Rainforest Cafe Coconut Curry Sauce Recipes

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth.
• Stir in green onions, curry powder, cayenne pepper and salt.
• (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
• Pass remaining sauce separately.
• NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.

RAINFOREST CAFE CARIBO COCONUT CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Place breasts between pieces of wax paper and pound to 1/2 inch thick.
• Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
• Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
• When chicken breast are ready to be prepared, rinse lightly and drain.
• Place coconut, corn starch, and flour in a bowl and mix well.
• In separate bowl place beaten eggs and add water, blend well.
• Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
• Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
• Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
• Remove and place on a paper towel to drain.
• For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
• Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.

ISLAND COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

RAINFOREST CAFE SAFARI SAUCE

Steps:

• Spoon the mango chutney into a bowl, cutting up any larger chunks of fruit.
• With a whisk, blend in the mayonnaise.Add the mustard, honey, curry powder, and Tabasco sauce, blending to thoroughly combine.
• Scoop into 8 oz. jars and seal with lids. Store the sauce in the refrigerator for up to 4 weeks.
• Enjoy!

COCONUT CURRY SAUCE

Steps:

• Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
• Add wine and boil until reduced to 1/4 cup, about 6 minutes.
• Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
• Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).