COCONUT CURRY SAUCE
This coconut curry sauce makes eight portions, but that doesn't mean it has to serve eight people. If you're cooking for four, freeze half for another time. To make this sauce into a full meal, add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce. Serve the finished curry with rice or naan bread.
Provided by Shivi Ramoutar
Categories Main course
Yield Serves 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly, for 10 minutes, or until softened and browned.
- Add the garlic and spices and cook, stirring continuously, for about 20 seconds.
- Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened.
- If cooking to eat now, add your chosen ingredients (see tip below), or leave to cool and then pour the sauce into ice-cube trays to freeze.
- To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through.
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.
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
SALMON DUMPLINGS WITH COCONUT CURRY SAUCE
Provided by Food Network
Categories main-dish
Yield 30 to 40 dumplings; 6 to 8 servings
Number Of Ingredients 22
Steps:
- Simmer the pork fat in water to cover for 15 minutes. Drain, allow to cool, and chop finely.
- Cut the salmon into a small dice. Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed.
- Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal. The resulting dumpling should look like a nurse's cap. Repeat until filling has been used.
- Bring a large quantity of water to a boil. When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque. Remove, drain, and serve over or with the Coconut Curry Sauce.
- Heat a saucepan and add the curry paste. Saute very briefly. Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside.
- While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.
BRAZILIAN VEGETABLE CURRY WITH SPICY TOMATO AND COCONUT SAUCE
Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry. It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire.
Provided by PinkCherryBlossom
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
- Meanwhile begin making the sauce.
- Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
- Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
- Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
- When the veg is ready add the veg and the chickpeas to the sauce and heat through.
Nutrition Facts : Calories 432.8, Fat 14.9, SaturatedFat 7.5, Sodium 230.9, Carbohydrate 72.8, Fiber 11.8, Sugar 32.5, Protein 8
SPICY CHICKEN WITH COCONUT LIME SAUCE
From a Tyson chicken cookbook. This recipe was a contest winner and was submitted by Melissa Gilbert of Frederick, MD. I haven't tried it yet.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large, nonstick frypan, place oil over medium-high heat.
- Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
- To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
- Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
- Remove and discard the peppers.
- To serve, place rice in serving platter and then top with chicken mixture.
- Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.
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