Low Bowl #37
I needed ramen. (I'm going through a lot right now.) I'd already had a lot of protein on this day, so this is lighter on the protein sources than I usually would have, and I didn't make my default peanut butter ramen. I actually made a soothing bowl of veggies and noodles in a spicy peanut curry broth, and it was so, so good.
Here's how I did it: Saute onions in canola oil, then add sliced mushrooms. When those are browned, add broccoli, julienned carrots, ginger, and garlic. Stir fry a bit, then add a cup and a half of water, the seasoning packet from a package of veggie ramen, and a teaspoon of curry powder. When this boils, add noodles and cook. When they're done, add 1/2 cup light coconut milk, about a tablespoon of brown sugar, a teaspoon or so of chili garlic sauce, and about 1/2 tablespoon of brown sugar. Top the whole shebang with scallions.
This bowl of goodness really hit the spot. I would absolutely make this again!
This looks delicious! Mmmm comfort food.
ReplyDeleteUnrelated to everything except that I sometimes struggle to use partial cans of coconut milk: I discovered that powdered coconut milk exists! The brand I bought is, I think, not quite as good as the good canned kind, but it *definitely* fits my personal "I don't usually need a whole can at once uuugh" coconut milk cooking needs. Also! Compact of storage!
I think you have many, many more ways to use up the odd parts of cans of coconut milk than I do, however, so it's less likely to be handy for you. But! Maybe. Vitacost and iHerb both have it, and presumably other places do as well.
I've been intrigued by powdered coconut milk, but I wondered if it would give me subpar results--and it seems like maybe you found that to be the case?
DeleteYou can freeze coconut milk, though! And that's what I do when I don't end up using a whole can. And if all else fails, make hot chocolate!