Yo, Dear Reader, hmm? I’m not lazy! How dare you, I’m just using coconut milk anyways and you know I have to try it every single way possible, remember this is just me cooking for me and that involves repetition, lots and lots of repetition…and coconut reduction I guess. Okay, that’s it for today…what? But I told you what to do! I didn’t?
Okay, serious…ish post time. This is a really rough rework of Tahini Garlic Chicken, which went quietly into that good night once I quit citrus, long before that I ate it much too often and ended up in excruciating pain. Yeah, the original was that good, if you can make that first at least, this is just a fun way to eat herbs and coconut milk without any jarring taste conflicts. I also sauteed some sweet potato with some smoked salt, which is really simple, but delicious. For this I went for haste as I just wanted something fast and light, relatively light that is, the herbs from above recipe, a tablespoon of tahini, half of honey, you need something to cut the tahini’s sharp bitter taste, citrus works wonders on it if you’ve never tried, splash of olive oil and grated garlic. Mix that into a paste, stir up the chopped chicken and let it fry slowly for ten minutes, you want it just cooking gently, the coconut milk will go on at a higher heat to reduce and will cook it the rest of the way. The seeds butters aren’t as good at thickening as nut butters are, but you can use that to make a more reduced sauce even when the seed butter is added early on, which is what I did. You can smell he herbs all he way throughout and they do hold their taste even after a long cook, I time it all by the rice, so about half an hour, give or take. I fiddle with the heat as I go, keep it simmering but not boiling or you’ll split the coconut milk.
So, a simple herby flavoured dish, I’m so used to coconut that I don’t find it jarring anymore, but your tastes may vary, I use the milk for reductions when I’m using nut or seed butters, but use the cream for richer sauces where it only reduces. Most of this is born from the fact I couldn’t use the most common free-from thickeners, but as it all tastes so good I’m not complaining. I’ve updated the sweet omelette page, which is fairly low traffic as it was a much earlier posting. It’s a great recipe, unusual, but worth looking at. I usually make curry twice a week so you may see a few more reduced recipes, as I say this is purely me playing around for a dinner, I’m sharing to teach what I can’t teach in more traditionally formatted recipes while also giving myself a break from those. They take a lot more to create and type up than you’d imagine. Being flexible in your cooking can help counter any feelings of boredom or irritation at being on a free-from diet as restricted as mine. Maybe not completely, but it helps. Until later, Dear Reader.