Best Coconut Curry Sauce Recipes

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SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE



Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice image

Provided by Food Network

Categories     main-dish

Time 11h45m

Yield 4 to 6 servings

Number Of Ingredients 27

Spicy paprika
Garlic powder
Italian seasoning
Salt and pepper
1 boneless pork butt (approximately 7 pounds)
50 fluid ounces coconut milk (recommended: Chaokoh)
250 grams yellow curry paste (recommended: Mae Ploy)
5 tablespoons finely chopped ginger
5 tablespoons finely chopped garlic
1 tablespoon Chinese fermented black beans, rinsed and chopped
1/4 cup sesame oil
8 to 10 kaffir lime leaves
1/4 bunch fresh cilantro
1/4 jalapeno pepper
4 cloves garlic
2 cups basmati rice
3 tablespoons butter
Salt and pepper
1 jalapeno pepper
1 poblano pepper
1 tablespoon cumin seeds
1 red onion
6 to 8 tomatoes
1/2 bunch fresh cilantro
2 limes, juiced
Salt and pepper
Corn tortillas, for serving

Steps:

  • For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
  • Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
  • For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
  • For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
  • Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE



Chicken with Roasted Coriander in Coconut-Curry Sauce image

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 20

3 tablespoons whole coriander seeds
1/4 teaspoon fenugreek seeds
2 teaspoons whole black peppercorns
6 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 cinnamon stick (2 inches long)
3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
2 medium onions, cut into thin rings
5 cloves garlic, cut into thin slices
1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
1 tomato, finely chopped (3/4 cup)
1/2 teaspoon ground turmeric
1/2 to 1 teaspoon cayenne pepper
Kosher salt
1 tablespoon fresh lemon juice
1 can (14 ounces) full-fat coconut milk, such as A Taste of Thai
2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
Plain Basmati Rice, for serving
Yogurt with Cucumber and Mint, for serving
Fresh Cilantro Chutney, for serving

Steps:

  • Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
  • Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
  • Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
  • Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
  • Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

MUSSELS WITH COCONUT CURRY SAUCE



Mussels with Coconut Curry Sauce image

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Categories     Wine     Shellfish     Appetizer     Coconut     Seafood     Mussel     Curry     White Wine     Fall     Bon Appétit

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2 tablespoons Madras curry powder
1 14-ounce can unsweetened coconut milk
1 1/2 cups dry white wine
3 tablespoons fresh lemon juice
2 small bay leaves
2 pounds black mussels, scrubbed, debearded
Chopped fresh parsley

Steps:

  • Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.

SPICY COCONUT CURRY SAUCE



Spicy Coconut Curry Sauce image

This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories     Sauce     Super Bowl     Backyard BBQ     Tailgating     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Steps:

  • Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
  • Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
  • Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

FISH FILET IN THAI COCONUT CURRY SAUCE



Fish Filet in Thai Coconut Curry Sauce image

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

1 tablespoon olive oil
3 shallots, finely chopped
2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 cup chicken broth
½ teaspoon white sugar
salt and ground black pepper to taste
4 white fish filets
¼ cup chopped fresh cilantro
¼ cup green onions, chopped
½ lime, juiced
½ lime, cut into wedges

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

EGGPLANT IN CURRY-COCONUT SAUCE



Eggplant In Curry-Coconut Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

1/2 cup ghee, recipe follows
1 yellow onion, chopped
1 tablespoon curry powder, recipe follows
1 cup unsalted cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 baby eggplants
1 cinnamon stick
1 dried red chile
Salt
1/2 lemon, juiced
Mint leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric

Steps:

  • Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
  • Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
  • Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
  • Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Yield: 1 1/2 cups
  • Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE



Thai Basil Chicken with Coconut Curry Sauce image

A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.

Provided by Pietro

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 4

Number Of Ingredients 16

2 teaspoons sesame oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
3 skinless, boneless chicken breasts, cut into 1-inch strips
kosher salt and ground black pepper to taste
1 tablespoon green curry paste
1 (15 ounce) can unsweetened coconut milk
1 cup chicken broth
1 cup snow peas
1 cup chopped shiitake mushrooms
1 red bell pepper, cut into strips
½ cup bamboo shoots
½ teaspoon ground cinnamon
3 tablespoons chopped fresh basil
½ lemon, juiced

Steps:

  • Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
  • Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
  • Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g

SEA BASS WITH COCONUT-CURRY SAUCE



Sea Bass with Coconut-Curry Sauce image

Categories     Fish     Broil     Sauté     Coconut     Bass     Curry     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
  • Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE



Cod with Coconut, Lime, and Lemongrass Curry Sauce image

Provided by Eric Ripert

Categories     Fish     Dinner     Lunch     Coconut     Cod     Curry     Bok Choy     Lemongrass     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

The Sauce:
1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced
3 kaffir lime leaves
1 tablespoon Madras curry
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground white pepper to taste
1 tablespoon fresh lime juice
The Cod:
2 tablespoons canola oil
4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste
Freshly ground white pepper to taste
The Garnish:
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt
Special equipment:
2 10-inch nonstick ovenproof skillets

Steps:

  • Preheat the oven to 400°F.
  • To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
  • Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
  • In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
  • To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE



Lime and Coconut Shrimp with Red Curry Sauce image

A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

Categories     Appetizer     Fry     Lime     Coconut     Shrimp     Curry     Bon Appétit     Pescatarian     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 25

Curry Sauce
1 13.5- to 14.5-ounce can unsweetened coconut milk
12 whole green cardamom pods, crushed
3 fresh makrut (Thai) lime leaves (3 double leaves)
2 garlic cloves, chopped
2 tablespoons (packed) golden brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste
2 teaspoons fish sauce (nam pla or nuoc nam)
Lime Leaf Batter
3/4 cup all purpose flour
1/4 cup cornstarch
2 teaspoons minced makrut (Thai) lime leaves (3 to 4 double leaves)
1 1/2 teaspoons Thai red curry paste
1 teaspoon (packed) golden brown sugar
1/2 teaspoon salt
3/4 cup (or more) ice-cold ginger ale
Shrimp
6 cups (about) peanut oil
1/2 cup cornstarch
2 1/2 cups sweetened flaked coconut
18 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied, tails left intact
Fresh cilantro sprigs
Makrut lime leaves

Steps:

  • For curry sauce:
  • Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
  • For lime leaf batter:
  • Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)
  • For shrimp:
  • Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370°F to 380°F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
  • Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE



Coconut Shrimp with Red Curry Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
1/2 cup red curry paste
One 13.6-ounce can unsweetened coconut milk
1/4 cup peanut or almond butter, chunky or creamy depending on preference
2 tablespoons sugar
1 tablespoon fish sauce
Juice of 1 lime
Kosher salt
Vegetable oil, for frying
1 cup panko breadcrumbs
1 cup shredded sweetened coconut
3 large eggs
1 cup all-purpose flour
2 teaspoons garlic powder
1 1/2 teaspoons turmeric powder
Kosher salt and freshly ground black pepper
1 pound peeled and deveined jumbo shrimp, tails on and butterflied

Steps:

  • For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
  • Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
  • For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
  • In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
  • Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)



Thai Red Curry / Coconut Sauce (For Salmon) image

This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.

Provided by Oolala

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 tablespoon light brown sugar
1 1/2 teaspoons fresh lime juice
1 pinch salt
2 teaspoons cornstarch
8 fresh basil leaves

Steps:

  • Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
  • Taste and adjust to your preferences.
  • Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
  • Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
  • Keep sauce warm but be careful not to simmer for a long time.
  • Serve sauce over the fish with Jasmine or Basmati rice.

COCONUT FLAKE SHRIMP WITH PUMPKIN CURRY DIPPING SAUCE



Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 53m

Yield 20 shrimp

Number Of Ingredients 14

Canola, vegetable or peanut oil for frying, as needed
2 cups cornstarch
1 cup light or regular beer, chilled
1 cup soda water, chilled
1 egg
Salt
1 1/2 cups unsweetened, shredded coconut
20 medium sized shrimp, deveined and shelled with tails left on
Bamboo skewers soaked in water for 1 hour
1 cup canned pumpkin puree
1 tablespoon curry powder
2 tablespoons brown sugar
1 cup coconut milk, light or regular
1 lime, juiced

Steps:

  • For the shrimp:
  • Pour enough oil into a medium sized saucepan so that it is half full. Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch. Stir in the beer, soda water, egg and a pinch of salt until combined. In a separate bowl, add coconut. Place shrimp, tail end first, on bamboo skewers. Dip each skewer into the cornstarch batter and then into the coconut. Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes. Place shrimp skewers onto a paper towel lined plate to absorb excess oil.
  • For the dipping sauce:
  • In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar. Cook for 5 minutes, stirring frequently. Slowly add the coconut milk and continue to cook. Lower the heat and let the ingredients simmer for about 5 minutes. Remove the pot from the heat and cool. Add the lime juice and salt, to taste. Serve in a bowl alongside the coconut shrimp.

COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE



Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce image

We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.

Provided by Angie McGowan

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

2 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup coconut milk (not cream of coconut)
1/2 teaspoon curry powder
1/2 teaspoon salt
Vegetable oil for frying
1 cup Original Bisquick™ mix
1 mango, peeled, seed removed, peeled and cut up
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 teaspoon grated gingerroot
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1/4 teaspoon salt

Steps:

  • In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
  • In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
  • While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
  • In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
  • Serve chicken nuggets with mango dipping sauce.

Nutrition Facts : ServingSize 1 Serving

GRILLED HALIBUT WITH CORN-COCONUT CURRY SAUCE AND GRILLED CHERRY TOMATO CHUTNEY



Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney image

Provided by Bobby Flay

Time 1h45m

Yield 6 servings

Number Of Ingredients 34

2 tablespoons canola oil
Handful fresh mint leaves, for serving
1 small Spanish onion, finely diced
1/2 small Granny Smith apple, cored and diced
3 heaping tablespoons Mesa Curry Powder, recipe follows
3 cups fish stock or vegetable stock
2 cups unsweetened coconut milk
4 ears corn, grilled and kernels removed
Kosher salt and freshly ground black pepper
1 large skinless halibut fillet, preferably center cut (about 2 pounds)
Canola oil
Handful fresh cilantro leaves, for serving
Grilled Cherry Tomato Chutney, recipe follows
3 tablespoons ancho chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground chile de arbol
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
Handful fresh cilantro leaves, for serving
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

Steps:

  • For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
  • Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
  • Preheat a grill for direct and indirect grilling.
  • Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.
  • Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
  • Combine all the spices in a small bowl.
  • Prepare a charcoal grill for direct grilling, high heat.
  • Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.
  • Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

CARIBBEAN COCONUT CURRY SAUCE



Caribbean Coconut Curry Sauce image

Categories     Sauce     Coconut     Curry     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
  • Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE



Thai Meatballs in a Tomato Coconut Curry Sauce image

These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles.

Provided by France C

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 1h55m

Yield 6

Number Of Ingredients 14

1 ½ pounds lean ground pork
2 teaspoons fish sauce
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh ginger root
¾ teaspoon lemon grass puree
3 tablespoons minced fresh cilantro
1 tablespoon peanut oil
2 tablespoons peanut oil, divided
½ cup minced onion
1 (28 ounce) can Hunt's® Diced Tomatoes
2 tablespoons red curry paste
¾ cup canned coconut milk
Salt to taste
1 tablespoon Fresh chopped cilantro

Steps:

  • Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
  • Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
  • Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
  • In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
  • Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
  • Garnish with cilantro if desired.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 8.8 g, Cholesterol 73.5 mg, Fat 29 g, Fiber 1.7 g, Protein 22.1 g, SaturatedFat 12.5 g, Sodium 716 mg, Sugar 5.4 g

MUSSELS WITH COCONUT-CURRY SAUCE



Mussels With Coconut-curry Sauce image

I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal.

Provided by C in PA

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1/2 cup shallot, chopped
1 tablespoon fresh ginger, plus
1 teaspoon fresh ginger, diced
1 tablespoon curry
1/2 cup white wine
1 cup clam juice
2 inches lime peel, chopped
1 lime, juice of
3/4 cup coconut milk
4 lbs fresh mussels, cleaned and debearded
1/2 cup cilantro, roughly chopped

Steps:

  • In large stockpot, saute shallots and ginger for 5 minutes.
  • Add curry, saute 2 minutes.
  • Add wine, simmer 4 minutes.
  • Add clam juice, lime zest, and juice, simmer 4 minutes.
  • Add coconut milk, and simmer for 4 minutes.
  • Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.
  • With slotted spoon, remove mussels and place into 4 bowls.
  • Discard any mussels that did not open.
  • Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.
  • Serve.

SAUTEED VEGETABLES IN COCONUT CURRY SAUCE



Sauteed Vegetables in Coconut Curry Sauce image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
1 1/2 tablespoons curry powder
1 tablespoon sugar
2 cups coconut milk
Kosher salt
Freshly ground black pepper
1 bunch medium asparagus
2 cups cauliflower, cut into small florets
1/2 cup cherry tomatoes, cut in 1/2

Steps:

  • In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE



Crispy Coconut Chicken With a Apricot Curry Dipping Sauce image

This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breasts
1 -1 1/2 cup flaked coconut (I say this as it depends on the size of the breasts.)
flour to coat chicken
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, lightly beaten
1/3 cup butter, melted
5 tablespoons apricot preserves
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon curry powder, I use the hot curry powder

Steps:

  • Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
  • Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
  • Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
  • Apricot Dipping Sauce.
  • While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
  • Serve with your favourite vegetables and fries or mash what ever you like.

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