Sunday, March 9, 2014

Thai One on This Saint Patrick's Day

Sorry to partially ruin the surprise, but I’ll be posting a St. Paddy’s Day recipe soon, and it’s not a new corned beef and cabbage recipe. Of course, chances are you’ve been successfully boiling corned beef for years without my help, but if you’re in the mood for a spicy chance of pace, I’m re-posting this delicious coconut milk version for your consideration. You can read the original post here. Enjoy!

7 comments:

Unknown said...

It is an old Bad Religion Song! Just saying...;)

Willie Dukeshire said...

My mouth was watering as you sliced that beautiful corned beef! another awesome looking recipe...would love to put that beef on a Kaiser bun! Thanks Chef John

Anonymous said...

This is reminiscent of "lu pulu" a Polynesian dish. Corned beef, coconut milk, onions and garlic wrapped in taro leaves and a banana leaf for the outer cover then baked in an underground oven called an umu. Absolutely delicious.

Anonymous said...

This is reminiscent of "lu pulu" a Polynesian dish. Corned beef, coconut milk, onions and garlic wrapped in taro leaves and a banana leaf for the outer cover then baked in an underground oven called an umu. Absolutely delicious.

Anonymous said...

Tiny sliver of Scotch Bonnet chili would be awesome.

Unknown said...

Loved this... I used sweet potatoes instead of white ones, just like the health benefits. I also did use the spice pack that came with the corned beef. This was delicious. I have already purchased more corned beef. Gonna make it again this weekend. Thanks for a great recipe, as usual.

Unknown said...

I made this wacky recipe last week and it turned out really well :-) Thank you for experimenting for me.