Tag: coconut milk

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Authentic Thai coconut soup with chicken “Tom Kha Gai”

authentic Thai coconut soup

This post is long overdue. I made this dish during the Thai cooking class I took in Koh Samui early last year. And after I decided to start posting on my blog again, I planned on sharing the recipe I got from my cooking instructor Julโ€ฆwhich I soon realized that had gone missing! I misplace a lot of things, but recipe isn’t one them. Long story short, it had been a frustrating couple of months but as you can see now, I found it in the end ๐Ÿ˜Š. Continue reading Authentic Thai coconut soup with chicken “Tom Kha Gai”

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Coconut miso chicken breasts with toasted sesame seeds

To be honest, I used to hate chicken breast. I just could not understand why anyone would ever eat that tasteless dry meat. I am a huge fan of fatty and flavorful cuts of meat like pork belly, rib eye and duck breast (with skin on of course), so the idea of having chicken breast as main protein in my meal seemed too boring. It was only last year when I started to care more about eating healthy that I decided to give a go with chicken breast. I had tried as many cooking techniques as I could find for months, but perfectly cooked juicy chicken breast I wanted seemed almost unachievable. Continue reading Coconut miso chicken breasts with toasted sesame seeds

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Coconut and Korean red chili paste “Gochujang” prawn curry

korean chili paste curry

I love pretty much any kind of hearty food. But if I had to choose one, I would definitely go for a pot of hot stew or curry. I often call it a “belly warming food” :-). Being Korean, I grew up with soup and stew, which are essential parts of Korean cuisine. But I think these kinds of food are just so comforting to anyone no matter where you are from. So today I decided to make hearty, comforting, quick and easy one pot curry (not much washing up!) mainly with South East Asian ingredients (I need to use leftover coconut milk from the dairy-free rice pudding I made for my previous post ;-)) and a little bit of Korean flavor. This dish is mildly spicy but if you want to add some serious heat you could use hot Thai chili. This curry sauce will also work well with chicken or white fish. Continue reading Coconut and Korean red chili paste “Gochujang” prawn curry

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Dairy-free coconut black rice pudding with almonds and raspberries

My inspiration for this recipe is an Indonesian black rice pudding, which was specially requested by a friend a few weeks ago. She’s always had a sweet tooth, so it was not a surprise that she fell madly in love with the rich sweet rice pudding while her recent stay in Bali. Since I am also a fan of the dish myself I decided to give it a go, but with a little bit of twist. Continue reading Dairy-free coconut black rice pudding with almonds and raspberries