SPICY COCONUT SOUP
Provided by Aida Mollenkamp
Categories side-dish
Time 25m
Yield 4 to 6 servings (2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.
- Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
- Remove from heat and stir in basil, lime juice, and fish sauce. Serve.
Nutrition Facts : Calories 263, Fat 19 grams, SaturatedFat 13 grams, Sodium 755 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams
SPICY COCONUT DRESSING
Steps:
- Whisk together coconut cream and juice. Stir in green onions, curry powder, green chile and salt. Serve over thinly sliced jicama, red onion and orange sections.
SPICY COCONUT DRESSING
The heat of red chile is offset by creamy coconut milk for a perfect balance of spicy and sweet. Try it over a shrimp-studded salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt.
COCONUT CURRY DRESSING
Make and share this Coconut Curry Dressing recipe from Food.com.
Provided by Acoustic Indigo
Categories Salad Dressings
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients in a jar.
- Seal and shake vigarously.
- Serve with a salad, stir fry, or anything else you can think of!
Nutrition Facts : Calories 108.4, Fat 8.8, SaturatedFat 7.8, Sodium 1176.2, Carbohydrate 5.7, Fiber 1.4, Sugar 3.4, Protein 3.3
SPICY COCONUT SHRIMP-RICE NOODLE SALAD
Enjoy a great mix of flavors with our Spicy Coconut Shrimp-Rice Noodle Salad. This Spicy Coconut Shrimp-Rice Noodle Salad with crisp red peppers, toasted coconut and chili-garlic sauce is full of delicious flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
- Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
- Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
- Sprinkle with remaining coconut.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING
Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Provided by Good Food team
Categories Main course
Time 15m
Number Of Ingredients 13
Steps:
- Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
- Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
- Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
- To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.
Nutrition Facts : Calories 409 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
SPICY COCONUT-SURIMI SALAD
A curry-flavored dressing coats tender chunks of surimi and crunchy sugar snap peas and cabbage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, beat mayonnaise, curry paste, and lemon juice with wire whisk until blended.
- In large bowl, stir imitation crabmeat, peas, coconut, green onions and mayonnaise mixture until well mixed. Serve on cabbage.
Nutrition Facts : Calories 290, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 14 g, TransFat 0 g
SKIRT STEAK WITH SPICY COCONUT DRESSING
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Provided by Carla Lalli Music
Categories Dinner Steak Salad Chile Pepper Ginger Coconut Lime Juice Avocado Lettuce Cilantro Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Kid-Friendly Small Plates Quick & Easy Quick and Healthy
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
- Season steak on both sides with salt.
- Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
- Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.
SPICY COCONUT NOODLES
Make and share this Spicy Coconut Noodles recipe from Food.com.
Provided by Mary M.
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package directions. Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste or sauce (if using). Bring to a boil. Reduce heat and simmer for 2 or 3 minutes. Stir in the drained noodles and toss. Divide the noodles among individual bowls. Top with the scallions, sprouts, basil, and coconut (if using).
- Tip.
- To toast shredded coconut, scatter it on a baking sheet and place in a 350 degree Fahrenheit oven until it's golden. 3 to 5 minutes. Watch carefully: it goes from toasted to scorched in seconds.
Nutrition Facts : Calories 437, Fat 21.8, SaturatedFat 18.9, Sodium 659.4, Carbohydrate 57.2, Fiber 3.4, Sugar 4.2, Protein 6.7
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