[Sca-cooks] Question about coconut milk...OP

[Sue Clemenger]

Dooooode! ;o) I'm looking forward to it! I may have to make it for my own,
personal Pennsic Pity Party....
It sounds very, very similar, I think, to the way I make peanut
curry--started doing it last Lent, when I was craving meat/gravy/etc.,
although I already liked the curries I'd had at a local Thai place over the
years.  My basic curry sauce is a can of coconut milk (unable to find a
local source for unsweetened coconut to make my own), a glomp of crunchy
peanut butter, a few Tblspoons of fish sauce, varying amounts of red curry
paste (depending on intended audience).  Good with shrimp or chicken.  Use
fresh cilantro and lime to finish, if I have it.  mmmmm.....
I had to make do with Vietnamese spring rolls (steamed shrimp, lettuce,
cilantro, bean sprouts and cold noodles, wrapped in rice paper and served
with a sweetish peanut-based sauce) today, and a dish of grilled lemon grass
beef with rice noodles...mmmmm.....
(My excuse was, it's just been too d at mned hot to cook, and besides, I was in
the neighborhood buying a skein of sock yarn and some yarn for a children's
knitting charity.....)
--Maire

----- Original Message -----
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, July 29, 2006 8:14 PM
Subject: Re: [Sca-cooks] Question about coconut milk...OP


> Sue Clemenger wrote:
> > Dunno about the "keeping" properties, Kiri, but it sure sounds yummy!
> > --Maire, definitely developing a fine case of Pennsic Envy.....
> It is, it is!!  The dipping sauce for it is made of coconut milk,
> crunchy peanut butter, red curry paste, white vinegar and fish oil.
> Last time I took it to Pennsic, folks dipped pita into the sauce that
> was left over after we finished the satay!  You can do the satay with
> either beef or chicken...this time I'm using beef.  I'll try to get the
> recipe into my computer so I can share it...maybe tomorrow!  It comes
> from Pojanee Vatanapan's /Thai Cookbook/.
>
> Kiri
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