MANGO COCONUT CURRY
Mangoes in curry. Pretty interesting and exciting right? The curry mellows out the sweetness of the mango. The combination of flavors are fantastic. Serve this with your favorite rice and you'll have one of the best comfort food ever.
Provided by Alex Villena @free_athlete
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Heat up the oil in a large pan and add the onion, garlic and ginger once hot.
- Fry for around 10 minutes until softened.
- Add the curry powder and turmeric fry for about a minute until fragrant.
- Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover.
- Bring to the boil and simmer on low heat for around 10 minutes until the carrot is cooked through.
- Add the spinach and simmer for another few minutes until wilted.
- Leftovers keep well covered in the fridge for a few days, and can be frozen. Enjoy!
GRILLED LOBSTER TAILS WITH GREEN CURRY-MANGO DIPPING SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
- Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
- Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.
CHICKEN AND MANGO CURRY
I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it!
Provided by dale7793
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a deep frying pan or wok heat oil over medium heat until hot.
- Add curry paste and garlic and cook, stirring, for about 30 seconds.
- Slowly stir in coconut milk and chicken broth.
- Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
- Remove and discard garlic.
- Add ginger, onion, and peppers; cook until tender, about 7 minutes.
- Add mango, straw mushrooms, fish sauce, and sugar.
- When heated through, serve over individual plates of hot rice.
- Garnish with cilantro.
Nutrition Facts : Calories 1547.2, Fat 65.9, SaturatedFat 41.8, Cholesterol 72.6, Sodium 2868.6, Carbohydrate 195, Fiber 11.1, Sugar 28.5, Protein 49
COCONUT MANGO THAI BEEF CURRY
My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.
SPICY INDIAN CHICKEN AND MANGO CURRY
I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!
Provided by KIKI810
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g
COCONUT MANGO GREEN CURRY COCKTAIL SAUCE
Yesterday I served Christmas Brunch for my family. This year I was not my typical over-the-top foodie self and opted for a simple brunch. My one signature "Star" of the meal was a Shrimp cocktail bar with 4 very different types of cocktail sauces. I searched the internet for ideas, recipes, and was able to compile my taste buds and about 100 recipes into four choices. This one was REALLY good....rated as second best of the four. Since I'm a big fan of Green Curry lately, I really really loved it!
Provided by Melanie B.
Categories Mango
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients except the cilantro into a sauce pot and bring to a boil over medium high heat. Reduce to a simmer and cook uncovered for about 10-15 minutes.
- Turn off heat and cool for a few minutes. Place in a blender or use a hand held blender to puree mixture.
- Place back in the sauce pot, cook over medium to medium-low heat and reduce to your desired thickness.
- When making this sauce for shrimp cocktail, I like it much thicker so I did use about a tablespoon of cornstarch -- made a slurry -- and brought back up to a boil to thicken a bit. If you do this, however, do not use too much cornstarch that would alter the flavor.
- Chill the sauce before serving. Add cilantro right before serving.
- This sauce can also be used as a sauce for any other dishes -- chicken, vegetables, etc. On the heat scale, I would place it as a 2 out of 5 -- a little kick but not much. Add additional Serranos if you desire more heat.
COCONUT GREEN CURRY SAUCE
Categories Dairy Ginger Coconut Lemongrass Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Peel gingerroot and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin. Boil mixture until mirin is reduced to about 3 tablespoons. Add white wine and boil until liquid is reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly. Pour sauce through a fine sieve into a bowl and stir in curry paste. Season sauce with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving.
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