COCONUT CURRY SAUCE RECIPES
COCONUT CURRY SAUCE RECIPE - BBC FOOD
This coconut curry sauce makes eight portions, but that doesn’t mean it has to serve eight people. If you’re cooking for four, freeze half for another time. To make this sauce into a full meal, add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce. Serve the finished curry with rice or naan bread.
Provided by Shivi Ramoutar
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly, for 10 minutes, or until softened and browned.
- Add the garlic and spices and cook, stirring continuously, for about 20 seconds.
- Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened.
- If cooking to eat now, add your chosen ingredients (see tip below), or leave to cool and then pour the sauce into ice-cube trays to freeze.
- To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through.
PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
- When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
Nutrition Facts : Calories 392 calories, FatContent 21.8 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 14 g protein, CarbohydrateContent 35.8 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.2 g salt, FiberContent 10.2 g fibre
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This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine thai
Calories 281 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine thai
Calories 281 per serving
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
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PRAWN & COCONUT CURRY | SEAFOOD RECIPES | JAMIE MAGAZ…
A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 219 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 219 calories per serving
- Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
- Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
- Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
- Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
- Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.
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COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Lunch
Cuisine Asia, Thai
Calories 601 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Lunch
Cuisine Asia, Thai
Calories 601 calories per serving
- In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
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COCONUT CHICKEN CURRY RECIPE - NYT COOKING
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from “Burma Superstar” by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There’s plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine asian
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine asian
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
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COCONUT CHICKEN CURRY RECIPE - NYT COOKING
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from “Burma Superstar” by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There’s plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine asian
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine asian
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
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From foodnetwork.com
Reviews 4.7
Total Time 27 minutes
Category main-dish
Cuisine asian
Calories 418 calorie per serving
Reviews 4.7
Total Time 27 minutes
Category main-dish
Cuisine asian
Calories 418 calorie per serving
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
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Total Time 20 minutes
Category main dish, seafood
From thepioneerwoman.com
Total Time 20 minutes
Category main dish, seafood
- Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
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From foodnetwork.com
Reviews 4.1
Total Time 50 minutes
Category main-dish
Cuisine asian
Reviews 4.1
Total Time 50 minutes
Category main-dish
Cuisine asian
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It only takes 30 minutes to make this mouth-watering coconut chicken curry.
From thekitchn.com
Total Time 1920S
Category Main dish, Dinner, Poultry dish
Cuisine Asia
Calories 463 cal per serving
From thekitchn.com
Total Time 1920S
Category Main dish, Dinner, Poultry dish
Cuisine Asia
Calories 463 cal per serving
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Total Time 50 minutes
Category Healthy
Calories 223 calories per serving
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Total Time 50 minutes
Category Healthy
Calories 223 calories per serving
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