I got another one of those Cook's Illustrated/America's
Test Kitchen recipes to test.

Sauteed Peas with Coconut Milk

The goal of this recipe was to create a simple side dish using frozen
peas that was flavorful without being heavy.

Sautéed Peas with Coconut Milk
Serves 4

Note: Do not thaw peas before cooking. Regular frozen peas can be used
in place of baby peas; increase cooking time by 1 to 2 minutes. Add the
lime juice right before serving, otherwise, the peas will turn brown.

2 teaspoons vegetable oil
1 tablespoons grated fresh ginger
2 medium garlic cloves, minced or pressed through a garlic press (about
2 teaspoons)
1 pound frozen baby peas (3 cups)(see note)
1/4 cup coconut milk
1/4 teaspoon sugar
1 tablespoon unsalted butter
1/4 cup minced fresh cilantro leaves
2 teaspoon juice from 1 lime
Table salt and black pepper

1. Heat oil in 12-inch skillet over medium-high heat until shimmering.
Add ginger and garlic; cook until fragrant, about 1 minute. Stir in
peas, coconut milk, and sugar. Cover and cook until peas are bright
green and heated through, 3 to 5 minutes. Add butter and cilantro; toss
until incorporated. Remove pan from heat; stir in lime juice. Season
with salt and pepper to taste.

It sounded like something I would really like and I couldn't wait
to try it. I made it last night.

I was quite disappointed. It wasn't bad but it wasn't what I imagined
it would be. I couldn't taste the coconut milk at all. And I had to
open a can and then store the unused portion which is a nuisance.
I can't put my finger on what I didn't like about it aside from the
lack of coconut flavor. Oh, well.

I had some ham, the peas, and a Kashi brand 7-grain Moroccan curry.
(This stuff comes in a vacuum-sealed pouch that you just open a little
way and then heat in the microwave.) I had never tried the Kashi
products before. It wasn't too bad but it also was supposed to have
coconut milk in it and again, I couldn't taste it. I'm tempted to
add some of the excess coconut milk from the peas to the leftovers
tonight.

Well, you win some, you lose some, and you tie some. I guess
this was more of a tie than a loss.

Anyway, maybe others will want to try this recipe and have better
luck with it than I did, or maybe just have a different taste than
I do.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?