Coconut Chai Tea Recipe Recipe For Shrimp

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COCONUT CHAI



Coconut Chai image

I love a good chai, but had yet to run across anything like this version which looked too good not to share. Adapted from Kimmie at beyonddiet.com.

Provided by Sandi From CA

Categories     Beverages

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 quarts water
2 cinnamon sticks
8 -10 cardamom pods
8 -10 whole cloves
6 -8 peppercorns
3 tablespoons loose leaf black tea (or 3 tea bags)
1 (14 ounce) can coconut milk
1/4 cup coconut palm sugar
1 vanilla bean, seeds extracted and reserved

Steps:

  • In a large pot bring 2 quarts of water to a boil over high heat.
  • While the water is heating, take the cinnamon sticks, cardamom pods and cloves and roughly grind or chop them. Use a coffee grinder designated for spices for a couple of pulses.
  • Add the spices to the boiling water, along with the peppercorns and simmer for 10 minutes.
  • In the meantime pour the coconut milk, coconut sugar and vanilla bean and seeds into a small saucepan simmering over medium-low heat, stirring occasionally, until the sugar has melted. Do not let the mixture boil. Remove the vanilla bean pod.
  • After ten minutes remove the water from heat and add the tea. Let sit for 4-8 minutes (depending on how strong you like your tea) and strain out the tea into a pitcher. Add in the coconut milk mixture and serve.
  • TIPS: for a stronger chai, grind the spices finer and for a mild chai leave the spices whole. To extract the beans from a vanilla pod, take a sharp paring knife and run it down the center of the pod to open up the bean. Scrape the bean with the knife and add the beans to the coconut milk. If you can't have caffeine then substitute a rooibus tea for the black tea.

Nutrition Facts : Calories 216.1, Fat 8.9, SaturatedFat 8.1, Sodium 30.9, Carbohydrate 35.2, Fiber 0.8, Sugar 33, Protein 0.7

SHRIMP AND CHAYOTE IN A COCONUT-TAMARIND SAUCE



Shrimp and Chayote in a Coconut-Tamarind Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon whole coriander seeds
1/2 teaspoon black peppercorns
1 cup coconut milk from a well-stirred can (Chaokoh brand is best)
1 tablespoon thick tamarind paste*
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon paprika (good quality, bright red)
3 tablespoons olive oil
1 teaspoon whole brown mustard seeds
1/2 medium shallot, peeled and cut into fine slivers
1 clove garlic, peeled and cut into fine slivers
3 thin slices peeled fresh ginger, cut into fine slivers
1 pound shrimp, peeled, deveined, washed and patted dry
1 chayote (if small, use 1 1/2) peeled and cut into 1/8-inch julienne strips
Salt
Freshly ground black pepper
Pinch cayenne pepper
12 to 15 fresh basil leaves, cut into thin ribbons at the last minute

Steps:

  • Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat. Stir the spices until they emit a roasted aroma and turn half a shade darker. Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible. Put in a bowl. Add all the remaining ingredients for the sauce and mix well with a small whisk.
  • Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop (a matter of seconds), put in the shallots. Stir and fry for 30 seconds. Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit. Put in the shrimp and stir a few times. Add the chayote. Continue to stir and cook for a minute. Sprinkle lightly with a little salt, pepper and cayenne. Stir to mix. Add the coconut milk mixture and turn the heat down to medium low. Stir and allow the shrimp and chayote to cook through gently. As soon as the shrimp are opaque, stir in the basil and serve.

COCONUT CHAI RECIPE BY TASTY



Coconut Chai Recipe by Tasty image

Here's what you need: coconut milk, water, sugar, chai tea, cinnamon stick, dark rum

Provided by Matthew Cullum

Categories     Drinks

Yield 2 servings

Number Of Ingredients 6

13.5 fl oz coconut milk, 1 tin
1 ⅔ cups water
2 tablespoons sugar
2 bags chai tea
1 cinnamon stick
2 shots dark rum

Steps:

  • Add the coconut milk, water, and sugar to a pot. Stir, and bring to boil.
  • Turn down the heat and add the chai tea bags and cinnamon stick. Steep for 5 minutes at a low heat.
  • Add two shots of rum and simmer for a further 2-3 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 15 grams, Fat 42 grams, Fiber 0 grams, Protein 4 grams, Sugar 9 grams

CHAI TEA



Chai Tea image

Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 whole cloves
2 whole peppercorns
4 tea bags
4 teaspoons sugar
1/4 teaspoon ground ginger
1 cinnamon stick (3 inches)
2-1/2 cups boiling water
2 cups 2% milk

Steps:

  • Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.

Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.

THAI COCONUT CURRY WITH SHRIMP



Thai Coconut Curry with Shrimp image

This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.

Provided by ash77

Time 55m

Yield 4

Number Of Ingredients 18

1 (14 ounce) can coconut milk
4 tablespoons green curry paste (such as Thai Kitchen®)
2 cups chicken broth
¼ cup chopped fresh Thai basil
¼ cup chopped fresh mint
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon red pepper flakes
1 ½ teaspoons dried basil
½ teaspoon curry powder
½ teaspoon minced fresh ginger
1 (8 ounce) can sliced bamboo shoots, drained
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon vegetable oil
½ pound uncooked medium shrimp, peeled and deveined
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
  • Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
  • Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g

THAI CURRY WITH SHRIMP & COCONUT



Thai Curry with Shrimp & Coconut image

Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. -Ninette Holbrook, Orlando, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

3/4 cup coconut milk
3/4 cup cream of coconut
1/4 cup creamy peanut butter
2 tablespoons red curry paste
1-1/2 teaspoons garlic salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 medium onion, cut into 1/2-in. pieces
1 medium sweet red pepper, cut into 1/2-in. pieces
3 garlic cloves, thinly sliced
1 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
3/4 cup salted peanuts
1/3 cup sweetened shredded coconut, toasted

Steps:

  • In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.

Nutrition Facts : Calories 731 calories, Fat 49g fat (21g saturated fat), Cholesterol 138mg cholesterol, Sodium 1399mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.

CHAI TEA



Chai Tea image

This exotic tea uses cardamom, cinnamon and pepper for flavor. Stir in milk to taste.

Provided by MSucec

Categories     World Cuisine Recipes     Asian     Indian

Time 10m

Yield 6

Number Of Ingredients 6

1 ½ quarts water
4 black tea bags
10 whole cardamom seeds
2 cinnamon stick, broken in half
1 teaspoon black peppercorns
3 tablespoons white sugar

Steps:

  • In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds, cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
  • Remove pot from heat and let stand for 5 minutes.

Nutrition Facts : Calories 27.5 calories, Carbohydrate 7.3 g, Fiber 0.6 g, Protein 0.1 g, Sodium 7.3 mg, Sugar 6.3 g

EASY THAI COCONUT SHRIMP AND RICE



Easy Thai Coconut Shrimp and Rice image

Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.

Provided by gourmetmomma

Categories     Curries

Time 4h30m

Yield 2-4 serving(s)

Number Of Ingredients 19

1 lb peeled deveined shrimp (raw)
1/2 cup chopped roasted poblano pepper
3 garlic cloves, minced
2 tablespoons minced ginger
1/4 cup honey
2 tablespoons soy sauce
1/4 cup light coconut milk
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/4 cup basil leaves
1/4 cup chopped green onion
1/4 cup fresh cilantro
1 cup jasmine rice or 1 cup basmati rice
1/2 cup light coconut milk
1 cup chicken stock
1/4 teaspoon grated fresh ginger
1 tablespoon crushed pineapple

Steps:

  • A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
  • Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
  • In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
  • Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
  • Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
  • Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
  • Rice:.
  • In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
  • Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

COCONUT CURRY SHRIMP RECIPE BY TASTY



Coconut Curry Shrimp Recipe by Tasty image

The next time you want to impress your date, try this simple yet elegant shrimp curry. It's creamy and tangy, with the perfect hint of spice.

Provided by Matt Ciampa

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, divided
1 small yellow onion, diced
½ red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
½ cup unsweetened coconut milk
1 ½ teaspoons fish sauce
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ tablespoon sugar
2 teaspoons curry powder
1 tablespoon maggi, (chicken bouillon powder)
1 lb jumbo shrimp, peeled and deveined
brown rice, for serving
fresh cilantro leaf, for garnish

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
  • Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3-4 minutes.
  • Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
  • Add the shrimp and cook for 3-4 minutes, until pink and opaque.
  • Serve the curry with brown rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 552 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 5 grams, Protein 50 grams, Sugar 9 grams

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