Coconut Chicken And Taro Root Recipes

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COCONUT CHICKEN AND TARO ROOT



Coconut Chicken and Taro Root image

This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.

Provided by tonytsang

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 58m

Yield 2

Number Of Ingredients 16

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1 ½ teaspoons light soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
2 skinless chicken thighs, cut into small chunks
oil for deep frying
1 taro, peeled and cut into small chunks
1 tablespoon vegetable oil
2 shallots, chopped
2 slices fresh ginger
water to cover
1 (14 ounce) can coconut milk
4 leaves basil
salt to taste
1 pinch white sugar, or to taste

Steps:

  • Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
  • Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
  • Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
  • Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

Nutrition Facts : Calories 765.7 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 67.2 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 41.6 g, Sodium 1470.7 mg, Sugar 5.3 g

TARO AND CHICKEN COCONUT CREAM CASSEROLE



Taro and Chicken Coconut Cream Casserole image

Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.

Provided by CJAY8248

Categories     Chicken

Time 1h20m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

2 lbs chicken, cut into 8 pieces
1 large onion, chopped
1/2 lb spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices
2 lbs taro root, peeled and cut into 1/4-inch slices
6 ounces tomatoes, chopped
2 teaspoons cornflour
1 (14 ounce) can coconut cream
1/2 coconut cream can water
1 teaspoon salt
lemon slice

Steps:

  • Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
  • Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
  • Cover with tomatoes.
  • Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.

BOILED TARO WITH COCONUT MILK



Boiled Taro With Coconut Milk image

This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)

Provided by Pikake21

Categories     Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (2 -3 lb) taro root
1 teaspoon salt
water
1 (8 ounce) can unsweetened coconut milk

Steps:

  • Scrub the outside of the taro.
  • Place in a pot with enough water to half cover the taro.
  • Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
  • Remove and cool.
  • Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
  • Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
  • There should be enough milk to just cover the taro.
  • Taste during cooking to see if taro needs more salt.

TENDER TARO ROOT COOKED IN COCONUT MILK



Tender Taro Root Cooked in Coconut Milk image

This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 6

1 pound raw taro root, peeled and cut into 1/2-inch cubes
2 ½ cups coconut milk
¾ cup white sugar
¼ cup palm sugar
½ teaspoon salt
1 cup unsweetened coconut cream

Steps:

  • Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.

Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g

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