when I was planing to cook ribs. I am thinking what is good side dish that go with ribs.
" cornbread! " I put a little Thai twist into recipe. Yes, make it spicy and hot :) . Red curry would be a perfect match for cornbread. I am also choose coconut milk substitute with milk. So I can call red curry for the name. The reason why I put Red curry paste for this recipe, red curry paste have out standing flavor that added depth flavor into cornbread. Plush the coconut milk add nutty flavor into it.
• 2 cup all-purpose/plain flour
• 2 cup fine cornmeal/ corn flour
• 2 tablespoons baking powder
• ¼ cup granulated sugar
• ½ teaspoon Kosher salt plus 1 tablespoon for sprinkle
• 4 eggs, beaten
• 2 cups coconut milk
• 3 teaspoons red curry paste
• 4 tablespoons butter, melted
• ¼ cup vegetable oil
• ½ cup organic agave nectar
Pre-heat oven to 425 f
Grease a mini loaf pan with butter
In the large mixing bowl, mix dry ingredients. Form a well ( a hole )into the middle of the mixture.
Meanwhile, over medium heat bring coconut milk and red curry paste to boil in the medium saucepan. In the small mixing bowl, mix egg, coconut milk mixture , melted butter, oil and organic agave nectar.
Pour into to the well. mix well. Filling the mixture ¾ of the way. Sprinkle Kosher salt on top.
Bake for 12-15 minutes
Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.