 2 servings

Ingredients - 

1/2 can of coconut milk

Sugar (or natural sweetener)

Approximately 3/4 cups of rice

1/2 tsp vanilla

Crushed cashews 

Candied tamarind chunks

Directions - 

1) Heat the coconut milk in a heavy saucepan over medium heat until it comes to simmer. Add about 2 tbsp sugar (or natural sweetener).  You can adjust this to your preference.  

2) Add cooked rice and simmer until it thickens.  Be careful not to let it become too dry, you can add more coconut milk or another non-dairy milk to thin it out.  

3) Remove from heat.  Stir in vanilla.

4) Serve in a single serving dish, top with crushed cashews and candied tamarind chunks.  Other variations include cinnamon, fruit, etc. 

P.S. This is the beginning of savory foods appearing on my blog.

P.P.S. I am still without Canon 5D, so these were shot with my camera phone under tungsten lights.  Ghetto…  I’ve adjusted the photos so that the food looks more like it did in real life.