Thai Dessert: Bananas in Coconut Milk

This is a dessert I tried for the first time in Thailand and absolutely fell in love. It's extremely simple and doesn't even require much of a recipe, but I provided one here just to get any adventurous cooks out there started. You can modify the type of sweetener and proportions to change the consistency and flavor.

Mostly, you can impress your friends with your knowledge of local Asian fare. Just remember, there's no need for chopsticks here. Don't overplay your hand.

Bananas in Coconut Milk

Ingredients

• 1 can coconut milk
• 1/2 cup water (optional; could be substituted for milk)
• 1/4 cup sweetener (sugar, Stevia, Agave nectar, etc.)
• 4 bananas, quartered and halved

Directions

1. Pour the coconut milk and water into a medium-sized pot. Place on medium heat until warmed.
2. Add sugar or sweetener. Be careful not to over-sweeten! Even if the coconut milk seems like it could be sweeter, the bananas will sweeten the dessert plenty.
3. Add the bananas and allow the mixture to heat. Bring to a simmer but do not boil. When the bananas appear to become slightly softened, remove from heat and serve while warm.

Enjoy your unique and delicious dessert!

Pumpkin Mushroom Curry Soup

With the chilly winter weather comes my overwhelming desire to cook and eat buckets of soup. This is a recipe I modified with a little know-how from my travels in Asia (and a deep desire for some extra spice in my food!). It's delicious on it's own but would be fabulous over rice; you could even add a protein (tofu or chicken highly recommended) to make it a full meal in its own!


Pumpkin Mushroom Curry Soup 

Ingredients

• 1/2 lb. mushrooms
• 1/2 cups chopped onion
• drizzle of olive oil
• 2 tbsp. flour
• 1 tbsp. curry powder
• 2 cups chicken / vegetable broth
• dash of nutmeg
• 8 oz. coconut milk
• 1 (1 lb.) canned pumpkin puree 

Directions

1. Saute' mushrooms and onions in a medium-sized pot with olive oil. Add curry and flour; stir.
2. Add broth gradually and continue stirring.
3. Add the remaining ingredients except for the coconut milk. Cook on medium-low heat for 10-15 minutes.
4. Add coconut milk and keep on low until the soup is heated.
5. If desired, garnish with additional curry, chile, and sesame seeds, as pictured.

Most cans of coconut milk come in 12-16 oz. cans, which means we had left over milk to make a traditional Thai dessert!

Cheers to cold days and warm meals!