Coconut Corn Curry Recipes

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QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS



Quick Coconut Curry with Rice, Corn, and Beans image

This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

Provided by SN

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 7

Number Of Ingredients 10

1 (15 ounce) can black-eyed peas, undrained
1 (14 ounce) can coconut milk
½ (12 ounce) package frozen corn
1 (5.5 ounce) can tomato paste
2 tablespoons Jamaican-style curry powder
1 tablespoon white sugar
¾ teaspoon salt, or to taste
4 cups water, or as needed
1 ¾ cups basmati rice
1 pinch salt

Steps:

  • Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
  • Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
  • Mix rice and curry sauce together in a large bowl.

Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g

COCONUT CURRY CARAMEL CORN



Coconut Curry Caramel Corn image

Provided by Food Network

Time 2h10m

Yield 18 cups

Number Of Ingredients 24

Olive oil spray
1 1/2 cups shredded unsweetened coconut
3 tablespoons canola oil
3/4 cup popcorn kernels
2 cups Candied Peanuts, recipe follows
2 cups packed dark brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup light corn syrup
3 tablespoons chopped fresh curry leaf, optional
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon ground mace or nutmeg, optional
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, optional
1/4 teaspoon ground cinnamon
2 cups unsalted peanuts
2 tablespoons well-shaken canned coconut milk
2 tablespoons packed dark brown sugar
1 tablespoon chopped fresh kaffir lime leaf (about 10 leaves)
1/2 teaspoon kosher salt
1/4 teaspoon reshampatti chile powder or cayenne pepper, optional

Steps:

  • Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
  • Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes. Set aside to cool, leaving the oven on.
  • Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 5 minutes. Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes. Remove the pot from the heat, but continue shaking it until the popping stops entirely. Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl. Add the toasted coconut and the Candied Peanuts.
  • Before beginning the caramel process, spray a rubber spatula, a wooden spoon and 2 cookie sheets liberally with olive oil spray.
  • In a medium saucepan, combine the brown sugar, butter and corn syrup. Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted. Continue cooking, stirring constantly and being careful not to splatter the hot caramel, until the mixture thickens and a candy thermometer registers 255 degrees F, about 7 minutes. (If you do not have a candy thermometer, you will know it is ready when the bubbles of the mixture get noticeably larger and slower.) Remove from the heat. Add the curry leaf if using, salt, baking soda, cumin seeds, black mustard seeds, turmeric, mace if using, paprika, cayenne if using and cinnamon. Stir quickly to incorporate, and then immediately pour the caramel over the popcorn mixture. Stir with the wooden spoon until all of the popcorn is well coated.
  • Pour the mixture out onto the oiled cookie sheets and spread it out evenly. Bake for 1 hour, stirring it every 20 minutes to keep it from burning. Remove the cookie sheets from the oven and let the popcorn cool to room temperature. The popcorn will crisp as it cools.
  • When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage. It will keep well for 4 days.
  • In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, kaffir lime leaf, salt and reshampatti. Put the mixture in a nonstick saute pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes. Then stir, and continue to cook, stirring occasionally, until the peanuts have browned, about 5 minutes. (The nuts will brown evenly and the pan may smoke slightly from the coconut milk, but this is all okay if you are stirring continuously.)
  • Transfer the mixture to a plate and set aside to cool. The nuts will still be somewhat moist at this point but will crisp as they cool.
  • Once the nuts are cool, break them up. Store in an airtight container at room temperature.

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI



Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 40m

Number Of Ingredients 20

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

  • Start your rice first thing so that it's ready when your curry's ready.
  • Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
  • Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
  • Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
  • Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
  • Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
  • Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
  • Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
  • To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

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