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Author Notes: Drumsticks are a very economical chicken option, ranging below two dollars a pound for free range, natural drumstick value packs even at Whole Foods. At a cheap neighborhood market, I've seen conventionally raised drumsticks as low as 79 cents a pound. Tofu is also economical, and this dish is just as good vegetarian. The rest of what you need can be purchased cheap -- a can of tomato sauce, a can of coconut milk, a shallot, a lime, a little ginger, and litte fresh basil. If you have shredded coconut around, throw it in -- if not, just omit it. Plus, you can use the leftover coconut milk, basil, and lime juice to mix up a nice cocktail with whatever rum or vodka you have on hand. No waste here! —clintonhillbilly
- 1 can tomato sauce
- 1/2 can coconut milk
- 1 pound drumsticks, or 1 block tofu
- 1 cup frozen spinach or fresh spinach, chopped
- 1 shallot, chopped
- 2 tablespoons ginger, chopped
- juice of 1/2 a good sized lime
- 2 tablespoons shredded unsweetened coconut (optional)
- 1 teaspoon sugar
- 1 teaspoon allspice
- 1 tablespoon coriander
- 1/4 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 4 tablespoons fresh basil, chopped
- Sauté ginger and shallot until beginning to brown, then add all other ingredients except tofu or chicken and fresh basil and simmer for 20 minutes.
- Meanwhile, pan-fry tofu or brown chicken. Pour sauce over tofu and serve, or pour sauce over chicken, cover, and simmer for 15 minutes longer. Garnish with fresh basil. Serve over rice.
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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