COCONUT GINGER RECIPES

GINGER, COCONUT, AND CURRY SHORT RIBS | BETTER HOMES & GARDENS

Ginger, Coconut, and Curry Short Ribs | Better Homes & Gardens image

For another layer of ginger flavor, simmer the accompanying rice in chicken broth and grated fresh ginger.

Provided by Danielle Centoni

Total Time 3 hours 10 minutes

Number Of Ingredients 16

Ingredients

4 large shallots (8 oz.), peeled and cut into quarters
1 cup packed fresh cilantro
1 3-inch piece fresh ginger (1 oz.), peeled and sliced
? cup packed dark brown sugar
¼ cup fish sauce
Zest and juice of 2 limes (1 Tbsp. zest and 1/4 cup juice)
3 tablespoons red curry paste
4 garlic cloves
2 teaspoons Chinese five-spice powder
1 teaspoon ground cumin
4 pounds short ribs (8 to 10 ribs)
Kosher salt and black pepper
1 tablespoon vegetable oil
1 14-ounce can coconut milk
3 cups hot cooked jasmine rice
Toasted coconut chips (optional)

Steps:

Preheat oven to 325°F. For curry sauce: In a food processor combine shallots, cilantro, fresh ginger, brown sugar, fish sauce, lime zest and juice, curry paste, garlic, five-spice powder, and cumin. Process until nearly smooth.
Season ribs with kosher salt and black pepper. In a 6-qt. Dutch oven heat 1 Tbsp. vegetable oil over medium-high. Working in batches if necessary, arrange short ribs in Dutch oven in an even layer without crowding; cook 3 minutes per side or until browned. Transfer ribs to a plate. Drain all but 1 Tbsp. drippings from Dutch oven.
Add curry sauce to Dutch oven; cook and stir 2 minutes. Stir in coconut milk. Add ribs; bring to simmering and cover. Place in oven; cook 2 1/2 to 3 hours or until meat is very tender.
Serve ribs and sauce over rice. If you like, garnish with additional cilantro and the toasted coconut. Serve with lime wedges. Makes 6 servings.

Nutrition Facts : Calories 829 calories, CarbohydrateContent 65 g, CholesterolContent 170 mg, FatContent 41 g, ProteinContent 52 g, SaturatedFatContent 24 g, SodiumContent 1605 mg, SugarContent 18 g

COCONUT GINGER VEGETABLE CURRY - INSPIRED TASTE

Coconut Ginger Vegetable Curry - Inspired Taste image

This vegetable curry is quick and packed with flavor. We use store-bought Thai red curry paste to make it (Thai Kitchen), but if you have your own, feel free to use it. You are also welcome to substitute green curry paste for the red curry paste.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1 ½ tablespoons coconut oil or vegetable oil
1 large onion, halved and sliced
Half of a medium cauliflower, cut into florets
2 medium carrots, sliced
1 large Yukon Gold potato, halved and thinly sliced
1 tablespoon minced garlic, 3 to 4 medium cloves
1 tablespoon minced fresh ginger, 1-inch piece of ginger
1 teaspoon dried turmeric or substitute 1 tablespoon minced fresh turmeric
1 ½ tablespoons red curry paste, we use Thai Kitchen
1 (15-ounce) can full-fat coconut milk, about 1 ½ cups
1 to 1 ½ cups water or use broth
Handful of green beans or snap peas, trimmed and cut in half
1 cup chopped tomatoes, 3 small tomatoes
1 tablespoon fish sauce, we use Red Boat
Handful fresh cilantro leaves with tender stems, chopped
Juice of 1 lime or more to taste

Steps:

Heat the oil in a wok or wide saucepan over medium-high heat. When the oil is shimmering, add the onions, carrots and cauliflower florets. Cook, stirring occasionally, until the vegetables begin to take on a little color and soften; about 8 minutes.
Toss in the minced garlic, ginger and turmeric. Cook, while tossing the spices around the pan for one minute.
Add the curry paste, and then toss, making sure that it has a chance to coat most of the vegetables.
Stir in the potatoes, coconut milk and 1 cup of water. Stir, and then bring to a simmer. Cook, at a low simmer, until the potatoes are almost tender, 5 to 10 minutes. If the curry seems too thick or there doesn’t seem to be enough liquid, add another 1/2 cup of water.
Toss in the tomatoes and green beans, and cook another 3 to 5 minutes or until the green beans are bright green and tender.
Finish by stirring in the fish sauce, cilantro and juice of one lime. Taste, and then adjust with more fish sauce or lime juice.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 363, FatContent 23.7g, SaturatedFatContent 20.4g, CholesterolContent 0mg, SodiumContent 550.1mg, CarbohydrateContent 35.8g, FiberContent 6.7g, SugarContent 7.9g, ProteinContent 7.4g

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