CARIBBEAN PRAWN AND BANANA CURRY
This sweet and spicy Caribbean prawn and banana curry is a rich, fiery dish prepared with coconut milk, scotch bonnet chillies, and tomatoes, in 350 kcal.
Provided by Foodaciously
Categories Mains
Time 30m
Number Of Ingredients 13
Steps:
- Sizzle the oil with chopped onion, sliced ginger, crushed garlic, curry powder, allspice, and thyme for a few minutes until fragrant.
- Next, add sliced chillies, chopped tomatoes, coconut milk, and a bit of water. Simmer the curry for 10 minutes.
- Add the bananas sliced into chips to the curry and cook for 5 minutes.
- Tip in the prawns and lime juice, then cook the curry for a further 5 minutes. Serve with steamed rice and garnish with thyme.
Nutrition Facts : Calories 348 calories, Carbohydrate 23 calories, Fat 20 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sugar 12 grams, UnsaturatedFat 6 grams
BANANA COCONUT BUNDT® CAKE
Steps:
- Heat oven to 325°F. Grease and flour 12-cup Bundt pan; set aside.
- Combine sugar and butter in bowl. Beat on medium speed until creamy. Add buttermilk, eggs and rum flavoring; beat until well mixed. Add flour, soda and salt. Beat at low speed, scraping bowl often, until well mixed. Add mashed bananas and coconut; continue beating until well mixed.
- Pour batter into prepared pan. Bake 60-75 minutes or until long toothpick inserted into center comes out clean. (If top of cake is browning too much, cover with piece of aluminum foil and continue baking.) Cool in pan 5 minutes. Invert onto cooling rack; remove from pan. Cool 1 hour.
- Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over cooled cake.
Nutrition Facts : Calories 300 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 65 milligrams, Sodium 270 milligrams, Carbohydrate 48 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
CRUNCHY COCONUT PRAWNS
Golden and crunchy these are so tasty they are irresistible, serve as a starter, appetizer or light summer lunch.
Provided by bottlegreen
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Remove the shell from the prawns keeping the tail on, prepare 3 bowls, one with the flour in, one with the beaten egg and one with the coconut and breadcrumbs mixed together. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated.
- To make the dipping sauce, place the cordial, chilli and rice wine vinegar in a small saucepan, bring to the boil, simmer until reduced a little and syrupy.
- Heat the oil in a pan, cook the prawns until golden for approx. 5 mins, turning half way if shallow frying, drain on kitchen paper.
- Serve the prawns with the lime and coconut dipping sauce
COCONUT PRAWNS
Make and share this Coconut Prawns recipe from Food.com.
Provided by Diana Adcock
Categories Coconut
Time 31m
Yield 24 prawns, 6 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein and butterfly prawns-leave the tail if possible.
- In a bowl beat together the eggs, milk and hot sauce.
- Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
- Dip each prawn in: flour mixture first, egg mixture second, coconut third.
- At this point they can be placed on waxed paper and refrigerated until ready to cook.
- OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
- Serve with warmed jalapeno pepper jelly or cocktail sauce.
Nutrition Facts : Calories 429.9, Fat 37, SaturatedFat 14.4, Cholesterol 92.5, Sodium 436, Carbohydrate 19.5, Fiber 1.5, Sugar 13.8, Protein 6.8
TROPICAL COCONUT AND BANANA SHRIMP
A light dish that is wonderful for summertime or for dreaming about being at the shore. It blends the flavors of coconut, pineapple, and banana that complement each other so well. I use cooked tail-off shrimp and canned pineapple as it makes the preparation much shorter
Provided by Babushka
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain juice form pineapple can into bowl with shrimp in it and set aside.
- Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
- Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
- Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
- Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
- Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
- Serve over rice.
Nutrition Facts : Calories 470.2, Fat 10.5, SaturatedFat 6.1, Cholesterol 179.3, Sodium 856.6, Carbohydrate 69.8, Fiber 3.2, Sugar 24, Protein 24.3
SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE
Steps:
- In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
- Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
- Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
- Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
- Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
- Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.
PRAWNS WITH VANILLA COCONUT SAUCE
Steps:
- In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.
THAI COCONUT PRAWN NOODLES RECIPE
Take a look at our coconut prawn noodles recipe
Provided by GoodtoKnow
Yield Serves: 3-4
Number Of Ingredients 7
Steps:
- Cook the noodles according to packet instructions, drain, refresh under cold water, drain again and set aside.
- In a large wok or pan, heat the green curry paste in the oil. Add the vegetables and stir-fry for 2-3 mins. Add the prawns and cook for another 2-3 mins until they turn pink.
- Add the coconut cream and simmer for 3-4 mins. Add the noodles, mix well and stir in the chopped coriander before serving.
Nutrition Facts : @context https
CINNAMON-COCONUT-CHOCOLATE CHIP BANANA BREAD
This is a riff on a super popular and delicious recipe from the site: Cathy's Banana Bread. This version incorporates other reviewers' suggestions to use a mix of white and brown sugar and to use butter instead of margarine. It also includes a little coconut and cinnamon. The coconut toasts nicely on top, adds great texture, and smells and tastes amazing with the banana and the chocolate.
Provided by Nicholio
Categories Everyday Cooking Special Collection Recipes New
Time 1h25m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.
- Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.
- Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.
- Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 37 g, Cholesterol 37.2 mg, Fat 10.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 165.7 mg, Sugar 21.9 g
PRAWNS IN COCONUT MILK
Succulent prawns slowly simmered in a coconut milk gravy
Provided by apigeonnapie
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- First apply some salt and turmeric to the prawns and set them aside for at least 30 minutes.
- In the meantime extract the coconut milk. Grate the coconut and put it in a mixer with some warm water. Give it a good blitz and then strain the milk. The first extract will be thick and creamy. Put the grated coconut back with some more warm water and purée it well. The second extract will be thinner.
- Heat a little bit of oil and lightly sauté the prawns. You will find them changing colour and becoming redder. Take them out and keep them aside.
- Heat some more oil and add some cumin seeds. Once they start to crackle add the onion paste and ginger paste. Sauté till it starts leaving oil. Add the coriander powder, cumin powder, turmeric powder, red chilli powder, salt and sugar. Fry for a minute or so and add a cup of water. Once it comes to a boil slowly add the coconut milk.
- Now add the prawns, put the flame on low, cover and cook for about 10 minutes.
- Garnish with some shredded coconut.
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- First put the frozen prawns in the bowl and cover with warm water to defrost them. Let them drain out completely, then cover with the lemon juice.
- Heat the oil in the wok and add the ginger, onion and garlic and cook for about 4 minutes. Then add the spices and continue cooking for another minute or so. Optionally you can add chilli powder and a single chilli to give it a bite, but this depends on how you want your curry.
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