Sunday, October 18, 2009

Coconut milk... new uses!

I've been in the mood for a lot of Thai and Indian food lately, but didn't want to go through the mess of making a big curry for Friday night's dinner.

I adapted this recipe for coconut rice from the New York Times, using jasmine rice instead of barley, and red pepper and cucumber for the vegetables. I also mixed in a tablespoon of gochuchang (Korean pepper paste).

Yum! Will definitely be making this again. So far, the rice is holding up really well as leftovers. Seems like a good brown-bag-lunch recipe.

Dreaming? of having my wok on hand! This would have been much easier in the wok

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