Best Coconut Almond Milk Recipes

ALMOND CHICKEN IN COCONUT MILK SAUCE

Steps:

• 1. Prepare the coconut milk. Then, in a small food processor, process together the onion, chickpea flour, cinnamon, and cloves until smooth. Remove to a bowl, then process together the ginger, garlic, green chili peppers, chopped almonds, 1 tablespoon oil, and salt to make a smooth paste.2. Place the chicken in a large non-reactive bowl. Add the ginger-garlic-almond paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate at least 4 and up to 24 hours in the refrigerator.3. Heat the remaining 2 tablespoons oil in a large nonstick wok or saucepan over medium heat and cook the sliced almonds and raisins, stirring, until the almonds are golden, about 1 minute. Drain well and remove to a bowl.4. To the same oil, add the marinated chicken and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the onion paste, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cover the pan, reduce the heat, and cook, stirring once or twice, until the yogurt is absorbed, about 15 minutes.5. Add the coconut milk, cover the pan again, and continue to simmer until the chicken is tender, about 20 minutes. Transfer to a serving dish, scatter the fried almonds and raisins and the mint leaves on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB W/ YOGHURT, COCONUT MILK & ALMOND MASALA (BADAMI GOSHT)

Steps:

• Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes.
• Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt.
• Add the lamb and turn it about with a spoon until all the pieces are evenly coated.
• Marinate the lamb at room temperature for about 30 minutes.
• Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes.
• Pour the almonds and their soaking water into a blender and blend until you have a smooth paste.
• Set aside.
• In a heavy casserole, heat the ghee over moderate heat until fairly hot.
• Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger.
• Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown.
• With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly.
• Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally.
• Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender.
• To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.

COCONUT-ALMOND MILK RECIPE

Steps:

• Pour water over coconut and nuts in medium bowl. Let stand at room temperature overnight.
• Pour coconut mixture into blender container; blend 1 to 2 min. or until nuts are finely ground and mixture is well blended.
• Line strainer with 3 layers of damp cheesecloth. Pour coconut mixture through prepared strainer; press onto coconut mixture with back of spoon to remove as much milk as possible. Discard strained solids.
• Refrigerate coconut milk up to 3 days. Stir before using.