Best Coconut Curry Saucemarinade Recipes

COCONUT CURRY SAUCE/MARINADE

Coconut Curry Sauce/Marinade image

My sister is a vegetarian and doesn't eat onions or garlic so when she comes to dinner I am hard pressed for recipes. This is what I came up with last night and I thought it was delicious! You could use this marinade with any fish or meat. I let the salmon sit in the sauce for about 40 minutes and then baked it in the sauce and drizzled it over the top after it was cooked.

Provided by Aimchick

Categories Low Protein

Time 6m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup settled coconut milk
1 teaspoon dark sesame oil
1 tablespoon fresh ginger, minced fine
1 tablespoon Madras curry powder
1/2 cup lime juice
1 tablespoon rice vinegar
2 teaspoons sesame seeds

Steps:

Let the can of coconut milk stand still for a few hours. This makes it separate. The thick stuff on top is wwhat you want here.
Combine all other ingredients in a bowl. Voila!

Nutrition Facts : Calories 174.5, Fat 15.2, SaturatedFat 11.9, Sodium 38.8, Carbohydrate 10.3, Fiber 2.5, Sugar 5.1, Protein 2.6

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Marinated Chicken Breast With Coconut Curry Sauce image

This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.

Provided by FlemishMinx

Categories Curries

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chile, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seed
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

Steps:

Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
Add the chicken breasts and coat them well with the marinade.
Cover, and refrigerate for 2 hours.
Pre-heat oven to 400°F.
Heat the olive oil in a frying pan and brown the chicken on both sides.
Season with salt and pepper to taste.
Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
Heat the peanut oil in a small sauce pan.
Add in the paste and gently fry for 5 minutes, stirring often.
Add in the coconut milk and mix well.
Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
Remove the chicken to the serving plate and spoon the sauce over the top.
Serve with rice.

CARIBBEAN COCONUT CURRY SAUCE

Caribbean Coconut Curry Sauce image

Make and share this Caribbean Coconut Curry Sauce recipe from Food.com.

Provided by Katie Hums

Categories Coconut

Time 50m

Yield 1 1/2 cups, 2 serving(s)

Number Of Ingredients 6

Ingredients

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.
NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.

ISLAND COCONUT CURRY SAUCE

Island Coconut Curry Sauce image

Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade.

Provided by momaphet

Categories Low Protein

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

2/3 cup cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons green onions, minced
2 teaspoons curry powder
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper

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.