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
Ingredients
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1
can tomato sauce
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1/2
can coconut milk
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1
pound drumsticks, or 1 block tofu
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1 cup
frozen spinach or fresh spinach, chopped
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1
shallot, chopped
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2 tablespoons
ginger, chopped
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juice of 1/2 a good sized lime
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2 tablespoons
shredded unsweetened coconut (optional)
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1 teaspoon
sugar
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1 teaspoon
allspice
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1 tablespoon
coriander
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1/4 teaspoon
cumin
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1/2 teaspoon
salt, or to taste
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1/2 teaspoon
pepper, or to taste
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4 tablespoons
fresh basil, chopped
Directions
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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.
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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.
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