Island Coconut Curry Sauce Recipes

COCONUT CURRY SAUCE

Steps:

• Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
• Add wine and boil until reduced to 1/4 cup, about 6 minutes.
• Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
• Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).

SALMON COCONUT CURRY

Steps:

• Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
• Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
• Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
• Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
• Check the seasoning again, and serve the curry over hot rice

ISLAND COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

SOUTH INDIAN COCONUT CURRY

Steps:

• Heat up a dry pan or skillet. Put all the paste spices in and gently dry roast them until fragrant. Remove from heat, set aside.
• In the same pan, gently roast grated coconut until it turns golden - be sure to stir it often as it burns quickly.
• In a pestle and mortar* (or a spice grinder if you have one) pound all the curry paste spices until you get a powder. Add in roasted coconut and pound some more. Add ½ cup / 120 ml water to make it into a paste. Set aside.
• Heat up 2 tbsp of oil in a pan and gently fry mustard seeds until they start crackling.
• Add in finely diced onion and fry until translucent.
• Add in grated ginger and pressed garlic and fry them off gently stirring the whole time. Fry until raw garlic smell goes away.
• Add finely chopped tomato, turmeric, bay leaf and fry for a few minutes until the tomato flesh disintegrates.
• Add in curry paste, fry it gently until the oil starts leaving the sides of the paste.
• Add in 1 cup / 240 ml water and aubergine pieces. Put the lid on, cook aubergine in the curry broth until it is soft (about 10 mins).
• Add in coconut milk and cooked chickpeas to warm them through. Season with salt and lime juice. Let the sauce simmer gently so that it thickens a bit.
• Serve with cooked rice and/or some vegan naan bread.

COCONUT CURRY THAI CHICKEN

Steps:

• For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
• For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
• Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
• Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
• Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
• SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
• Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
• Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
• Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
• NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!