COCONUT RISOTTO
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line a deep baking sheet with aluminum foil.
- Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
BRAISED DUCK WITH RED CURRY
Steps:
- Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
- Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
- With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.
RED THAI COCONUT RISOTTO
This almost one-pot meal merges the best of two cultures, with Thai taste and the short grain creamy rice of Italy. It has two full servings of vegetables, about half of your daily protein and much less fat than a typical Thai Curry. Impress your family and friends with this tasty, almond inspired take on a classic dish.
Provided by Mary Jenny
Categories Thai
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
- Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
- Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
- Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.
Nutrition Facts : Calories 370.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 46.7, Sodium 129.6, Carbohydrate 53.5, Fiber 3, Sugar 2.3, Protein 17.6
THAI RED CURRY RISOTTO
Make and share this Thai Red Curry Risotto recipe from Food.com.
Provided by dicentra
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
- Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
- Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
- Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
- Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
- Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
- If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
- Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.
RED CURRY DUCK WONTON NAPOLEONS
Steps:
- Cut whole scallion crosswise into 2-inch pieces, then cut lengthwise into thin strips and chill, along with cilantro sprigs, in a bowl of ice and cold water (to crisp and curl) about 1 hour.
- Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1/4 cup oil, swirling wok to coat, and heat until it begins to smoke. Add minced scallion, ginger, and garlic and stir-fry until softened, about 2 minutes. Add red curry paste (to taste) and stir-fry, breaking up lumps, 1 minute. Add duck and stir-fry 2 minutes. Transfer duck mixture to a large bowl and cool slightly.
- Add mango, pineapple, bell pepper, chopped cilantro, and salt and pepper to taste to duck mixture.
- Heat remaining 2 cups oil in cleaned wok over moderate heat until it registers 390°F on thermometer. Fry wonton wrappers, 1 at a time, turning over once, until golden, about 30 seconds each. Transfer with tongs to paper towels to drain.
- Drain scallion strips and cilantro sprigs in a sieve and pat dry.
- Put a wonton wrapper on a plate and top with 2 to 3 tablespoons duck mixture. Repeat layering twice, ending with duck mixture. (Napoleon will have 3 wonton layers.) Top with a cilantro sprig and a few scallion strips. Make 7 more napoleons in same manner.
CREAMY RED COCONUT CURRY
A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.
Provided by VANCITYGIRL
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
- Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 25.6 g, Cholesterol 40.8 mg, Fat 36.2 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 20.5 g, Sodium 467.7 mg, Sugar 6.5 g
More about "coconut risotto with red curry duck recipes"
THAI RED CURRY RISOTTO - LOVE AND OLIVE OIL
From loveandoliveoil.com
THAI RED CURRY WITH ROASTED DUCK - SAVEUR
From saveur.com
DUCK CURRY RECIPE - THAI RED CURRY RECIPE | HANK SHAW
From honest-food.net
KERALA STYLE DUCK CURRY WITH COCONUT MILK RECIPE
From archanaskitchen.com
10 BEST DUCK CURRY WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
RED THAI COCONUT CURRY | CURRY RECIPE - MY FAMILY DINNER
From myfamilydinner.com
RED DUCK CURRY WITH DUCK BREAST RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY THAI RED CURRY RISOTTO RECIPE WITH SEA BASS AND CALAMARI
From live2eatlovelaugh.com
COCONUT RISOTTO WITH CURRY LEAF TADKA | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
RED CURRY RISOTTO | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
10 BEST RICE RISOTTO WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
RED CURRY RISOTTO WITH SHRIMP | THE MODERN PROPER
From themodernproper.com
THAI RED CURRY DUCK | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
CREAMY COCONUT RISOTTO - OPRAH.COM
From oprah.com
COCONUT RISOTTO WITH CURRIED SHRIMP - THAT ZEST LIFE
From thatzestlife.com
RED COCONUT CURRY RECIPE - THAI RED COCONUT CURRY | HANK SHAW
From honest-food.net
COCONUT CURRY RISOTTO RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
THAI RED CURRY WITH DUCK — CARADIFALCO.COM
From caradifalco.com
THAI RED DUCK CURRY | LOVE AND OLIVE OIL
From loveandoliveoil.com
COCONUT CURRY RISOTTO WITH CRISPY SALMON - COOKING FOR KEEPS
From cookingforkeeps.com
ASIAN RISOTTO WITH SALT DRY DUCK BREAST - TASTE LIFE
From m.tastelife.tv
RED CURRY WITH ROASTED DUCK - RECIPEQU
From recipequ.com
COCONUT CURRY RISOTTO | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
THAI RED CURRY WITH DUCK RECIPE | PICKLED PLUM
From pickledplum.com
COCONUT CURRY BARLEY RISOTTO - THE STICKY KITCHEN
From the-sticky-kitchen.com
AUTHENTIC THAI RED CURRY RECIPE - ROASTED DUCK & PINEAPPLE
From tastythais.com
RED DUCK CURRY WITH DUCK BREAST RECIPE - LUV-A-DUCK
From luvaduck.com.au
THIS THAI RED CURRY RISOTTO IS FUSION FOOD AT ITS FINEST
From thekitchn.com
RED DUCK CURRY - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
THAI RED CURRY RISOTTO RECIPE | MYRECIPES
From myrecipes.com
THAI RED CURRY DUCK RECIPE - FOOD NEWS
From foodnewsnews.com
CURRY COCONUT RISOTTO ‣ THE SPICY PINEAPPLE
From thespicypineapple.com
THAI RED DUCK CURRY WITH ROTI CANAI AND COCONUT RICE
From pinterest.com.au
THAI RED DUCK CURRY | KIRRIN'S KITCHEN
From kirrinskitchen.com
CURRY AND COCONUT MILK RISOTTO – RECIPES FOOD
From ezatia.com
WORLD BEST FISH COOKING RECIPES : COCONUT RISOTTO WITH RED CURRY …
From worldbestfishrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #main-dish #fruit #poultry #rice #oven #roast #dinner-party #nuts #stove-top #dietary #coconut #meat #duck #duck-breasts #pasta-rice-and-grains #short-grain-rice #equipment #4-hours-or-less
You'll also love