COCONUT SAUCE
This sweetened coconut milk is used as topping for Inangit (sticky rice).
Provided by lola
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.7 g, Fat 8.4 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 7.4 g, Sodium 11.3 mg, Sugar 21.3 g
COCONUT CURRY CHILI
The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.
Provided by usmcwifey
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
- Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
- Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g
CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
CHILE COCONUT CREAM SAUCE
This is a very nice sauce for grilled or pan fried fish. Just something a bit different. Adds a touch of class to the dish.
Provided by Grannydragon
Categories Sauces
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots and ginger.
- Simmer to reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.
- Makes about 1/2 cup. Serve over fish.
Nutrition Facts : Calories 214.7, Fat 20.1, SaturatedFat 14.1, Cholesterol 48.4, Sodium 142, Carbohydrate 2.9, Fiber 0.1, Sugar 0.5, Protein 1.9
GREEN CHILE CREAM SAUCE
My Man made this WONDERFUL homemade sauce of home ingredients at hand. He's so simplistic!! Made and put over his homemade burritos!!! Nice and smothered.... with melted shredded cheese, mmmmmm!! .... I hear your tummy rumblin!! lol
Provided by Chef GreanEyes
Categories Sauces
Time 8m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- heat chiles in small sauce pan with butter until butter is melted.
- simmer over low heat for about 2 minute.
- slowly add flour and stir in to make rioux.
- add milk and garlic then mix and simmer until desired consistancy is reached.
- season with salt and pepper.
CARIBBEAN COCONUT CURRY SAUCE
Make and share this Caribbean Coconut Curry Sauce recipe from Food.com.
Provided by Katie Hums
Categories Coconut
Time 50m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 6
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.
- NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.
THAI-STYLE CHICKEN IN COCONUT SAUCE
Steps:
- In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.
CHICKEN IN COCONUT CREAM SAUCE
Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.
Provided by Claire312
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
- Spoon into a bowl.
- To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
- Stir in ricotta cheese and coconut milk.
- Set aside.
- Heat 1-2 tablespoons oil in skillet.
- Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
- Add coconut/cheese mixture to skillet and bring to a simmer.
- Lower heat, cover and simmer 10-12 minutes or until chicken is done.
- Serve over rice and top with fresh cilantro.
Nutrition Facts : Calories 254.8, Fat 10.9, SaturatedFat 4.1, Cholesterol 80.1, Sodium 735.2, Carbohydrate 6, Fiber 1.1, Sugar 1.6, Protein 32.3
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