Stay with me here,
because I know this sounds weird. But I had this ½ tin of coconut milk leftover
from the rice pudding I posted in the last post and I was going to make a Thai
red curry. But M’s tummy was being sensitive, so she suggested I use it to make
a pasta sauce instead of something spicy. I lightly stir-fried some spring
greens in sesame oil, added sugar snap peas, and then threw in the coconut
milk. We had this with farfalle and it worked out really well. It was full of
flavour and lightly sweet. You could also add smoked fish for an extra
dimension, if you eat fish.
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