Island Coconut Curry Sauce Food

ISLAND COCONUT CURRY SAUCE

Island Coconut Curry Sauce image

Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade.

Provided by momaphet

Categories Low Protein

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

2/3 cup cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons green onions, minced
2 teaspoons curry powder
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

COCONUT CURRY THAI CHICKEN

Coconut Curry Thai Chicken image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

Steps:

For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

COCONUT CURRY SAUCE

Coconut Curry Sauce image

This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.

Provided by lazyme

Categories Curries

Time 35m

Yield 2 cu

Number Of Ingredients 7

Ingredients

1/2 cup mirin
1/4 cup lemongrass, chopped
1 tablespoon ginger, chopped
1/4 cup dry white wine
2 cups whipping cream
3/4 cup unsweetened coconut milk
2 teaspoons green curry paste (Thai) or 2 teaspoons red curry paste (Thai)

Steps:

Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
Add wine and boil until reduced to 1/4 cup, about 6 minutes.
Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).

SPICY COCONUT CURRY SAUCE

Spicy Coconut Curry Sauce image

This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories Sauce Super Bowl Backyard BBQ Tailgating Simmer Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

Ingredients

3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Steps:

Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

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