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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.