Island Coconut Curry Sauce Food
ISLAND COCONUT CURRY SAUCE
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
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
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
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
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
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
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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