SHRIMP AND BUTTERNUT SQUASH IN COCONUT MILK BROTH
This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.
Provided by Kim127
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
- Stir in squash and bell peppers.
- Bring to a boil.
- Reduce heat and simmer for about 10 minutes or until squash is tender.
- Stir in shrimp.
- Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
- Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
- Serve!
Nutrition Facts : Calories 246.9, Fat 1.9, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1265.9, Carbohydrate 37.9, Fiber 2.7, Sugar 5.5, Protein 19.8
BUTTERNUT SQUASH AND GREEN BEANS IN COCONUT MILK CURRY
Make and share this Butternut Squash and Green Beans in Coconut Milk Curry recipe from Food.com.
Provided by hannahactually
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside.
- add green beans to pan. repeat process with green beans, topping with water as needed.
- return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients.
- transfer curry to serving dish.
- heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.
Nutrition Facts : Calories 285.1, Fat 23.3, SaturatedFat 12.7, Sodium 84.4, Carbohydrate 19.1, Fiber 4.9, Sugar 6.9, Protein 4.6
OKRA WITH COCONUT (MASALA BHINDI SABJI)
This slightly sweetish okra curry is an adapted version (I reduced the salt slightly and increased the coconut a little bit)of a Vedish cookbook that I borrowed from my BF's brother, who brought it from a Hari Krishna. I served this together with my Zucchini Raita, JoyfulCook's Unforgetable Potato Curry, storebought lime pickle and storebought chappatis. Everything went wonderful together as this curry is slightly sweet, the potato curry hot, the raita sour and creamy and the pickle sour and hot.
Provided by tigerduck
Categories Coconut
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt.
- Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir.
- Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan.
- Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.
Nutrition Facts : Calories 261.6, Fat 20.5, SaturatedFat 14, Cholesterol 32.8, Sodium 747.4, Carbohydrate 19.5, Fiber 8.3, Sugar 5.3, Protein 5
More about "okra and butternutsquash in coconut milk food"
OKRA IN COCONUT MILK || BHINDI COCONUT CURRY - COOK2NOURISH
From cook2nourish.com
5/5 (1)Category Main CourseCuisine Indian, KeralaTotal Time 35 mins
VENDAKKA MAPPAS - OKRA CURRY WITH COCONUT MILK
From cookingcurries.com
10 BEST OKRA CURRY WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
SHRIMP AND OKRA IN COCONUT MILK - SALU SALO RECIPES
From salu-salo.com
OKRA WITH COCONUT MILK RECIPE - JOYFUL BELLY SCHOOL OF …
From joyfulbelly.com
SQUASH IN COCONUT MILK (GINATAANG CALABASA) - LATEST …
From latestrecipes.net
HOW TO MAKE COO COO WITH COCONUT MILK AND OKRA | CLASSIC BAKES
From classicbakes.com
100% (7)Calories 1021 per servingCategory Medium
8 CHICKEN OKRA COCONUT MILK RECIPES - FOOD NEWS
From foodnewsnews.com
VENDAKKA MAPPAS RECIPE (OKRA CURRY WITH COCONUT MILK) - FOOD …
From foodnewsnews.com
OKRA COCONUT MILK CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
LADY’S FINGER IN COCONUT SAUCE (OKRA CURRY, BENDA GHASI)
From justalittlebite.com
PRAWNS COOKED IN COCONUT MILK WITH OKRA (JAMAICAN STYLE)
From jamaicanfoodsandrecipes.com
10 BEST OKRA CURRY WITH COCONUT MILK RECIPES | YUMMLY
From yummly.co.uk
10 BEST CURRY BUTTERNUT SQUASH COCONUT MILK RECIPES | YUMMLY
From yummly.com
OKRA WITH SPICES AND COCONUT MILK - TASTEFOOD.TOP
From tastefood.top
COCONUT MILK VS OKRA - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love