Chilli And Coconut Salsa Recipes

SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE

Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice image

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Provided by Dave Lieberman

Categories main-dish

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 23

Ingredients

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Steps:

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

COCONUT CURRY CHILI

Coconut Curry Chili image

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

Ingredients

½ pound ground turkey
2 (10.75 ounce) cans tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

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

CILANTRO SALSA WITH COCONUT AND LIME

Cilantro Salsa with Coconut and Lime image

This salsa makes a wonderful dipping sauce. It can also be spooned over grilled shrimp, fish, chicken, or lamb.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 1/2 cup

Number Of Ingredients 9

Ingredients

1 teaspoon cumin seeds
6 scallions, white and light-green parts only, chopped
2 small garlic cloves
1 or 2 serrano chiles, seeded for less heat, if desired
3 cups loosely packed cilantro leaves
1/4 cup freshly squeezed lime juice, (about 3 limes)
2 tablespoons shredded sweetened coconut
1/2 teaspoon coarse salt
1 tablespoon plus 1 teaspoon olive oil

Steps:

In a small skillet, heat cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly with the side of a knife.
In a food processor, process scallions, garlic, and chiles until finely chopped, about 10 seconds. Add cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times. Serve at room temperature.

Nutrition Facts : Calories 98 g, Fat 7 g, Fiber 2 g, Protein 2 g, Sodium 270 g

COCONUT-CHILLI MARINADE

Coconut-chilli marinade image

Rub this marinade over chicken thighs or white fish, then marinate overnight to impart the wonderfully fragrant flavours of coconut, chilli and fish sauce

Provided by Esther Clark

Time 5m

Number Of Ingredients 5

Ingredients

thumb-sized piece of ginger
2 roughly chopped chillies
7 tbsp sesame oil
2 tbsp fish sauce
40g desiccated coconut

Steps:

Pulse the ginger, grated, the chopped chillies, sesame oil, fish sauce and desiccated coconut to a chunky paste in a food processor.

Nutrition Facts : Calories 243 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium

CHILLI AND COCONUT SALSA

Chilli and Coconut Salsa image

Make and share this Chilli and Coconut Salsa recipe from Food.com.

Provided by Sarah

Categories Sauces

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 small fresh coconut
1 small fresh pineapple
2 green chilies
5 cm fresh lemongrass
4 tablespoons natural yoghurt
1/2 teaspoon salt
2 tablespoons fresh coriander, chopped

Steps:

Remove flesh from coconut, and grate. Place in medium sized bowl.
Cut skin away from pineapple and finely chop, add to coconut.
De-seed the chillies and finely chop. Add to coconut-pineapple mixture.
Chop lemongrass very finely. Add to mixture.
Stir in remaining ingredients and stir to combine all ingredients.
Place in serving bowl.

Nutrition Facts : Calories 284.2, Fat 22.6, SaturatedFat 19.9, Cholesterol 1.3, Sodium 213.6, Carbohydrate 21.9, Fiber 7.3, Sugar 12.6, Protein 3.3

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