Last week I made a terrible curry. Well, maybe terrible is too strong a word, but not by much. Lately I’ve been testing out different slow cooker cookbooks that have made their way to my mailbox. With the full time job and two little girls, I’m trying to find just the right recipes for our weeknights, with the hope, of course, to share the really good ones with you.
The big issue with this curry was the carrots. The recipe called for thin slices of the vegetable to be cooked for five or six hours on low, but they were still crunchy when it was time to have dinner. Rich had less of an issue with the recipe than I did and dutifully ate all the leftovers for the following week. Lilli, who I have taken to calling “Picky Picky”, ate the rice.
Still, the curry wasn’t a complete disaster because it meant I had a leftover cup of coconut milk in the fridge. I had bookmarked a recipe a year ago that called for a scant cup of coconut milk, which had I promptly forgot about until last week. So the recipe I have for you today is for coconut curd; yes, like lemon curd, but with coconut instead. And yes, it’s just as amazing as it sounds. I think when I licked the spoon while I was working on it I actually said out loud in my empty kitchen, “Oh dear God, this might be one of the best tasting things I’ve ever made.”
It’s from Artisan Preserving, a really beautiful cookbook I was sent last year. It’s full of really incredible sounding preserves and jams and curds, like black pepper and cumin jelly, gingered plum chutney, and, irony of ironies, Thai curry paste. Apparently coconut curd, also known as Kaya, or Coconut Egg Jam, is a popular preserve in Malaysia, Singapore and Indonesia. The authentic version calls for screwpine, or pandan, leaves which apparently have a pine and citrus taste. I am including it here, just in case you happen to have a screwpine tree growing in your backyard. If you do have a screwpine tree growing in your backyard, can I come over in say, mid-February? Coconut curd is served on toast, although I think a spoon also works.
The recipe calls for a balloon whisk, but I just fudged it with the whisk I had in my kitchen. I’ve always fudged on sterilizing, but Ms. Macdonald made it sound so simple that I went and did it, and it was! She offers several ways to sterilize a jar, and I am only including the version I chose as it was the easiest. My sister Amanda gave me these bright green rubbery heat resistant oven gloves for my birthday, which were absolutely perfect for handling the hot metal lids and glass jars.
As for other ingredients, I still had palm sugar in the house from when I made this secret eggplant salad. I found the bag in the food section of Home Goods, a wonderful aisle full of goodies like fresh vanilla beans and pink peppercorns. Please don’t let not having palm sugar stop you from making this; I think brown sugar will make a fine substitute.
Coconut Curd from Artisan Preserving by Emma Macdonald
Scant 1 cup coconut milk
¼ cup palm sugar
¼ cup granulated sugar
4 fresh screwpine (pandine) leaves (optional)
4 large eggs
Makes about 10 ounces (1 cup). Preparation time: 20 minutes Cooking time: 25 minutes
Sterilize enough small jars in the oven so that they are ready to use (directions to follow)
Put the coconut milk, palm and granulated sugars, and screwpine leaves, if using, in the top of a double boil set over gently simmering water. Stir the mixture until the sugar has dissolved.
Break the eggs into a bowl and, using a balloon whisk, beat together well. Whisk the eggs into the coconut mixture.
Heat gently and cook about 20 minutes, whisking frequently, until the mixture is thick enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. If the curd does start to split, remove from the heat and whisk vigorously until smooth.
Remove the screwpine leaves, if you have used them.
Pour the curd into the warmed, sterilized jars. Cover immediately with sterilized lids. Let cool completely before storing in the refrigerator up to 2 weeks. Once opened, eat within 3 days.
Sterilizing Bottles & Jars
The importance of sterilizing cannot be emphasized enough; it is essential so that your preserves do not deteriorate during storage. Always sterilize an extra bottle or jar in case it is needed. Remove any labels if you are reusing bottles or jars, and wash all in very hot, soapy water.
Do not dry the washed bottles or jars but put them upright on a baking sheet, about 2 inches apart, and put in the oven. Turn on the heat to 350F and once the oven has reached this temperature, leave the bottles or jars in the oven 20 minutes to ensure they are completely sterilized. Most preserves will be hot when they’re canned so it makes sense to keep the bottles or jars in the oven until needed; reduce the temperature slightly. Wear protective oven mitts when handling the hot bottles and jars.
Sterilizing lids: Put the lids in a pot of water, bring to a boil and boil 10 minutes. Make sure they are dry before using to avoid condensation forming. An alternative method is to fill the hot sterilized bottles or jars with the hot preserve, screw on the lids and then turn the bottles or jars upside down 1 minute. Wear protective oven mitts or cover the bottle or jar with a kitchen towel when you do this to avoid burning yourself. This effectively sterilizes the insides of the lids.