Bananas Simmered In Jasmine Scented Coconut Milk Recipes

BANANAS POACHED IN VANILLA-SCENTED CHARDONNAY

Steps:

• Pour Chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
• Meanwhile, fill a bowl with water and add lemon juice. Peel bananas;,cut them in half lengthwise and, then into 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
• After wine mixture has simmered for 5 minutes, dDrain bananas and add to simmering wine to wine. Add nutmeg. Return Bring backmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.

SWEETENED BANANAS IN COCONUT MILK

Steps:

• Bring the coconut milk to a boil in a pot. Add the bananas to the coconut milk and cook until tender, about 15 minutes. Dissolve the sugar and salt into the mixture. Stir the coconut cream through the mixture. Remove from heat; serve hot.

SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI

Steps:

• Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
• Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.

BANANA GOLDEN MILK

Steps:

• Combine almond milk, banana, coconut milk, maple syrup, vanilla extract, turmeric, cinnamon, and ginger in a blender; blend until completely smooth.
• Pour mixture into a small saucepan over medium-low heat. Cook, stirring constantly, just until milk is warm. Do not bring to a simmer, or milk will curdle. Serve immediately.

HOT BANANAS IN COCONUT MILK

Steps:

• Peel the bananas and cut into bite-sized pieces.
• In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
• Add the bananas.
• Bring back to a boil, then turn down the heat and simmer for 2 - 4 minutes, until the bananas are tender but not mushy.
• Serve hot, sprinkling extra cinnamon on top if desired.

COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
• Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
• Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
• Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
• Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

BANANAS SIMMERED IN JASMINE-SCENTED COCONUT MILK

Steps:

• Peel the bananas just before you are ready to cook them.
• In a sauce pan, heat the coconut milk. Add sugar to the desired sweetness and a little bit of salt. The salt enhances the rich creamy taste of coconut milk, especially if you are using canned milk.
• Sprinkle in a few drops of Mali essence, if you wish a delicatae floral scent in the background. When the mixture is hot and smooth, add the bananas and simmer about 5 minutes, or until the bananas are cooked but still in whole pieces.