Recently I did a cooking demonstration for a local garden club and after that, hosted five friends for a long weekend. I ended up with odds and ends in my refrigerator and pantry and looked for ways to use them up. I had made a carrot and ginger soup using coconut milk and had several cans left. (As usual, I over-bought.) I have used it before to make soup, as well as substituting it for water when making rice. I have also made a red curry with shrimp once or twice. I love the creaminess of it a
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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