THAI COCONUT RICE
Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.
Provided by Geema
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
- Stir well to combine.
- Cook over medium high heat, stirring until mixture comes to a low boil.
- Immediately reduce heat to low.
- Cover and cook for about 18 minutes.
- Fluff with a fork.
- The cover, and let sit for 5 more minutes.
- Garnish the finished rice with the candied ginger and the sliced almonds.
Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7
FISH FILET IN THAI COCONUT CURRY SAUCE
You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.
Provided by barbara
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
- Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
- Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g
FISH AND RICE PACKETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, green olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Lay 1 piece of cod on top. Drizzle 1 teaspoon olive oil over fish; lay 1 orange slice on top.
- Fold empty half of parchment over cod and rice mixture; crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until cod flakes easily with a fork, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide cod and rice mixture into bowls. Garnish with almonds and parsley.
Nutrition Facts : Calories 327 calories, Carbohydrate 31.1 g, Cholesterol 42.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 24.9 g, SaturatedFat 1.4 g, Sodium 905.9 mg, Sugar 6.4 g
THAI COCONUT FISH
I just love Thai cuisine. This is a lovely recipe developed by Australian TV-chef Bill Granger, a wonderful cook! Serve with lots of steamed rice and a Thai cucumber salad.
Provided by Halalmom
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place stock, coconut milk, fish sauce, sugar, lime leaves, lemon grass and chili in a large saucepan over medium heat.
- Boil for ten minutes, then lower the heat and bring to a simmer.
- Add the fish and poach for about three minutes, until fish is just done.
- Remove the fish, cover and set aside.
- Reduce the sauce over high heat (about five minutes), until slightly thickened.
- Strain and stir in the lime juice.
- Serve the fish with cooked rice, covered with the sauce.
- Enjoy!
Nutrition Facts : Calories 652, Fat 26.1, SaturatedFat 23.3, Cholesterol 63.4, Sodium 559.7, Carbohydrate 85.5, Fiber 0.5, Sugar 81.1, Protein 20.5
FISH IN CREAMY COCONUT SAUCE
This is an AUTHENTIC Malay/Indonesian recipe and tastes absolutely beautiful with rice. Trust me! :) I got this recipe from hawkers in Malaysia--so it's a tad spicy. Chicken breasts may be used in place of fish. Note: This serves 4 with rice and a side of stir-fried vegetables.
Provided by p.g.cher
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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!
BANANA AND COCONUT STICKY RICE PACKETS
Steps:
- Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 5 and up to 12 hours. (The cooking technique below requires a longer soaking than normal.)
- Drain the rice in a mesh strainer and rinse. Let sit a minute, then shake to expel excess water.
- Combine the coconut cream, sugar, and salt in a large nonstick skillet. Heat over medium-high heat for about 2 minutes, or until the mixture begins bubbling. Add the rice and stir to mix well. Cook for about 6 minutes, stirring often. Slightly decrease the heat if the mixture sputters so much that it feels out of control. This stage of cooking is complete when most of the liquid has been absorbed and the thickened mixture resembles a slightly soupy rice pudding or risotto; the rice grains will be translucent and cling together as a slippery mass in the glossy liquid. Expect the rice to be chewy firm and not fully cooked. Remove from the heat and set aside to cool for about 20 minutes, or until cool enough to touch. The rice will absorb more of the liquid.
- Meanwhile, peel the bananas, removing any strings as you work. Cut each in half crosswise, then halve each lengthwise. You should have 12 quarters total. Set aside on a plate. Have the beans nearby. If the banana leaves feel stiff, soften them by passing each over the flame of a gas stove or a hot electric burner.
- Before assembling the packets, use a rubber spatula to divide the rice into 12 wedges like a pie.
- Use one piece of banana leaf for each packet. Put it on your work surface, smoother side up and one of the shorter sides closest to you. Tear or use scissors to cut off a long, narrow strip, about 1/3 inch wide, and set aside to use later to secure the packet. Put a portion of soft rice on the center of the leaf and use the spatula to press it into a 5-inch-diameter circle. Sprinkle a scant 2 teaspoons of beans on the rice. Then vertically center a piece of banana on top and gently press down to secure in place. Pull up the long sides of the leaf so that they meet in the center, pressing gently so the rice covers the top of the banana; pick up the packet and mold it into cylindrical shape, if you like. To close, fold the long side of the leaf over twice; for less bulk, reopen the packet, fold one of the sides of the leaf down to cover the rice, then roll it up cigar style. The result will be a long, open-ended tube. Now, fold the ends of the leaf in to close (they will partially overlap, as they would if you were wrapping a gift ), and tie the ends down with the reserved leaf strip. (You can use kitchen string instead.) Repeat to make the rest.
- Place the packets, seam side down, in steamer trays in one layer. Steam over boiling water (see steaming guidelines on page 17) for 20 to 25 minutes, until the rice is tender; the banana leaf will turn dark olive green.
- Serve warm or at room temperature, unwrapped on an open leaf, and with a fork; the leaf is inedible. Refrigerate left overs and steam for about 10 minutes to refresh. To freeze for up to 1 month, wrap each packet in plastic wrap and then put them all in a zip-top plastic bag; thaw and steam to reheat.
THAI STYLE FISH AND CREAMY COCONUT RICE PACKETS
Steps:
- 1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine vinegar, sugar, and pepper flakes in a small saucepan and cook over medium-high heat until sugar disolves, about 1 minute. Off heat, stir in 1/4 cup cilantro, fish sauce, coconut milk, ginger and garlic. Put rice in foil packets or in cast iron pan. Put fish on rice and spoon sauce over fish. Fold foil over or cover pot. Cook for 18-20 minutes.
More about "thai style fish and creamy coconut rice packets recipes"
THAI-STYLE FISH AND CREAMY COCONUT RICE PACKETS FOR TWO
From americastestkitchen.com
3.5/5 (2)Category Main Courses, For Two, WeeknightServings 2
THE BEST THAI COCONUT CURRY RECIPE WITH FISH!
From theketoqueens.com
10 BEST THAI FISH CURRY WITH COCONUT MILK RECIPES
From yummly.com
THAI-STYLE FISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
THAI-STYLE FISH AND CREAMY COCONUT COUSCOUS PACKETS
From americastestkitchen.com
THAI COCONUT CURRY SEAFOOD SOUP - ASIAN CAUCASIAN …
From asiancaucasian.com
THAI-STYLE FISH AND CREAMY COUSCOUS PACKETS | MEL'S …
From melskitchencafe.com
THAI COCONUT FISH CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
LOGIN - AMERICA'S TEST KITCHEN | EPISODES, RECIPES & REVIEWS
From americastestkitchen.com
THAI-STYLE FISH AND CREAMY COCONUT COUSCOUS PACKETS
From pinterest.com
THAI-STYLE FISH AND CREAMY COUSCOUS PACKETS - MASTERCOOK
From mastercook.com
8 MOST POPULAR THAI FISH DISHES - TASTEATLAS
From tasteatlas.com
THAI-STYLE FISH AND CREAMY COUSCOUS PACKETS {MAKE-AHEAD MEAL} …
From pinterest.com
THAI COCONUT FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
COCONUT RICE AND FISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THAI FISH CURRY (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
QUICK THAI FISH CURRY & COCONUT RICE - PERRY'S PLATE
From perrysplate.com
THAI-STYLE FISH AND CREAMY COCONUT COUSCOUS PACKETS RECIPE | EAT …
From eatyourbooks.com
THAI-STYLE FISH AND CREAMY COCONUT RICE PACKETS FOR TWO
From americastestkitchen.com
THAI COCONUT FISH RECIPE | LAND O’LAKES
From landolakes.com
WWW.COOKSILLUSTRATED.COM
THAI-STYLE FISH AND CREAMY COCONUT RICE PACKETS RECIPE | EAT YOUR …
From eatyourbooks.com
THAI STYLE COCONUT FRIED BROWN RICE - HEALTHY THAI RECIPES
From healthythairecipes.com
EASY THAI: COCONUT CURRY WHITE FISH - JEN ELIZABETH'S JOURNALS
From jenelizabethsjournals.com
THAI-STYLE FISH WITH COCONUT RICE PACKETS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THAI-STYLE FISH AND CREAMY COUSCOUS PACKETS {MAKE-AHEAD MEAL} …
From pinterest.com
LORILYNN'S THAI STYLE FISH CURRY - CHEF'S MANDALA
From chefsmandala.com
THAI COCONUT FISH CURRY - (SO EASY AND QUICK!) - FIT FOUND ME
From fitfoundme.com
THAI-STYLE FISH AND CREAMY COCONUT COUSCOUS PACKETS RECIPE
From pinterest.de
THAI-STYLE FISH AND CREAMY COCONUT RICE PACKETS FOR TWO
From pinterest.co.uk
THAI STYLE COCONUT FISH STEW | RECIPES.COM.AU
From recipes.com.au
THAI-STYLE FISH AND CREAMY COUSCOUS PACKETS {MAKE-AHEAD MEAL} …
From pinterest.com
THAI-STYLE FISH AND CREAMY COCONUT COUSCOUS PACKETS | THE …
From mastercook.com
THAI-STYLE FISH AND CREAMY COCONUT RICE PACKETS RECIPE - EAT YOUR …
From eatyourbooks.com
THAI-STYLE FISH AND CREAMY COUSCOUS PACKETS | LOFSTI | COPY ME THAT
From copymethat.com
THAI FISH CURRY RECIPE | FEASTING AT HOME
From feastingathome.com
THAI COCONUT RICE | THAI RECIPES | GOODTO
From goodto.com
THAI-STYLE FISH AND CREAMY COCONUT COUSCOUS PACKETS
From pinterest.co.uk
THAI-STYLE FISH AND CREAMY COCONUT COUSCOUS PACKETS
From copymethat.com
THE BEST THAI COCONUT STICKY RICE - DESSERT RECIPE
From cookingwithlane.com
THAI STYLED FISH WITH CREAMY COCONUT RICE PACKETS RECIPE
From cookbookcreate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love