Best Coconut Chicken And Taro Root Recipes

TARO AND CHICKEN COCONUT CREAM CASSEROLE

Steps:

• Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
• Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
• Cover with tomatoes.
• Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.

TARO CHICKEN

Steps:

• Peel tarot Cut into thin slices and place in the bottom of a large saucepan.
• Cut the chicken into serving portions and place on top of the tarot
• Add the chopped onions, green leaves and tomatoes.
• Sprinkle lemon juice.
• Add the coconut cream and water and cook over a gentle heat for about 1-1½ hours, or until the chicken is cooked.
• Serve hot.
• This dish can be varied by adding curry powder (about 2 teaspoons) mixed with the coconut cream and water.

LAING - TARO LEAVES IN COCONUT MILK

Steps:

• Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
• Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
• Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
• When the mixture has thickened, add the taro leaves.
• Stir occasionally over medium heat.
• When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
• Add vinegar.
• Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.

BOILED TARO WITH COCONUT MILK

Steps:

• Scrub the outside of the taro.
• Place in a pot with enough water to half cover the taro.
• Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
• Remove and cool.
• Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
• Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
• There should be enough milk to just cover the taro.
• Taste during cooking to see if taro needs more salt.

TENDER TARO ROOT COOKED IN COCONUT MILK

Steps:

• Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.