Coconut Sauce Recipes

CHICKEN IN COCONUT SAUCE

Steps:

• Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
• Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
• Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.

CHICKEN WITH COCONUT SAUCE

Steps:

• In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.
• Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.
• Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
• Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.

COCONUT PEANUT SAUCE

Steps:

• Place coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with noodles, or store in an airtight container in the refrigerator for up to 5 days.

ROASTED TOMATO-COCONUT SAUCE

Steps:

• In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
• Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)

COCONUT SAUCE

Steps:

• Bring stock, coconut milk, and chicken to a boil in a 1 1/2- to 2-quart saucepan, then reduce heat and simmer, uncovered, 45 minutes.
• Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Add lemongrass, ginger, and chile to coconut mixture and bring to a boil. Remove pan from heat and let stand, covered, 30 minutes.
• Pour sauce through a fine-mesh sieve into a bowl, discarding solids, then return to pan and bring to a boil. Season with salt. Blend sauce in a blender until frothy, about 30 seconds (use caution when blending hot liquids). Serve immediately.

COCONUT SAUCE

Steps:

• Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

COCONUT DESSERT SAUCE

Steps:

• In a small saucepan, whisk together the coconut milk, salt, sugar, and water. Place over medium heat and bring to a near-simmer, lowering the heat if the coconut milk spits or pops. Give the cornstarch mixture a good stir and add it to the sauce, mixing well. Cook, stirring, for about 30 seconds, or until the sauce thickens; then remove from the heat.
• Let the sauce cool, uncovered, to concentrate the flavors before serving. It will keep in a tightly closed container in the refrigerator for up to 3 days. If you are serving it warm, reheat gently over low heat.

FISH IN CREAMY COCONUT SAUCE

Steps:

• Fry the onion and chillies in a little oil til the onion goes soft.
• Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
• Mix in the coconut milk and pineapple chunks.
• Arrange the fish pieces in the sauce, cover and simmer til cooked.
• Season with salt and sugar. It should be more savoury than sweet.
• ENJOY!

SWEET COCONUT SAUCE

Steps:

• In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Bottle and refrigerate leftovers.