Rainforest Cafes Coconut Curry Sauce Food

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RAINFOREST CAFE'S COCONUT CURRY SAUCE



Rainforest Cafe's Coconut Curry Sauce image

Make and share this Rainforest Cafe's Coconut Curry Sauce recipe from Food.com.

Provided by Grimms Restaurant T

Categories     Coconut

Time 5m

Yield 1 Large bowl

Number Of Ingredients 6

2 quarts mayonnaise
4 (15 ounce) cans Coco Lopez
2 1/2 teaspoons horseradish
1/2 cup rice wine vinegar
2 1/2 teaspoons curry powder
2 1/2 teaspoons Dijon mustard

Steps:

  • Mix and Chill.

Nutrition Facts : Calories 10653.9, Fat 932.9, SaturatedFat 361.6, Cholesterol 488.8, Sodium 14405.8, Carbohydrate 597.8, Fiber 40.2, Sugar 227.2, Protein 64.3

BROILED TILAPIA WITH THAI COCONUT- CURRY SAUCE



Broiled Tilapia With Thai Coconut- Curry Sauce image

This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )

Provided by GaylaJ

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)

Steps:

  • Preheat broiler.
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
  • Add ginger and garlic; cook 1 minute.
  • Add peppers and onions; cook 1 minute.
  • Stir in curry powder, curry paste, and cumin; cook 1 minute.
  • Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
  • Remove from heat and stir in cilantro.
  • Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
  • Broil 7 minutes or until fish flakes easily when tested with a fork.
  • Serve fish with sauce, rice, and lime wedges.

RAINFOREST CAFE SAFARI SAUCE



Rainforest Cafe Safari Sauce image

A wonderful creamy mango chutney based honey mustard sauce to compliment sandwiches, wraps, good with fish and rice, and great as a dip with a little kick! Adapted from America's Most Wanted Recipes Cookbook by Ron Douglas. This recipe makes 1 1/2 cups(the original makes 3 cups), but can be easily doubled or even halved.

Provided by Sharon123

Categories     Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

1/2 cup mango chutney
1/2 cup mayonnaise
1/4 cup yellow mustard
1/4 cup honey
1 teaspoon curry powder
1 dash Tabasco sauce

Steps:

  • Spoon the mango chutney into a bowl, cutting up any larger chunks of fruit.
  • With a whisk, blend in the mayonnaise.Add the mustard, honey, curry powder, and Tabasco sauce, blending to thoroughly combine.
  • Scoop into 8 oz. jars and seal with lids. Store the sauce in the refrigerator for up to 4 weeks.
  • Enjoy!

Nutrition Facts : Calories 509.4, Fat 28, SaturatedFat 4, Cholesterol 20.4, Sodium 1032.2, Carbohydrate 68.3, Fiber 1.9, Sugar 51.8, Protein 2.9

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

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.

FRESH TUNA IN COCONUT CURRY SAUCE



Fresh Tuna in Coconut Curry Sauce image

Warm, spicy, creamy and delicious! Serve this tuna dish over jasmine or basmati rice. If your'e in a mood for noodles you can serve it with small egg noodles too. Either way you are in for a tasty treat.

Provided by YiddesheMamala

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (6 -8 ounce) tuna steaks (raw)
1 (13 1/2 ounce) can coconut milk
1 small yellow onion
1 tablespoon olive oil or 1 tablespoon other vegetable oil
1 cup green peas
2 -3 tablespoons of hot curry powder
1 (16 ounce) can diced tomatoes with lime and cilantro (optional)
1 -2 teaspoon hot paprika
2 cups water, for poaching tuna steaks

Steps:

  • In a small saucepan place 2 cups of water and bring to a boil, lower heat to simmer and place tuna steaks into the water for about 8-10 minutes, covered on low heat.
  • Remove from heat once steaks are opaque and drain water from them and let them cool a bit.
  • Heat oil in frying pan and place diced onion in pan and saute until opaque.
  • Open your coconut milk and place in a med saucepan or deep fry-pan.
  • Add curry powder and stir it in well ( you can adjust curry powder to taste).
  • Cut up tuna steaks into 1" cubes and add to the sauce keeping on a low flame.
  • Add onion and peas to mixture and simmer for about 5 minutes.
  • Serve over a bed of rice or noodles.

Nutrition Facts : Calories 392.7, Fat 25.9, SaturatedFat 17.4, Cholesterol 32.3, Sodium 89.7, Carbohydrate 17.5, Fiber 5.5, Sugar 9.1, Protein 25.1

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

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.).

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