Food!

So I tried to experiments with coconuts again…

1. I chopped open a coconut (leaving the lid on),
2. and poured out the juice for the rice
3. and ready-made curry blocks, to make some curry.
4. Then I put in some powdered basil and ginger into the coconut, followed by the thick-sliced beef pieces, and the whole concoction into the oven, at 400 degrees (Fahrenheit), for about 45 minutes.
5. I washed the rice, and then chopped open another coconut and put it in the rice to sweeten it up a bit.
6. Then, I actually busted out the curry and mixed it around the coconut milk over the stove.

Of course the curry and rice were done pretty quick, and I had to wait for the meat-filled coconut to be ready. I took it out, and it wasn’t all that special to be honest. Maybe I didn’t put in other spices or sauces to make it taste good? Luckily, for better or worse, my curry came out WAY too thick. So, I

7. Put the curry back onto the wok over a hot range
8. Add Coco-nut juice that has absorbed beef fat and juice, basil and ginger, and stirred the whole thing up.

Ah… I finally had curry that wasn’t watery, yet it wasn’t so thick that it was sticking onto the plate. Overall, not bad.

Conclusion:

• When using curry mix, best to use coconut juice, and add basil and ginger to get that nice extra spicy kick. WORKS WELL!
• Cooking meat inside a coconut with coconut juice wasn’t all that special. Inconclusive. NEEDS WORKING.