Is this really something that the Solomon Islands is known for? Probably not, but I could use my freshly-made coconut milk, I like the blog I found it on, I didn’t have a lot of other options, and it sounded really good.
** curry powder: the original recipe calls for 3 tablespoons, but that really depends on your curry powder. I happen to have a pretty intense one right now, so 2 tablespoons would have been enough. What brand or blend you have on hand will also affect how much salt you will use.
Heat oil in large pot or dutch oven over medium heat.
Saute shallots until softened (3 to 5 minutes)
Add 1 tablespoon of curry powder; stir and heat for 1 minute
Add garlic and ginger, being very sure to not burn garlic – cook for another minute
Add the butternut squash, making sure to stir and coat with as much of the curry mix as possible
Add stock and water; bring to a boil
Reduce heat, cover and simmer for around 30 minutes.
You’re looking for the squash to be fork tender but not too mushy.
When tender, transfer in batches to a blender to puree, or use an immersion blender
Stir in the coconut milk, the rest of the curry, lime juice, and salt to taste.
Let the flavors mingle for a few, and then serve with limes slices, fresh cilantro, or fresh basil
Much like my search for books about the Solomon Islands, my quest for recipes did not turn up much. I kept running into the same three recipes from other global cooking blogs; we all seem to like the same food.
So…I combined a few things and here we are: I made homemade coconut milk and then whipped up some soup, using that very fresh ingredient. Easy peasy.
First up: Lots of coconuts in the Solomon Islands…coconut milk seemed like a natural thing to make.
Homemade Coconut Milk
This is really straight-forward stuff, and once you make it, you won’t want to use store-bought again.
What you’ll need:
1 8oz bag Dried coconut (flakes, shredded, whatever).
I’ve always used non-frozen shredded; I would imagine frozen would be just fine, thawed
4 cups Hot water (not boiling; remember – you will be touching it with your hands in just a few)
Cheesecloth or nut milk bag
Bowl (lined with cheesecloth)
Medium size Mason jar (to put your awesome coconut milk in)
What you’ll do:
Dump the whole bag of dried coconut into the blender
Pour all the water directly on to the coconut
Let sit for a few (maybe 5-10 minutes)
Puree 1-2 minutes
Pour into the cheesecloth/nut milk bag
Most of the liquid should go right through; make sure you squeeze out the rest
Transfer to your Mason jar
Store in the fridge for up to 4 days, or frozen for 3 months
Coconut oils solidify in cool temps really quickly. Just shake for a few minutes, and you are ready to go
Use it where ever you normally use coconut milk and/or any other kind of milk.
I love this stuff. So simple, so inexpensive, so good. And you can make soup! More on that tomorrow…
I’ve recently started a new job, after a crazy couple of years, and I’m jealously guarding my energy reserves right now. One thing I haven’t felt like doing is cooking, but I have been all about reading. So at this point, I’m just forging ahead with the literary side of this blog, and when culinary inspiration strikes again I’ll cook up a storm…
Country #20 is the Solomon Islands. I know very little about this part of the world, so I’m very interested in this new adventure.
Map of the Solomon Islands (image via CIA World Factbook)
Flag of The Solomon Islands (image via CIA World Factbook)
Detail of the Solomon Islands (image via CIA World Factbook)