Green Curry and Zucchini Noodles
October 27, 2007
2 plates of Green Curry Noodles
Submitted by Kendall on Fri, 11/02/2007 - 11:47amCurry Ingredients
Submitted by Kendall on Sat, 10/27/2007 - 5:00pmCoconuts
Submitted by Kendall on Sat, 10/27/2007 - 4:57pmUme Sauce Prep
Submitted by Kendall on Sat, 10/27/2007 - 4:52pmUmeboshi Sauce
Submitted by Kendall on Sat, 10/27/2007 - 4:51pmCutting Lemongrass
Submitted by Kendall on Sat, 10/27/2007 - 4:49pmOpening Coconut
Submitted by Kendall on Sat, 10/27/2007 - 4:47pmI use a meat cleaver to open coconuts (ironically, as I've never owned such a cleaver for use with meat). You can also use a knife, but we wrecked Andy's good knife doing this, and also they're lighter and thus more liable to "slippage," so I don't recommend it.
Some people whack it 3 times on top (this is the minimum), we started out with 5 and seem to have worked our way down to 4. Just make sure you angle in a bit, so the cleaver doesn't go straight through the side (soft white part) of the coconut. It may take you a few tries to get all the way to the coconut at first... just go over and over it until you get in!
- open the coconut top with cleaver (see photo)
- drain water into a wide-mouthed container
Opening Coconut 2
Submitted by Kendall on Sat, 10/27/2007 - 4:47pm