COCONUT GINGER SAUCE RECIPES

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COCONUT CURRY SAUCE RECIPE - BBC FOOD



Coconut curry sauce recipe - BBC Food image

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

1 tbsp vegetable oil
2 onions, finely chopped
3 garlic cloves, finely chopped
3 heaped tbsp curry powder
3 tbsp garam masala
2 tbsp ground cumin
1-2 tsp chilli powder
2 x 400g tins coconut milk
400g tin chopped tomatoes
salt and freshly ground black pepper

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.

COCONUT-APPLE-GINGER DAL RECIPE | BON APPéTIT



Coconut-Apple-Ginger Dal Recipe | Bon Appétit image

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. virgin coconut oil
¼ tsp. cayenne pepper
¼ tsp. ground cumin
¼ tsp. ground turmeric
½ large onion, finely chopped
2 garlic cloves, finely chopped
1 3" piece ginger, peeled, finely chopped
1 large apple (unpeeled), grated on the large holes of a box grater
1½ cups red lentils
1 13.5-oz. can coconut milk
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

Steps:

  • Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.
  • Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

More about "coconut ginger sauce recipes"

CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
    1. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
    2. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
    3. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
    4. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
    5. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
    6. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
    7. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
    8. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
    9. Halve and finely slice the little gem, then toss in lemon juice.
    10. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
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COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category appetizer
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
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CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
    1. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
    2. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
    3. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
    4. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
    5. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
    6. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
    7. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
    8. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
    9. Halve and finely slice the little gem, then toss in lemon juice.
    10. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
See details


COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category appetizer
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
See details


CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
    1. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
    2. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
    3. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
    4. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
    5. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
    6. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
    7. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
    8. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
    9. Halve and finely slice the little gem, then toss in lemon juice.
    10. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
See details


DIPPING SAUCE FOR COCONUT SHRIMP RECIPE | ALLRECIPES
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EASY COCONUT CURRY | MINIMALIST BAKER RECIPES
Apr 17, 2014 · I used 1.5 cups stock and compensated for the extra liquid by simmering away for longer until the sauce became thicker. 2tbs Coconut oil, 8 small garlic cloves, three tsp chopped ginger, two tsp tumeric powder, two tbs curry powder, two real green chillis …
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THAI COCONUT CHICKEN SOUP RECIPE WITH GINGER ... - DR. AXE
Jun 22, 2018 · Going back to your broth, you want to remove the lemongrass, ginger and chili peppers with a handled sieve or slotted spoon and discard. Increase the heat to medium on the broth and carefully add in the coconut milk-curry mixture, chicken and veggie …
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COCONUT MILK RECIPES | ALLRECIPES
Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with …
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COCONUT MILK RECIPES AND IDEAS | THAI KITCHEN
Authentic Thai flavor is just a can away with Thai Kitchen. Learn more about coconut milk and discover endless ways to use it into your favorite recipes today!
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THAI COCONUT CHICKEN SOUP RECIPE WITH GINGER ... - DR. AXE
Jun 22, 2018 · Going back to your broth, you want to remove the lemongrass, ginger and chili peppers with a handled sieve or slotted spoon and discard. Increase the heat to medium on the broth and carefully add in the coconut …
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FAVORITE COCONUT DESSERT RECIPES | ALLRECIPES
Nov 11, 2021 · Recipe contributor Alberta Rose says, "This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut …
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GINGER RECIPES - BBC FOOD
Ginger is a fiery root with rough beige skin and hard, juicy, pale yellow flesh. It can be used as a spice, fresh or dried and ground to a powder. The fresh, juicy root has a sweetly pungent taste ...
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AMAZING EASY THAI COCONUT SOUP | RECIPETIN EATS
Oct 17, 2018 · The flavour base of this Thai Coconut Soup is a “cheats” homemade curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry and …
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10 BEST COCONUT SHRIMP DIPPING SAUCE RECIPES | YUMMLY
Jan 20, 2022 · The Best Coconut Shrimp Dipping Sauce Recipes on Yummly | Thai Peanut Dipping Sauce, Dipping Sauce For Coconut Shrimp, Soy Ginger Dipping Sauce. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Smart Thermometer. Saved Recipes.
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20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
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COCONUT CURRY SAUCE RECIPE - BBC FOOD
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 ...
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THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
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COCONUT-APPLE-GINGER DAL RECIPE | BON APPéTIT
Oct 16, 2018 · Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil.
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EASY COCONUT CURRY | MINIMALIST BAKER RECIPES
Apr 17, 2014 · I used 1.5 cups stock and compensated for the extra liquid by simmering away for longer until the sauce became thicker. 2tbs Coconut oil, 8 small garlic cloves, three tsp chopped ginger…
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THAI COCONUT CHICKEN SOUP RECIPE WITH GINGER ... - DR. AXE
Jun 22, 2018 · Going back to your broth, you want to remove the lemongrass, ginger and chili peppers with a handled sieve or slotted spoon and discard. Increase the heat to medium on the broth and carefully add in the coconut …
From draxe.com
See details


FAVORITE COCONUT DESSERT RECIPES | ALLRECIPES
Nov 11, 2021 · Recipe contributor Alberta Rose says, "This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut …
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From bbc.co.uk
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