SHRIMP WITH RED CHILI COCONUT SAUCE
Give shrimp a sweet and spicy makeover with red chili coconut sauce. It's swimming with savory soy, scallions, and peanut butter.
Provided by Fanny Slater
Categories Shrimp
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 plateful, Calories 495 calories, Sugar 2.8 g, Sodium 1313.9 mg, Fat 28.5 g, SaturatedFat 20.1 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 1 g, Protein 38.4 g, Cholesterol 273.7 mg
WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 7 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
- Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
- Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams
COCONUT CURRY CHILI
The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.
Provided by usmcwifey
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
- Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
- Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g
CHILI COCONUT CHICKEN CURRY
I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.
Provided by The Flying Chef
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
- Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
- Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
- Baked Kumara.
- Peel kumara and cut in half, then slice halves into strips.
- Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
- Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.
- To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
- You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.
Nutrition Facts : Calories 1056, Fat 54.3, SaturatedFat 29.3, Cholesterol 160, Sodium 564.5, Carbohydrate 84.9, Fiber 8.6, Sugar 44, Protein 59.7
COCONUT-GINGER CURRY NOODLE BOWL SAUCE
This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.
Provided by FLKeysJen
Categories Sauces
Time 20m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
- Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
- Remove from heat and serve over the vegetables, noodles and protein of your choice.
Nutrition Facts : Calories 619.6, Fat 56.7, SaturatedFat 42.6, Sodium 1539.6, Carbohydrate 29.9, Fiber 1, Sugar 14.2, Protein 6.8
FISH WITH COCONUT GINGER SAUCE
A colorful fish dish from Brazil. This recipe will work with sustainable fish like tilapia or turbot. Be sure to use coconut milk to achieve the proper thickness. Coconut water will be too thin and cream of coconut is too thick. Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.
Provided by threeovens
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
- Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
- In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
- Add remaining garlic and ginger, stirring.
- Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
- Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
- Strain, discard solids, season with salt and pepper; keep warm.
- Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
- In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
- To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.
Nutrition Facts : Calories 630.6, Fat 32.2, SaturatedFat 17.4, Cholesterol 94.4, Sodium 316.2, Carbohydrate 44.1, Fiber 3.5, Sugar 5.9, Protein 40.1
COCONUT GINGER SOY SAUCE
I am trying to add more coconut oil to my diet and came up with this easy topping for steamed veggies, salmon, or any dish of your choice. I use a brand of organic ginger tamari (soy sauce with ginger flavor added) plus virgin coconut oil. I don't have specific amounts of each ingredient, because I'm just going for a certain texture. Since I'm still experimenting with this, let me know of any additional ingredients you may put in to "kick it up."
Provided by coconutty
Categories Coconut
Time 2m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Warm the coconut oil if it is solid (it turns solid when room temperature is below 74 degrees Fahrenheit).
- Gradually mix enough ginger tamari into the oil so that it remains somewhat creamy, rather than becoming too liquid. Add lime juice to taste.
- Serve over steamed veggies, fish, or whatever you like.
Nutrition Facts : Calories 186.7, Fat 20.4, SaturatedFat 17.6, Sodium 1005.5, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 1.9
CHILE COCONUT CREAM SAUCE
This is a very nice sauce for grilled or pan fried fish. Just something a bit different. Adds a touch of class to the dish.
Provided by Grannydragon
Categories Sauces
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 214.7, Fat 20.1, SaturatedFat 14.1, Cholesterol 48.4, Sodium 142, Carbohydrate 2.9, Fiber 0.1, Sugar 0.5, Protein 1.9
COCONUT SHRIMP WITH CREAMY CHILI SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
ONE POT CURRY CHICKEN AND RICE
This Coconut Curry Chicken and Rice is a wonderfully balanced meal made with so many flavors including green curry, coconut milk, and garlic.
Provided by Lee Funke
Categories Main Meal
Time 45m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350ºF.
- Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
- Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
- Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
- Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
- Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
- Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
- When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
- Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
- Sauté the onions in the ghee and chicken juices for 2-3 minutes.
- Add the garlic to the onions and saute for an additional minute.
- Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
- Add the bell pepper, carrots, and peas to the pot and stir.
- Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
- Finally, place the chicken thighs on top of the other ingredients.
- Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
- Remove the Dutch oven from the oven and let it rest for 5 minutes.
- Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
- Enjoy!
Nutrition Facts : ServingSize 1/6, Calories 461 calories, Sugar 6, Fat 22, Carbohydrate 41, Fiber 4, Protein 24
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