Rainforest Cafes Coconut Curry Sauce Recipes

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RAINFOREST CAFE'S COCONUT CURRY SAUCE



Rainforest Cafe's Coconut Curry Sauce image

Make and share this Rainforest Cafe's Coconut Curry Sauce recipe from Food.com.

Provided by Grimms Restaurant T

Categories     Coconut

Time 5m

Yield 1 Large bowl

Number Of Ingredients 6

2 quarts mayonnaise
4 (15 ounce) cans Coco Lopez
2 1/2 teaspoons horseradish
1/2 cup rice wine vinegar
2 1/2 teaspoons curry powder
2 1/2 teaspoons Dijon mustard

Steps:

  • Mix and Chill.

Nutrition Facts : Calories 10653.9, Fat 932.9, SaturatedFat 361.6, Cholesterol 488.8, Sodium 14405.8, Carbohydrate 597.8, Fiber 40.2, Sugar 227.2, Protein 64.3

RAINFOREST CAFE CARIBO COCONUT CHICKEN WITH HONEY MUSTARD SAUCE



Rainforest Cafe Caribo Coconut Chicken With Honey Mustard Sauce image

This is a tasty way to do up chicken tenders. The coconut adds a sweet and crispy touch that is just right. Serve the honey mustard on the side for delicious dipping. From a copycat site.

Provided by Molly53

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons sugar
2 cups flaked coconut
1 cup cornstarch
1/4 cup flour
2 eggs (beaten)
1/4 cup water
vegetable oil (for deep frying)
honey mustard dressing (your own or #11853)
sauteed pineapple slice, for garnish (optional)

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.

CARIBBEAN COCONUT CURRY SAUCE



Caribbean Coconut Curry Sauce image

Categories     Sauce     Coconut     Curry     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

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.

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