COCONUT MILK PICTURE RECIPES
GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO ...
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
- Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
- Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
- Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
- Add lime juice.
- To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 267 kcal, CarbohydrateContent 9.5 g, ProteinContent 30 g, FatContent 10.5 g, SaturatedFatContent 6 g, CholesterolContent 215 mg, SodiumContent 397 mg, FiberContent 1.5 g, SugarContent 3.5 g
CHICKEN CURRY WITH COCONUT MILK - SKINNYTASTE
Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).
Provided by Gina
Categories Dinner
Total Time 45 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large deep skillet, over medium heat.
- Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
- Place chicken in the pan and season with 1 teaspoon salt.
- Add tomatoes, cilantro, coconut milk and water.
- Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
- Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
- Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.
Nutrition Facts : ServingSize 1 thigh with sauce and potato, Calories 213 kcal, CarbohydrateContent 12 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1.5 g, CholesterolContent 108 mg, SodiumContent 392.5 mg, FiberContent 1.5 g, SugarContent 0.5 g
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Calories 267 kcal per serving
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Calories 213 kcal per serving
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Reviews 4.6
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