Lime & Coconut Thai Curry & Coconut Bread

Coconuts remind me of my childhood in Malawi. I remember drinking coconut milk through a hole in the top of the large husk and then splitting it open, spooning out the white flesh!

I have some gorgeous recipes to delight you with, so I will start with a favourite of mine, quick and easy and perfect for impressing your guests at a dinner party!

Lime &  Coconut Thai Curry

This recipe serves 2, but you can double or triple the quantity as you please.

400g Chicken breasts (cut into bite size chunks)
Grated zest and juice of 2 limes
1 tin Coconut cream
4-5 Spring onions (cut into shreds)
20-30 g fresh coriander
1 green chilli (deseeded and chopped)
3/4 Tbls Nam Pla  fish sauce
1 dessert spoon groundnut oil

1. In a large bowl add the chicken peices and the zest and juice of the limes, stir well and leave to marinade for at least an hour.

2. Drain the chicken in a seive, and reserve the marinade. Heat the oil in a wok or frying pan, add the chicken and stir fry until golden.

3. Add the green chilli, stir fry for another minute and then add the lime marinade, fish sauce, coconut cream and half the coriander and and spring onions.

4. Cook for a further couple of minutes. Just before serving sprinkle with the remaining coriander and spring onions. Serve with Rice.


JB's  Coconut Bread

This is a gorgeous, easy bread that a friend makes. JB lives in Melborne and he was over last week, and came  for dinner and we talked recipes, and he gave me this. thanks JB!

                                               
1 Cup Shredded Coconut
1 Cup Self Raising Flour
3/4 Cup Sugar
3/4 Cup Milk
Smattering of Rock Salt

1. Mix all the dry ingredients in a large bowl
2. Add the milk and mix until it has all combined
3. Pour into a loaf tin ( I used a 24 cm- a smaller one would do just fine) sprinkle with rock salt
4. Into a pre heated oven at 180 c for 45 min

Best eaten hot straight out of the oven,  with lashings of  butter,  for morning or afternoon tea.

Enjoy!

Till next time

Ashia