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Tag Archives: Coconut Milk

BEEF PANANG CURRY


 

Category: Thai Main Course
Preparation time: 60 min
Setting time: 30 min
Yield: 6
Difficulty: 1

Ingredients:
• 2 lbs. of beef, Brisket or Chuck
• 2 cup beef broth
• 2 cups water
• 2 cup of coconut milk
• 1 tsp. coriander leaves
• 2 stalks lemongrass
• ½ tsp. coriander seeds
• ½ tsp. galangal grated
• ½ tsp. garlic grated
• ½ tsp. cumin
• 1 tsp. red curry paste
• 5 tbsp. palm sugar (substitute white sugar)
• 4 tbsp. of red chili paste (Panang paste)
• 3 tbsp. of fish sauce
• ½ tsp. of salt
• 6 lime leaves, cut into julienne strips
• 3 red Thai chilies cut into strips

Preparation:
1. Add all the spices in the mortar & pestle and ground them to a thick homogeneous paste, reserve.
2. In a stove add the beef broth, water then season and simmer the Brisket for 1 hour, very gently, until the beef is reasonably tender.
3. Heat the coconut cream in a pot until it starts to break over medium heat and stir as it comes to temperature, as it can burn.
4. Once the coconut milk separates, add in the chili paste and the spices thick paste stir it to combine. Once the chili paste is hot and fragrant, add in the beef and the water and all remaining ingredients except for the lime leaves
5. Let the mixture simmer for a few minutes until the beef is cooked through and the sauce has reached a desired consistency (if it’s too thin, boil for a few minutes more).
6. Taste for seasoning and add more fish sauce or sugar if needed and then transfer to a bowl for serving.

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THAI COCONUT STICKY RICE WITH MANGO SORBET


Category: Thai Dessert
Preparation Time: 25 min
Cooking time: 35 min
Yield: 6
Difficulty: 1

Ingredients:
Thai Coconut Mango Ice Cream Sorbet
Ingredients:
• 3 cups of coconut milk
• 2 Mangos peeled and diced
• 1 cinnamon stick
• 1 vanilla pod, peeled
• 1/16 nutmeg
• ½ cup of sugar
• ¾ cup of water

Preparation
1. In a pot, combine the sugar and the water, and bring to a boil. Stir the solution until the sugar has dissolved and then turn off the heat.
2. Incorporate the dry ingredients and let the sugar water cool, and when at room temperature, mix about ¾ of the syrup with the coconut milk.
3. Blend the coconut syrup with the mango and process the mixture in your ice cream maker overnight.

Coconut Sticky rice Pudding
Ingredients
• 1/2 cup basmati rice (Jasmine rice)
• 1 (14 oz) can coconut milk
• 1/2 cup sugar
• 2 mangos, sliced

Preparation
Rice:
1. Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

Sauce:
1. In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
2. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

Presentation:
1. Arrange the cooked coconut rice in a bowl or plate with the mango slices with the sauce.
2. Prepare the sorbets forms with 2 tablespoons and serve on the side.