COCONUT OIL DEEP FRYING RECIPES

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CHICKEN, SWEET POTATO & COCONUT CURRY RECIPE | BBC GO…



Chicken, sweet potato & coconut curry recipe | BBC Go… image

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Provided by Lesley Waters

Categories     Dinner, Main course

Total Time 35 minutes

Yield Serves 2 adults and 2 children

Number Of Ingredients 8

1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas

Steps:

  • Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
  • Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Nutrition Facts : Calories 291 calories, FatContent 14 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 24.5 grams carbohydrates, FiberContent 3.6 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.57 milligram of sodium

SOUTH INDIAN COCONUT & PRAWN CURRY RECIPE | BBC GOOD FOOD



South Indian coconut & prawn curry recipe | BBC Good Food image

This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 17

1 large onion , quartered
0.5 thumb-sized piece ginger (no need to peel)
4 garlic cloves
4 tomatoes , 2 halved, 2 cut into wedges
2 tsp rapeseed oil
½ cinnamon stick
½ tsp black mustard seeds
3 cloves
seeds from 4 cardamom pods , crushed
½ tsp ground turmeric
1 tsp ground coriander
10 fresh or dried curry leaves
½ fish stock cube
15g creamed coconut , chopped
1 red chilli , halved, deseeded and sliced or diced
150g pack raw, shelled king prawns
140g skinless cod , cut in half, then halve again to make chunky strips

Steps:

  • Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
  • Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.
  • Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).

Nutrition Facts : Calories 312 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 6 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.7 milligram of sodium

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