EATING COCONUT OIL RECIPES

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DOES COCONUT OIL GO BAD AND WHAT ARE THE SIGNS THAT IT HAS …



Does Coconut Oil Go Bad And What Are The Signs That It Has … image

Coconut oil is commonly used for cooking and cosmetic purposes. Though it has a long shelf life, if you have had an opened jar sitting in your cupboard for a couple of months, you may now be questioning whether it has expired or not.Coconut oil contains around 90% saturated fat and whilst it does have

Provided by Cassie Marshall

PRAWN & COCONUT CURRY | SEAFOOD RECIPES | JAMIE MAGAZ…



Prawn & coconut curry | Seafood recipes | Jamie magaz… image

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.

Total Time 20 minutes

Yield 3

Number Of Ingredients 14

1 large onion
2 cloves of garlic
1-2 fresh red chillies
3cm piece of ginger
½ stalk of lemongrass
groundnut oil
2 lime leaves optional
400 g raw, peeled king prawns, from sustainable sources
200 g sugarsnap peas, mangetout or green beans
100 g peas
50 g coconut cream
100 ml organic vegetable stock optional
Thai fish sauce or other Asian fish sauce
1 lime

Steps:

    1. 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.
    2. 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.
    3. 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.
    4. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
    5. Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.

Nutrition Facts : Calories 219 calories, FatContent 8.5 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 23.6 g protein, CarbohydrateContent 10.3 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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    2. 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.
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