COCONUT CEVICHE RECIPE BY TASTY
Nothing says summer like a refreshing coconut ceviche. Cracking open a coconut may seem intimidating, but if you follow our easy steps, you'll be impressing your friends in no time. Serve this ceviche as fun first course or light main meal.
Provided by Betsy Carter
Categories Snacks
Time 1h50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
- With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
- With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
- In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
- Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
- Serve the ceviche chilled with tortilla chips or in a tostada shell.
- Enjoy!
THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY
Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
- Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
- Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
- Garnish the curry with cilantro and serve over brown rice.
- Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams
THAI COCONUT CEVICHE
I created this recipe as a cold condiment to serve with my Pad Thai. Wow! I even impressed myself, not to mention my guests.
Provided by krista schluderman
Categories Coconut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prep shrimp into bite-sized pieces.
- Cut ginger into 1/4" slices and run through food processor.
- Chop finely the peppers.
- Chop medium-fine the onion and cilantro.
- Mix all ingredients and let sit for 24 hours.
Nutrition Facts : Calories 184.3, Fat 7.7, SaturatedFat 5.5, Cholesterol 191, Sodium 1059.5, Carbohydrate 8.1, Fiber 0.8, Sugar 1.8, Protein 21.7
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
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