Kfi Coconut Curry Sauce Recipes

CURRY-COCONUT SHRIMP

Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

PALEO COCONUT CURRY STIR FRY

Paleo Coconut Curry Stir Fry image

This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!

Provided by Chris Denzer

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ cups coconut milk
1 tablespoon minced ginger
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon oyster sauce
2 teaspoons minced garlic
½ teaspoon chile-garlic sauce (such as Sriracha®)
2 tablespoons white sugar or sugar substitute
1 tablespoon avocado oil
1 pound chicken breast, cut into bite-sized pieces
½ onion, sliced
1 ½ teaspoons curry powder
2 cups broccoli florets

Steps:

Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 16 g, Cholesterol 58.5 mg, Fat 24.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 17.1 g, Sodium 387.1 mg, Sugar 8.5 g

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