A few days back I made Stir Fried Chicken with Basil which only used part of a can of coconut milk, and the rest of it had been sat in a tupperware tub in the fridge calling out for us to use it. I’d originally thought of making Nigella’s Spinach and Coconut Soup but my sweet tooth got the better of me.
This recipe comes from the Thug Kitchen website. I’d not heard of them until a recent trip to Saltaire where I saw their cookery book. Not the biggest fan of their style of writing, but this recipe really hit the spot.
Again it was a bit of a mess of conversion as I tried to turn US cup measurements into grams (especially when my digital scales kept getting stuck on fluid ounces…). Also, to my horror, halfway through baking I realised that “blackstrap molasses” are not the same as the granulated molasses I had in the cupboard, but I made a guess and the end result wasn’t bad at all.
Oh yes, and we had no mixed spice either so I had to improvise with some nutmeg and cloves. Mark’s not been complaining about the end product though.