I use Native
Forest full fat coconut milk.
* a note on coconut milk: i used Native
Forest full fat coconut milk with great success.
Not exact matches
* 1 cup organic,
full -
fat coconut milk (I like Native
Forest brand): please see directions for how to properly use the
coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde
coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
Or pre-cool your can of
full fat coconut cream (I use Native
Forest brand) and skim the thick cream off of the top — then blend that with a sweetener and jam.
I normally cook with
full fat coconut milk from Native
Forest, but I for this recipe I used what was available at Trader Joes, and the consistency of their
coconut milk is very light.
3 cups organic
coconut milk -
full fat (homemade or canned - I prefer Native
Forest due to BPA free cans) 2 - 3 Thai chilies or 2 tsp chopped red chilies (I buy mine frozen in cubes) or red pepper flakes 2 - 4 TBL (plus) fish sauce (I use Red Boat or Thai Kitchen) 1 tsp
coconut sugar (or sucanat / rapadura) 1 TBL (plus) red curry paste (I use Thai Kitchen)
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely chopped 2 teaspoon red curry paste sea salt, to taste Juice of one lime 1/2 tablespoon
coconut oil 1 tablespoon
coconut nectar, yacon syrup or 2 - 4 drops of plain or lemon stevia to taste 1 cup
coconut milk (
full -
fat Native
Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut into thin strips