Spicy Coconut Curry Sauce Recipes
DEB'S SPICY BEEF CURRY
Make sure you have all your ingredients prepared before heating your pan to ensure a smooth cooking process. Use your preferred vegetables, like zucchini, potato wedges, sugar snap peas, eggplant, etc.; serve over jasmine rice.
Provided by Deb Deb
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. Do not crowd beef. Transfer beef to a plate.
- Reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. Stir in the curry paste, and fry 1 more minute. Mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. Stir in the coconut milk and fish sauce.
- Increase heat to medium-high, and return beef and any juices to the skillet. Stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. Mix in the lime zest; sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 11.4 g, Cholesterol 38.4 mg, Fat 35.6 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 22.6 g, Sodium 473 mg, Sugar 2.1 g
SPICY COCONUT CURRY SAUCE
This is part of the recipe Chicken Wings Five Ways.
Provided by Alexis Touchet
Categories Sauce Super Bowl Backyard BBQ Tailgating Simmer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
- Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
- Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
BRAZILIAN VEGETABLE CURRY WITH SPICY TOMATO AND COCONUT SAUCE
Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry. It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire.
Provided by PinkCherryBlossom
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
- Meanwhile begin making the sauce.
- Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
- Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
- Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
- When the veg is ready add the veg and the chickpeas to the sauce and heat through.
Nutrition Facts : Calories 432.8, Fat 14.9, SaturatedFat 7.5, Sodium 230.9, Carbohydrate 72.8, Fiber 11.8, Sugar 32.5, Protein 8
SWEET AND SPICY THAI CURRY AND COCONUT SAUCE
Steps:
- I like to use a hand blender at the start of this sauce to get everything blended well. Put all ingredients but the coconut in a food processor or use a hand blender until the sugar is completely dissolved. Add coconut at the end stirring in to keep flakes intact. If you are going to cook with this sauce add the sesame oil just before serving to get the best flavor from it.
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5/5 (4)Total Time 30 minsCategory DinnerCalories 424 per serving
- Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a bowl and set aside.
- Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
- Add rice noodles first, toss, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.
SPICY COCONUT CURRY SHRIMP (READY IN 20 MINUTES) - …
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4.3/5 (10)Category Main CourseCuisine IndianTotal Time 25 mins
- Heat a large skillet with vegetable oil over medium-high heat. When hot, place shrimp in a single layer, cook for about 1 minute and turn over and cook for an additional 30 seconds. Remove shrimp (trying to drain most of the oil) into a bowl. The shrimp will be only half cooked at this point ( If you cook shrimp longer then it might get over cooked and get a little tough).
- Now, add sliced onions, bell pepper and garlic. Saute for 2 to 3 minutes, and then add all group-3 ingredients (except Sriracha ) and 1/4 teaspoon plus 2 pinches salt.Stir well and let the curry begin to simmer. Add the shrimp (along with any accumulated juices), stir well and continue to cook for 2 minutes.
SPICY COCONUT VEGETABLE STIR FRY - BUDGET BYTES
From budgetbytes.com
Ratings 53Calories 630 per servingCategory Easy, Fast, Vegan, Vegetarian
- In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
- Chop your vegetables, if not pre-chopped. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added.
- Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted.
- To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top.
CURRY-COCONUT SAUCE RECIPE - REAL SIMPLE
From realsimple.com
5/5 Calories 138 per serving
- Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
- Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.
5 MINUTE COCONUT CURRY SAUCE - SCRATCH TO BASICS
From scratchtobasics.com
4.3/5 (15)Total Time 5 minsCategory Dips & DressingsCalories 144 per serving
- Add the coconut milk and turmeric and heat until reduced to your desired thickness. I typically only cook it for a few minutes before taking if off the heat.
- When it's as thick as you'd like, turn off the heat and add the lime juice, coconut aminos, and fish sauce. Stir until combined.
SPICY COCONUT CHICKEN CURRY RECIPE BY JOHN - …
From cookeatshare.com
5/5 Ratings 16Reviews 10Category Kid Friendly
- Rinse the chicken and pat dry with paper towels. Sprinkle with salt. Coat bottom of a 5-7 quart stew pot or dutch oven with a small amount of oil and set over medium high heat. Add chicken skin side down without crowding, in batches if necessary, and cook until skin is golden brown, about 5 minutes. Turn the pieces over and cook until they are brown on the other side, about 5 minutes more. Transfer to a plate.
- When the chicken is all browned, add the onion to the pot and cook, stirring for 2 minutes, then add the garlic and ginger to the pot and cook, stirring, until the they are soft about 1 more minute. Add the curry powder, cumin, cayenne, and 1/2 tsp salt and cook for 30 seconds until the spices are fragrant then add the tomatoes and 1 cup of coconut milk. Stir well and let them come to a boil.
- Return the chicken and any juices to the pot. Surround the chicken with the sauce so that the topmost skin is exposed. If there is not enough liquid to bring the sauce almost up to the top of the chicken, add as much of the remaining coconut milk as needed. Reduce heat to simmer and cook uncovered about 45 minutes. Stir in the peas and cilantro, cover, and cook until the peas are hot, about 5 minutes more. Test the chicken by cutting to the bone, if needed continue to cook, covered, until chicken is done. (To save our kids from having to cut the chicken from the bone, we took the chicken out, cut it into bite size pieces, then returned it to the pot for about 5 minutes of additional cooking.)
SPICY TOFU WITH CREAMY COCONUT SAUCE - HEALTHY NIBBLES
From healthynibblesandbits.com
4.9/5 (8)Calories 568 per servingCategory Sides
- When you remove the blocks of tofu from the package, the tofu should feel very dense. If the tofu has been sitting in a lot of liquid, pat the blocks of tofu with a towel. Then, slice the tofu into 1-inch cubes.
- Heat a large non-stick pan with 2 tablespoons of oil over medium-high heat. Transfer the tofu pieces to the pan. If you can’t fit all the tofu pieces at once, cook them in batches. Sprinkle 1/4 teaspoon of salt over the tofu.
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5/5 (37)Total Time 30 minsCategory Main CourseCalories 432 per serving
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From pinchofyum.com
5/5 (98)Total Time 35 minsCategory SauceCalories 236 per serving
- Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.
- Add the peanuts and simmer for another 5-10 minutes. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, just whisk vigorously to smooth it out again.
- Serve over rice, noodles, chicken, fish, vegetables, or any other way that sounds good to you! Top with crushed peanuts and scallions.
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