CARIBBEAN COCONUT CURRY SAUCE
Make and share this Caribbean Coconut Curry Sauce recipe from Food.com.
Provided by Katie Hums
Categories Coconut
Time 50m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 6
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.
- NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.
CARIBBEAN CURRY SAUCE
This recipe is derived from Columbo, Jerk seasonings, and other Caribbean curries. This is a wonderful cooking sauce. You can marinate chicken or meat in it before sauteing, grilling, broiling or baking. Dribbled over stir-fried vegetables, it makes a great dish to eat over rice.
Provided by Tonkcats
Categories Caribbean
Time 10m
Yield 1 batch
Number Of Ingredients 15
Steps:
- Mix all together.
Nutrition Facts : Calories 876.4, Fat 70, SaturatedFat 9, Sodium 4224.9, Carbohydrate 58.4, Fiber 3.3, Sugar 43.3, Protein 10.8
CARIBBEAN COCONUT CURRY SAUCE
Categories Sauce Coconut Curry Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
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.
CARIBBEAN CURRY
a yellow curry that you would use to make Chicken Roti or something similar, light and saucy with or without vegies or potatoes.
Provided by Robin Cowdrey
Categories Caribbean
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Make one or all three of the fillings below to enclose in a soft roti envelope.
- Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
- In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
- Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
- Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
- Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
- Add chick-peas, green onions and remaining water; bring to boil.
- Reduce heat and simmer for 5 minutes or until chick-peas are softened.
- Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
- Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
- Stir in tomato, and salt and pepper to taste; cook for 1 minute.
Nutrition Facts : Calories 250.3, Fat 8.4, SaturatedFat 1.4, Cholesterol 72.6, Sodium 305.9, Carbohydrate 15.7, Fiber 3.9, Sugar 1.7, Protein 27.9
CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN
Make and share this Chicken With Banana Curry Sauce - Caribbean recipe from Food.com.
Provided by Mme M
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
- Serve with steamed rice.
Nutrition Facts : Calories 415.6, Fat 12.6, SaturatedFat 6.4, Cholesterol 159.8, Sodium 945.8, Carbohydrate 18.8, Fiber 3.4, Sugar 8.6, Protein 56.1
FEMMES' REVENGE CARIBBEAN CURRY MIX
A delicious blend which truly captures the flavors of the islands. It is great on fish, chicken and also on fruit. Mix in oil for a curry paste or use as a dry rub. If you want it hotter, use more cayenne. We like it a little heavy on the cinnamon and cloves.
Provided by Femmes Revenge
Categories Caribbean
Time 10m
Yield 1/2 cup
Number Of Ingredients 14
Steps:
- Grind all whole spices and seeds and bay leaves to a powder.
- Combine all the ingredients and store in an airtight jar.
- Note: While you can use pre-ground spices, the flavor is really better if you grind whole cloves, nutmeg, etc.
Nutrition Facts : Calories 216.8, Fat 7.7, SaturatedFat 2.3, Sodium 45.8, Carbohydrate 39, Fiber 16.5, Sugar 2.3, Protein 8.6
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