Coconut Green Curry Sauce Recipes
CHICKEN WITH GREEN CURRY SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
- In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. Spread couscous onto a serving platter, top with chicken and garnish with cilantro.
SUNNY'S EASY COCONUT GREEN CURRY MEATBALLS
Provided by Sunny Anderson
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Add the curry paste to a slow cooker on low and slowly whisk in the coconut milk and 1 cup of the cilantro. Add the meatballs and cook until the sauce thickens slightly and the meatballs are heated through, 1 to 2 hours. When ready to serve, garnish with the remaining 1/2 cup cilantro.
COCONUT GREEN CURRY SAUCE
Categories Dairy Ginger Coconut Lemongrass Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Peel gingerroot and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin. Boil mixture until mirin is reduced to about 3 tablespoons. Add white wine and boil until liquid is reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly. Pour sauce through a fine sieve into a bowl and stir in curry paste. Season sauce with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving.
GREEN COCONUT CURRY WITH VEGETABLES
If you like it spicy, use the larger amount of curry paste(try Green Curry Paste Recipe #39109). Adapted from Vegetarian Times cookbook.
Provided by Sharon123
Categories Curries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
- Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!
COCONUT CURRY SAUCE
This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.
Provided by lazyme
Categories Curries
Time 35m
Yield 2 cu
Number Of Ingredients 7
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.).
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COCONUT GREEN CURRY - MINIMALIST BAKER
Instructions. Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger. Cook for 3-4 minutes, stirring …
From minimalistbaker.com
4.9/5 (26)Total Time 30 minsCategory EntreeCalories 399 per serving
From minimalistbaker.com
4.9/5 (26)Total Time 30 minsCategory EntreeCalories 399 per serving
- Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.
- Add curry powder and frozen spinach and cook for 3-4 minutes, stirring occasionally. Then add coconut milk, coconut sugar, and sea salt (about 1/4 tsp to start).
- Heat over medium-high heat until simmering - about 4 minutes. Then remove from heat and carefully transfer the curry to a high-speed blender (or use an immersion blender). Blend on high, covering with a towel to prevent any leaks. At this time you can add some cornstarch or arrowroot starch to thicken and blend once more to fully combine. This is optional but does provide the sauce with more thickness/body.
- While still in the blender. taste and adjust flavors as needed, adding more curry powder for intense curry flavor, sea salt for overall flavor, or coconut sugar for sweetness.
VEGETARIAN THAI GREEN COCONUT CURRY RECIPE
Stir and reduce heat to medium-low. Gently simmer 5 to 7 minutes. Add the coconut milk and the vegetables, and simmer 10 to 13 minutes, or …
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4.2/5 (47)Total Time 42 minsCategory Dinner, LunchCalories 852 per serving
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In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the …
From myrecipes.com
5/5 (1)Servings 2
From myrecipes.com
5/5 (1)Servings 2
- In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes.
- Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
- Alternatives:Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
- Applications: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
THAI GREEN CURRY COCONUT SAUCE RECIPE - GRACE PARISI ...
Step 1. In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 …
From foodandwine.com
4/5 Total Time 35 minsServings 2
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4/5 Total Time 35 minsServings 2
- In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes.
- Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
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Vegan Indian Curry with Cauliflower and Lentils. Rating: 4 stars 24. A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
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