Coconut Curry Brownies (that happen to be Lactose Free)

This idea came to mind the other day when I was trying to think of what to do with some leftover Thai curry paste. We’d had our fill of savory-spicy applications, so I thought using it in something sweet might be interesting. Chocolate takes on spice very well and coconut goes nicely with curry and chocolate, so I decided to develop a brownie recipe using all three.

I also decided to cocofy it, thereby unendairying it. I just made up those words, but what I mean is that in this recipe, typical dairy based baking ingredients are replaced with coconut milk and coconut oil. I chose to do this in order to achieve the rich coconut flavor that complements chocolate so well. The fact that it’s lactose free is a happy and delicious accident.

These turned out to be dense and moist, with a decadent coconut flavor and a mild finish of curry spice. If you’re not into spice in your brownies, you may omit the curry paste. I suppose.

Lactose-Free Coconut Curry Brownies – yields 2-3 dozen, depending on the size of the brownies and the brownie pan.

1 C unsweetened cocoa powder
1/4 C coconut oil
1 can (14 ounces) coconut milk, full fat recommended
1 t Thai red curry paste
2 eggs
1 1/2 C sugar
1 C flour
1 C unsweetened, shredded coconut

In a large bowl, combine the coconut oil, cocoa and coconut milk, wetting the cocoa powder (this will prevent a cocoa powder sandstorm when you use the electric beater in the next step).

With an electric beater set to medium beat until smooth. Add the sugar, eggs, curry paste and flour, beating on medium until combined. Stir in shredded coconut.

Pour into a greased, 10 x 13 inch rectangular brownie pan or 9 x 9 inch square brownie pan for higher brownies Bake at 350 degrees for 18-25 minutes for the rectangular pan, or 25-30 minutes for the square pan, until a wooden toothpick inserted into the center comes out clean.

Remove from oven and allow to cool on a rack for at least one hour before cutting into squares.

Ingredient Origins (this time they’re not so local, but at least they’re still keeping with the minimally processed, less than five ingredients, requirement): Equal Exchange cocoa powder – Dominican Republic, by way of the Netherlands, Organic coconut oil – Colombia, Coconut Milk – Thailand, Cage-free organic eggs – New Hampshire, Sugar – unknown, Flour – Vermont, Shredded coconut – Oregon.

Tofu Curry

I’ve been thinking of making something out of the tofu we have in the fridge, a can of coconut milk in the cupboard and a yellow chili from last week’s farmers market. So I stopped by our local natural food shop and perused the international isle.

I came across a Thai red curry paste and decided to make a coconut curry dish using the tofu and brown rice. I make no claims to this being authentically Thai.

Tofu Curry – serves 4

2 T olive oil
1 red bell pepper, diced
1 yellow chile, diced
2 green onions, chopped
3 T fresh ginger, diced
2 T fresh basil, chopped
3 T red curry paste
1 T brown sugar
6 shitake mushrooms, sliced
1 head of baby bok choy, chopped
1 can of coconut milk
1 lb tofu cubed (or I like to cut mine into triangles)
1/3 C olive oil

Heat 2 tablespoons of olive oil in a saucepan on medium heat, add diced peppers and cook for 5 minutes until softened.

Add green onions, ginger, and basil. Allow to cook for another 5 minutes. Stir in curry paste and brown sugar.

Add mushrooms, bok choy and coconut milk. Stir well, cover and simmer on medium low heat 10-15 minutes, stirring occasionally until vegetables are cooked.

Meanwhile, heat 2-3 tablespoons of the olive oil in a large skillet on medium high. Fry tofu in batches, cooking one third at a time, adding more olive oil as needed. Fry each batch 5 each minutes on either side until lightly browned. Drain on paper towels and salt.

Add tofu to the sauce, stirring gently with a wooden spoon. Simmer 5 minutes. Remove from heat and cool 5 minutes before serving over rice.