Chile Coconut Cream Sauce Recipes

CHILLI CHICKEN WITH BASIL COCONUT CREAM

Steps:

• Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
• Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
• Add basil and coriander toss until hot, serve immediately.
• To serve: Serve over jasmine rice garnish with coriander leaf.

COCONUT SHRIMP WITH CREAMY CHILI SAUCE

Steps:

• Line a baking sheet with parchment paper.
• Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
• Sprinkle the shrimp with salt and pepper.
• Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
• Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
• Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
• Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.

CHILE COCONUT CREAM SAUCE

Steps:

• In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots and ginger.
• Simmer to reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.
• Makes about 1/2 cup. Serve over fish.