Chile Coconut Cream Sauce Food

SHRIMP WITH RED CHILI COCONUT SAUCE

Steps:

• Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
• Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
• Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
• Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.

CHILE COCONUT CREAM SAUCE

Steps:

• In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots and ginger.
• Simmer to reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.
• Makes about 1/2 cup. Serve over fish.

CHILI-LIME CREAM SAUCE

Steps:

• Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
• *Available in the Asian foods section of many supermarkets and at Asian markets.

SWEET COCONUT SAUCE

Steps:

• In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Bottle and refrigerate leftovers.

CHICKEN IN COCONUT CREAM SAUCE

Steps:

• Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
• Spoon into a bowl.
• To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
• Stir in ricotta cheese and coconut milk.
• Set aside.
• Heat 1-2 tablespoons oil in skillet.
• Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
• Add coconut/cheese mixture to skillet and bring to a simmer.
• Lower heat, cover and simmer 10-12 minutes or until chicken is done.
• Serve over rice and top with fresh cilantro.

COCONUT SHRIMP WITH CREAMY CHILI SAUCE

Steps:

• Line a baking sheet with parchment paper.
• Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
• Sprinkle the shrimp with salt and pepper.
• Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
• Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
• Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
• Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.

COCONUT SAUCE

Steps:

• Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.