Best Zucchini With Rice And Coconut Milk Recipes

Zucchini with Rice and Coconut Milk Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 12

3 - 4 cups of zucchini - sliced
1 onion - sliced thin
3 cloves of garlic - chopped
Healthy handful of fresh basil - sliced
1 cup chicken broth
1 tablespoon - lemon juice
13.5 oz can of coconut milk
3/4 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp. curry powder
2 tablespoons olive oil
1 1/2 cups uncooked rice

Steps:

Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

Thai Zucchini-Coconut Soup image

Provided by Martha Stewart

Time 6h

Yield About 2 quarts

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
1/2 cup sliced shallots (from 2 small)
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 tablespoon chopped garlic (from 2 to 3 cloves)
Kosher salt
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
1 can (13.5 ounces) light coconut milk
1/2 cup packed fresh cilantro, plus leaves for serving
2 tablespoons fresh lime juice

Steps:

In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

Zucchini with Rice and Coconut Milk image

Provided by Catherine Cappiello Pappas

Categories Rice Sides

Time 40m

Number Of Ingredients 12

3 - 4 cups of zucchini - sliced
1 onion - sliced thin
3 cloves of garlic - chopped
healthy handful of fresh basil - sliced
1 cup chicken broth
1 tablespoon - lemon juice
13.5 oz can of coconut milk
¾ tsp. salt
½ tsp. ground black pepper
1 ½ tsp. curry powder
2 tablespoons olive oil
1½ cups uncooked rice

Steps:

1. Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.