Coconut Peas

Coconut Peas

When I was first started to cook on Bounty I wanted to recreate the flavors I was familiar with in Singapore, but the ingredients I had were very different. Given what I had available to me and the dinner I had decided to make I wanted to make a side dish that went along with my Indian inspired meal.

I created coconut peas, a can of coconut milk, some ginger and garlic, a little curry powder and sweet little green peas. It’s an easy dish and I could eat a huge batch all to myself, but that’s how I feel about all pea dishes. Give me a big bowl of little green pearls and I’ll eat the whole thing, all to myself.


Coconut Peas


  • garlic
  • ginger
  • curry powder
  • salt
  • frozen peas
  • oil for cooking
  • coconut milk


  1. In a food processor grind garlic, ginger, curry and salt into a paste.
  2. Bring a large pot of water to a boil and boil the frozen peas until they are no longer frozen, drain and set aside.
  3. In a large pan on medium high heat sauté the garlic ginger paste in a little oil until fragrant and starting to stick to the bottom of the pan.
  4. Add the coconut milk and scrap the bottom of the pan to remove anything stuck on, bring to a boil and add the well drained peas.
  5. Stir and cook until the peas are heated through.

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