I have coconut milk....any easy recipes?!
I have coconut milk....any easy recipes?
Answers:
I mix it with curry paste warm and serve over
grilled chicken skinless breast for an ((easy))
coconut curry chicken I serve it over rice
& some flat bread on the side.
Shrimp with Coconut Sauce
Ingredients
1 lb. fresh or frozen medium shrimp (41 to 50)
2 tsp. lime juice
1 malagueta, tabasco, or bird chile pepper or chile de arbol, finely chopped*
2 cloves garlic, minced
Freshly ground black pepper
1/2 cup chopped red sweet pepper
1/4 cup finely chopped onion
1 Tbsp. olive oil
1 cup chopped tomato (2 medium)
1/2 cup unsweetened coconut milk
1 Tbsp. tomato paste
Snipped fresh parsley or cilantro
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. In a medium bowl, combine shrimp, lime juice, and half of the finely chopped chile pepper, and half of the garlic; add salt and pepper to taste. Toss to coat. Cover and chill for 30 minutes to 1 hour.
2. For sauce, in a medium skillet, cook sweet pepper, onion, remaining chile pepper, and remaining garlic in hot oil over medium heat about 10 minutes or until tender. Add tomato, coconut milk, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until sauce reaches desired consistency. Season to taste with salt. Set aside and keep warm.
3. Thread shrimp onto four long metal skewers.** For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.)
4. Transfer the sauce to a platter or gout dinner plates and place shrimp skewers on top. Sprinkle with snipped parsley. Makes 4 servings.
5. *Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
6. **Or use wooden skewers that have been soaked in water for at least 1 hour.
Try this:
Chinese Chicken with Spring Onion, Ginger and Cashew nuts
Ingredients:
* 4 Chicken breasts, skinless and cut into bite-size chunks
* 100 g Cashew nuts, unsalted
* 2 tbsp Peanut/ Vegetable oil
* 1 Egg White
* 2 tbsp corn Flour
* 1 clove Garlic, finely chopped
* 3 Spring Onions, chopped
* 2 tbsp Ginger, chopped
* 2 tbsp Soy sauce
* 2 tbsp dry Sherry
* 1 tsp caster Sugar
* 1/2 tsp Chilli sauce
* 1/2 tsp Salt
Method:
* Mix corn flour, egg white and salt in a bowl, add chicken, mix well and refrigerate for 10 minutes.
* Meanwhile, stir-fry cashew nuts in a wok in the 1 tbsp of oil until golden. Remove the nuts and remove any excess oil from the wok with a kitchen paper.
* Heat the remaining oil in the wok and cook chicken, garlic and ginger in hot oil for 3 minutes, then add soy, chilli, sherry, sugar and 2 tbsp of water. Cook until sauce is thick.
* Return cashew nuts to the wok and mix well with other ingredients.
* Serve the chicken topped with spring onions and boiled rice.
Chicken adobo in coconut milk
4 servings
2 tablespoon Garlic, minced
1 Onion, chopped
2 tablespoon Olive oil
1 Whole chicken, cut up
3 cup Coconut milk, divided
1 teaspoon Ground black pepper
? teaspoon Salt
? teaspoon Fresh ginger, grated
3 teaspoon Vinegar
1 Small piece chili
In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender,about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining cocnut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve over hot rice. Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms. If using powdered form, follow package instructions to make coconut milk. From Lily Gamboa O'Boyle's Pacific Crossings .
Crab Risotto with Coconut Milk and Coriander
* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 15 minutes
* Cooking Time: 30 minutes
Ingredients
* 3 tbsp sunflower oil
* 1 onion, finely chopped
* 3 garlic clove, finely chopped
* 450g Risotto rice
* 1 litre fish stock, (more if necessary)
* 400ml coconut milk
* 5 fresh limes leaves, finely shredded
* 250g fresh cooked white crab meat
* 15g fresh coriander, chopped
* freshly ground black pepper
Method
1. Heat the sunflower oil in a heavy-based medium saucepan. Add the onion and garlic and fry gently until softened, around 5 minutes.
2. Add the rice and fry for a further 2 minutes, stirring.
3. Meanwhile, bring the fish stock to the boil in a separate saucepan.
4. Slowly add the boiling stock, a ladleful at a time, to the rice, cooking and stirring for about 5-10 minutes to allow each addition to be absorbed before adding the next.
5. Once the stock has been completely absorbed, gradually add the coconut milk in the same way as the stock.
6. Cook the risotto until the grains of rice are still firm but not chalky, using as much coconut milk as possible and more fish stock if necessary. The finished risotto should be on the wet side.
7. When the rice is almost done, stir through the lime leaves, crabmeat and coriander.
8. Season well with plenty of black pepper. Serve at once.
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Mango and Coconut Milk Popovers
* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 15 minutes
* Cooking Time: 30 minutes
Ingredients
* 40ml vegetable oil
* 100g plain flour
* 115g caster sugar
* 3 eggs, beaten
* 650ml coconut milk
* 2 small mangoes, sliced
Method
1. Preheat the oven to 220C/gas 8. Divide the oil between a 12-hole muffin tray and place in the oven.
2. In a large bowl, combine the flour and sugar, before stirring in the eggs. Pour in the coconut milk and whisk to make a thick batter.
3. Remove the muffin tray from the oven, and ladle the batter into the tray. Top with the mango slices.
4. Return to the oven and cook for 20-25 minutes, until golden and set. Remove and leave to rest for 2-3 minutes, before turning out.
5. Dust with icing sugar and serve immediately
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Steamed Mussels in Coconut Milk with lime and Coriander
* Servings: 10 as a starter, 6 as a main course
* Level of difficulty: Easy
* Preparation Time: 15 minutes
* Cooking Time: 20 minutes
Ingredients
* 1 large onion, chopped
* 10 garlic cloves, crushed
* 2 Chillies, red and green, seeds removed and chopped
* 400ml coconut milk
* 2 tbsp nam pla (Thai fish sauce)
* 1 lime, juice
* 1 tbsp chopped coriander
* 80 mussels, in their shells, scrubbed
Method
Tip everything except the mussels into a saucepan large enough to hold the mussels. Bring up to the boil and cook for about 8 minutes, or until the onions are soft.
Check that all the mussels are tightly closed and throw away any which are open. Throw the mussels into the same pan, put the lid on and cook until the mussels are wide open - about 5-8 minutes.
Serve the mussels in their shells with the coconut broth. This dish tastes great with garlic bread as an accompaniment. For a main course, you could serve rice instead of the bread. Don't forget to have finger bowls ready, and a spare bowl for discarded shells.
This sauce, without the mussels, keeps well in the fridge for a couple of days. If you want, you could take out the sauce as you need it (1 ladelful per person), put it into a saucepan and add how ever many mussels you like (about 8 for a starter and 12-15 for a main course).
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