Tag Archives: coconut milk

Thai prawn curry

thaicurry

This Thai Prawn Curry really is super-easy. You can make the curry paste the night before and keep it in the fridge until you use it. (Forget the shop-bought versions when you can make this so easily and it’s so healthy) Then it’s just a case of gathering the rest of the ingredients and starting to cook. Perfect!
preparation time: 15 minutes  cooking time: 30 minutes serves: 4
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Gluten-Free, Dairy-Free & Egg-Free Crab, Ginger & Coconut Pancakes

This recipe comes from Sophie Michell’s gorgeous new book, Love Good Food, and is based on a dish that Sophie tried when she was in Malaysia. Malaysian food is definitely the unsung culinary hero of Asia. It’s uniquely diverse cuisine combines the original Malay cooking style along with cooking techniques and ingredients from China, India, Portugal and Holland, with Thai and Indonesian influences. The huge variety of cuisines creates a delectable mix of regional specialities and iconic dishes.

Probably the most immediately-noticeable aspect of Malaysian food is the use of an unusual mix of spices. The Chinese, Indian and Portugese spice traders brought in spices like cardamom, cinnamon, star anise, tamarind and turmeric and these are used with great effect in the dishes. Here Sophie has mixed turmeric into the pancake mixture, giving the batter a beautiful yellow colour, along with a slightly tart, peppery flavour. Mixed in with the rice flour, the creamy, sweet coconut milk and the light-onion flavour from the chive, this is a really delicious pancake mixture.

What’s more, this recipe is not only gluten-free and dairy-free but it’s egg-free. Yep – pancakes you can make without having to use eggs or egg substitutes. Brilliant! You can also use strips of pork or prawns and peanuts instead of the crab. Sophie finishes the dish off with some oyster sauce but this contains gluten, so you could simply leave it as it is, or perhaps try a squeeze of lime if you like.

gluten-free, dairy-free, yeast-free, egg-free, seed-free

Serves 4     Preparation time 15 minutes, plus 30 minutes resting time     Cooking time 35 minutes

Ingredients:

  • 1–2 tsp groundnut oil
  • 1 tsp sesame oil
  • 2.5cm/1in piece of root ginger, peeled and finely chopped
  • 300g/10½oz picked cooked white crab meat
  • 1 tsp tamari soy sauce

Pancake Batter:

  • 175g/6oz/heaped 1 cup rice flour
  • 250ml/9fl oz/1 cup coconut milk, plus extra as needed
  • 1 tsp turmeric
  • 1 tbsp snipped chives, plus extra for sprinkling
  • a pinch of sea salt
  1. To make the pancake batter, whisk together the rice flour, coconut milk, turmeric, chives and sea salt in a bowl with 125ml/4fl oz/½ cup water until thoroughly combined to make a smooth batter, adding more coconut and water if needed. Cover with cling film and leave to rest in the fridge for 30 minutes.
  2. To cook the pancakes, heat a frying pan with a base about 20cm/8in in diameter over a medium-high heat. Add some of the groundnut oil, and, when it is hot, pour in one-quarter of the pancake batter. Tilt the pan to spread the batter into a thin, lacy layer, then cook the pancake for 5 minutes until the batter is set and the edges are starting to turn golden. Flip the pancake over and cook for a further 2–3 minutes until golden. Turn the pancake out onto a heatproof serving plate and keep warm while you cook the remaining 3 pancakes, adding more oil to the pan as required.
  3. Heat the sesame oil in a frying pan over a medium heat, then add the ginger and cook, stirring often, for 2 minutes. Add the crab meat and tamari soy sauce and stir-fry until heated through. Divide the crab mixture onto the pancakes and roll them up. Serve immediately, sprinkled with chives.

Leemei Tan’s Gluten-Free & Dairy-Free Malaysian Coconut & Lemongrass–Scented Rice with Squid Sambal

It’s easy to get stuck in a rut, making the same spice paste over and over again. So I tried a new one to make this recipe – from Leemei Tan‘s Lemongrass & Ginger. I have an all-time favourite Thai green curry that I make that is hard to drag myself away from. But it uses a lot of different ingredients so it was great to try this simple paste – especially as it delivers delicious flavours and tons of oomph.

Leemei Tan is a food blogger, stylist and photographer. Her blog is gorgeous – full of Asian (inspired by her upbringing in Malaysia) and French/Asian (inspired by her French husband) recipes. Her brilliant book covers recipes from all over Asia – Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and India & Sri Lanka. Here I’ve tried one of the Malaysian recipes as I’ve become increasingly interested in this particular cuisine.

Malaysian food reflects the country’s different ethnic backgrounds. The mixture of Malay, Chinese, Indian, Nyonya, Eurasian and the indigenous people of Borneo has meant the cuisine majors on a fusion of Malay and Chinese ingredients and cooking techniques. Added to that is the effect of the spice trade in the 15th century that brought a wide range of exotic spices to Malaysia, including cardamom, cinnamon, clove and star anise, all of which often play a starring role in the dishes.

This recipe uses star anise, ginger and lemongrass, along with coconut milk, to make a truly delicious rice. (I made the rice the other morning, before I went to work, thinking that Zoe would love it for her lunch, as she loves coconut-flavoured rice. But when I came home and asked Peter whether she had liked it, he said that she’d eaten a fair bit of it but didn’t seem to enjoy it particularly. Later on, I realised that he’d given her the chopped up dried anchovies for this Sambal recipe that I’d had in the fridge instead. No wonder she hadn’t gone for it big time!)

This recipe is a great one for cooking squid. Squid can so easily be tough and rubbery when you’ve cooked it, so you have to either flash fry/stir-fry or cook it slowly, as you do here, to get a lovely tender texture. And the whole dish is full of punchy, vibrant flavours – delicious!

I went to New Loon Moon Supermarket in Chinatown, London, to get the dried anchovies, the pandan leaves and the banana leaves for this recipe. It’s always wonderful going to this store – and I generally spend far too long in there, drifting around the aisles looking at the wonderful selection of foods…

gluten-free, wheat-free, dairy-free, soya-free, nut-free

Serves: 4–6     Preparation time: 1 hour, plus soaking and resting time     Cooking time: 1 hour 15 minutes

Ingredients:

  • 350g/12oz/1¾ cups long-grain rice, washed and rested
  • 1 star anise
  • 2 lemongrass stalks, outer leaves and stalk ends removed and crushed
  • 3 pandan leaves, tied into a knot (optional)
  • 2cm/¾in piece of root ginger, peeled and finely chopped
  • 100ml/3½fl oz/generous ⅓ cup coconut milk
  • ½ tsp sea salt
  • 4–6 banana leaves (optional)

For the Squid Sambal

  • 4 tbsp sunflower oil
  • 2 red onions, sliced into rings
  • 800g/1lb 12oz squid, cut into rings
  • 1 tbsp granulated sugar
  • 2 tbsp lime juice or 1 recipe quantity Tamarind Water
  • sea salt

For the Sambal paste

  • 4 dried chillies
  • 5 red chillies, deseeded and roughly chopped
  • 3 garlic cloves, roughly chopped
  • 10 shallots, roughly chopped
  • 1 tsp roasted shrimp paste
  • 2 macadamia nuts

To serve

  • 100g/3½oz/scant ⅔ cup raw, skinless peanuts
  • 1 tsp granulated sugar
  • 2 hard-boiled eggs, quartered
  • 1 small cucumber, halved lengthways, deseeded and cut into chunks
  • 80g/2¾oz dried anchovies
  1. To make the Sambal paste, soak the dried chillies in hot water for 10 minutes, then drain, deseed and roughly chop. Put all the ingredients in a food processor and blend to a smooth paste.
  2. To make the Squid Sambal, heat the oil in a frying pan over a medium-high heat, then add the onions and cook until soft and translucent. Add the spice paste and cook gently, stirring occasionally, for 10–15 minutes until fragrant and the oil starts to rise to the surface. Tip in the squid, stir until well coated and cook for about 5 minutes. Add the sugar and season with salt, then add the lime juice and stir to combine. Bring to the boil, then reduce the heat to low and simmer, covered, for 45 minutes, or until the sauce thickens and turns a dark reddish brown. Leave to one side and keep warm.
  3. Meanwhile, put the rice, star anise, lemongrass, pandan leaves, if using, ginger, coconut milk and salt in a large saucepan and pour in 300ml/10½fl oz/scant 1¼ cups water. Put the pan over a high heat and bring to the boil for about 20 seconds. Stir with a wooden spoon to prevent the rice sticking to the base of the pan, reduce the heat to low, cover, and simmer gently for 20 minutes.
  4. Remove the pan from the heat, leaving the lid tightly closed, and leave to one side to steam for 10–15 minutes until cooked. Fluff the rice with a fork and discard the star anise, lemongrass and pandan leaves, if using.  Leave to one side and keep warm.
  5. While the Sambal and rice are cooking, heat a frying pan over a medium-high heat, then add the peanuts and dry-roast until fragrant and starting to brown. Tip the peanuts onto a plate, sprinkle over the sugar and leave to cool. Add the remaining 1 tablespoon of oil and fry the dried anchovies until slightly browned.
  6. Serve the rice on plates or banana leaves. Ladle the Squid Sambal over the rice and top with the eggs. To the side, heap the cucumber, toasted anchovies and sugared peanuts. Serve hot.