I am using excessively coconut milk, in many sweet and sour combinations, particularly when I am trying to avoid dairy products for the sake of the kosher restriction of mixing meat and milk.
The coconut milk with veggies is a meal that I am doing once in a while and always using a different combination of seasonal products. To add more consistency, I decided to mix also with salmon, that I fried in a pan with olive oil for about 15 minutes before adding to the mixture and boiling it for another 10 minutes.
400 ml. Thai coconut milk
2 big carrots, cut into rounds
7 cherry tomatoes, cut into rounds
1/2 big onion, sliced
1 yellow paprika, sliced
100 gr. brown champignons, cut into small cubes
1 pinch of normal salt
around 10 leaves of parsley. coriander is even better as it have a different taste and texture
1/2 big zucchini, cut into rounds
250 gr. wild salmon
2 tablespoon olive oil
Warm the milk in a pan at 250 gr. Mix it slowly for about 5 minutes.
Add the rest of the ingredients, starting with the carrots - which need more time to boil. Stir it slowly.
Meanwhile, fry the salmon for about 15 minutes. When it is well fried, cut it into cubes and add to the coconut milk mixture. Mix slowly with the rest of the ingredients.