Day 5.

by Adriana

Well, we finally  went public with our cooking and for the first time as Weekday Vegetarians, entertained! I discovered a recipe for “Spiced Chicken in Coconut Milk” and made it twice with chicken before weekday vegetarianism (BWV). It was a hit – with family, friends, even the kids! This recipe has such a complex flavour but is so easy to make and, if you like Thai-styled food, it will become a household favourite.

Spiced Tofu with Coconut Milk.

I took out the chicken and replaced it with firm tofu. I will admit that this recipe is a bit ingredient heavy, but if you’re like me, and like to cook, chances are you’ll have some of the ingredients in it. Several, you will probably have to buy. BUT! It is worth it. The main recipe calls for coconut milk, but not an entire can’s worth and so I take the extra coconut milk and use it for the jasmine rice I make beside the dish. It’s a simple way to make coconut rice without complicating things. I also serve this dish with a mango salad and a spicy sauce so that the people who like it spicy can make it spicy! Definitely give it a whirl – I think you’ll be glad you did!

Spiced Tofu with Coconut Milk

Spice Paste

  • 4 shallots, peeled and quartered
  • 2 cloves of garlic, coarsely chopped
  • 1″ piece of ginger, coarsely chopped
  • 2 tsp. cumin
  • 2 tsp. dried cilantro
  • 2 tsp. tumeric
  • 2 tbsp. fish sauce
  • 2 tbsp. peanut oil
  • 2 tbsp. lime juice

Place all of the spice paste ingredients into a food processor or immersion blender and blend until smooth.


  • 1 tbsp. peanut oil
  • 250-300 gm. tofu (or as much as you need)
  • 1 medium onion, sliced
  • 1 cup low-sodium chicken stock
  • 1 1/3 cups canned coconut milk
  • A handful of green beans
  • 8-10 Thai eggplants
  • Coarsely chopped cilantro for garnish

Heat 1 tbsp. of peanut oil in medium/high heat frying pan and add tofu. Sauté until tofu is golden. Add onion and fry until soft and getting golden. Add spice paste and cook until you feel the paste has been heated. Add vegetable stock and bring to a boil. Add the eggplant and coconut milk and reduce heat to medium/low, cover and allow to cook for 15 minutes (or so) until vegetables are soft and flavours have melded. In the meantime, cook your rice and make your salad – dinner is done! 

For dessert, we served sauteed pineapple with vanilla ice cream. Here it is.

Pineapple and Ice cream!

This is really simple, but so delicious.

Cut up a ripe pineapple. Heat some butter in a pan on medium-medium/high heat. Roll your cut up pineapple in brown sugar and place in the heated butter. Sauté until golden. Meanwhile scoop some ice cream on to a plate or in a bowl and once the pineapple is golden, put it beside the ice cream and spoon the sauce left over in the pan over the ice cream. This will create a caramel-y sauce that will have you licking the plate.