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Coconut Shrimp with Red Curry Sauce

music_jewel321 — Mon, 31 Dec 2007 07:01:09 -0800

COCONUT SHRIMP WITH RED CURRY SAUCE
Recipe courtesy of Tyler Florence, Food Network

Peanut or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
Kosher salt and freshly ground black pepper
2 cups flaked coconut
1 1/2 pounds jumbo shrimp, peeled with tails on
Red Curry Sauce, recipe follows
1 green onion, white and green part, chopped
1 handful fresh mint, hand-torn
Fried rice, for serving
Steamed broccoli, for serving

Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.

In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.

Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.

Makes 4 servings.

Red Curry Sauce:

2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced

Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.

Yield: 1 cup

Coconut Beef Satay with Thai Peanut Sauce

GirlC — Mon, 16 Feb 2009 18:14:33 -0800

Eat me.

I made this tonight and it was yummy! It’s a combination of two recipes. I used the peanut sauce recipe from another source so I could use up the coconut milk.

Sources:
Robin to the Rescue – Robin Miller
And
How to Cook – Whitecap Books

Robin to the Rescue – Robin Miller

Cooking Spray
½ cup coconut milk
1 ½ tsp curry powder
1 tsp ground coriander
½ tsp chile oil
1 ¼ pounds lean beef steak (sirloin, rib-eye or round) cut into 2” cubes
Salt and Pepper to taste
Metal or wooden skewers

Thai Peanut Sauce
½ cup reduced sodium chicken broth
¼ cup creamy peanut butter
¼ cup reduced-sodium soy sauce
2 tbsp toasted sesame oil
2 tbsp fresh cilantro chopped

Coat large stovetop grill pan or griddle with cooking spray, heat over med-high.

In shallow dish, whisk together coconut milk, curry powder, coriander, and chile oil

Season beef with salt and pepper, add to coconut mixture and coat. Thread beef on skewers and place in the hot pan. Cook until brown, turning frequently ~ 3 to 5 minutes.

Meanwhile in small sauce pan whish broth, peanut butter, soy sauce and sesame oil. Over med-high bring to simmer. Remove and stir in cilantro.

Peanut sauce on side or drizzle!

Peanut Sauce (Alternate)

1 tbsp oil
1 small onion
1 ½ tsp crushed fresh ginger
2 cloves garlic minced
½ tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
2 tsp soy sauce
¼ cup of crunchy peanut butter
½ cup coconut milk
Little lemon or lime juice

Heat oil in pan, add onion and cook over medium heat 2-3 minutes or until soft. Add ginger, garlic and ground spices and cook for 1 minute.

Remove from heat, stir in soy sauce, peanut butter and coconut milk. Stir over low heat until smooth, add lemon or lime juice.

All about Coconut Oil

emilyplayscello — Tue, 31 Jul 2007 09:50:23 -0700

Hi everyone,
Today I'm going to talk about a new discovery of mine: coconut oil. Although it's an oil, it's actually somewhat solid at room temperature due to its level of saturated fat. In the past, coconut oil was shunned because of it's saturated fats, but a slew of new studies is proving that this oil actually plays a great role in optimum health. It's said to have anti-microbial and anti-viral properties and helps prevent heart disease, stroke, and hardening of the arteries.

The most exciting part though, is that it said to actually help with weight loss! The saturated fats in coconut oils are medium chain fatty acids that convert into energy (similar to carbohydrates) and is not stored like other saturated fats.

Now you may be wondering... what is there to DO with coconut oil?

Well, because it's partially solid, it actually works as a spread. I had it this morning on a piece of toasted Ezekiel bread and it was delicious. It has sort of a buttery taste (it is an oil, after all) but also a yummy coconut sweetness. And it can handle very high temperatures so it's ideal for cooking.

So, give it a try! The studies on coconut oil are very new... it may even have more benefits than we know at this point. Wanna read more about it? Do a google search for "health benefits coconut oil" and you'll get a ton of hits.

Remember, if you like what you read, subscribe!

Be healthy,
Emily

Coconut Curry Tofu and Rice Noodle Bowl

fairy_MK — Tue, 17 Apr 2007 08:21:49 -0700

I'm trying to eat more healthy and incorporate tofu into my meals. Lately I have been trying to use more coconut in my meals as well, even though it's not necessarily the most healthy item to include. And being the "bad" person I am, I feel that since I am using tofu I should be able to use coconut and even it out. So at that point, is it really that much more healthy? I'll let you decide, but not until after you taste it.

It also looks like chicken in the image and might even convince your anti-tofu husband or significant other to eat it without any complaints too!

Coconut Curry Tofu and Rice Noodle Bowl - Serves 6
Original recipe from Wild Oats.

Ingredients:
1 (16 oz.) block of Wild Oats Extra Firm Organic Tofu, drained
8 oz. medium stick rice noodles
Wild Oats Grapeseed Oil for cooking
2 cloves garlic
2 tbsp. fresh ginger, grated
1 can Wild Oats Organic Premium Coconut Milk
1 tbsp. red curry paste (or to taste)
1 (10 oz.) bottle Wild Oats Organic Asian Sesame Marinade
1/2 organic red pepper, thinly sliced
1/2 organic red onion, thinly sliced
1 c. fresh bean sprouts
1/4 c. cilantro, diced

1/3 c. organic peanuts, crushed

To remove excess moisture from tofu: slice block in half, place on a plate and cover with another plate. Put a heavy can or pan on top of the plate and refrigerate for at least 2 hours or overnight. Slice drained tofu into planks and place in a baking dish. Cover with marinade and refrigerate for at least 30 minutes. Bring a pot of salted water to a boil. Add rice noodles and boil for about 2 minutes, until soft. Drain, rinse and set aside. Heat a saucepan over medium high heat. Add a teaspoon of oil, garlic and ginger. Cook for a minute. Add coconut milk and curry paste. Simmer for 5 minutes, set aside. Heat a sauté pan over medium high heat. Remove tofu from marinade and pat dry. Add a tablespoon of oil and sear tofu two minutes per side. Remove from pan. Add peppers, onions and sprouts to the pan. Cook 3 minutes, until soft. Add noodles, tofu and coconut curry sauce. Toss to coat evenly. Serve garnished with cilantro and peanuts.

Lite'N It Up: Coconut Cream Cake

FitSugar — Wed, 16 May 2007 10:18:28 -0700

Coconut Cream Cake - The Lesser Evil
adapted from Emeril Lagasse

1 cup granulated sugar
1/3 cup agave nectar
1/2 pound (2 sticks) butter substitute, softened (I used Earth Balance)
1/2 cup canola oil
3 egg yolks
5 large eggs whites
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 cup ground pecans
1 cup low fat buttermilk
2 cups shredded coconut
One 8-ounce package low fat or non-fat cream cheese, softened
1 1/2 pounds confectioners’ sugar (about 6 cups), sifted
1 teaspoon pure vanilla extract
2 tablespoons low fat milk
1 cup pecan pieces

Preheat the oven to 350ºF. Lightly grease and flour 2 9-inch round cake pans.
In a large mixing bowl with an electric mixer, cream the granulated sugar, agave nectar with 1/4 pound (1 stick) of the butter.
With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.
Sift the flour and baking soda together into a medium-size mixing bowl. Add the ground pecans and mix. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
Fold in 1 cup of the coconut.
With the electric mixer, in another large mixing bowl (wash and dry the beaters well first), beat the egg whites until stiff peaks form, then fold them into the cake batter.
Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, 25 to 30 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Set aside.
With an electric mixer, in another large mixing bowl (wash and dry those beaters), cream the remaining 1/4 pound (1 stick) butter with the cream cheese.
Add the sifted confectioners’ sugar, about 1/2 cup at a time, mixing after each addition.
Add the vanilla and milk and mix well. Fold in the pecans.
Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting.
Sprinkle the top of the cake with the remaining 1 cup coconut.

Notes: Although I used a butter substitute, it is still as fattening as butter just better for you in terms of cholesterol and saturated fat. It still contains lots of sugar (6 cups of powdered sugar in the frosting alone), as well as eggs. So while this might be better for you than the original version, it still has a considerable caloric load. It is made with coconut how could it not. It is still tasty though.

Here's a link to the original recipe from PartySugar.

Classic ANGEL FLAKE Coconut Cake

ces016 — Fri, 29 Feb 2008 22:43:03 -0800

Prep Time:
25 minTotal Time:
1 hr 25 minMakes:
18 servings1 pkg. (2-layer size) yellow cake mix 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided 1 cup cold milk 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1/4 cup powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Coconut Chicken Curry – Malai Murgh

GirlC — Fri, 15 Jun 2007 17:14:49 -0700

This is pretty easy and tasty. (I've tweaked the original a bit) I generally make double batch as it freezes well.

4 skinless boneless chicken breasts
½ cup finely diced yellow onion
1 heaping tsp. finely chopped garlic and ginger
2 green cardamom pods (split open)
6-8 whole cloves
1 cinnamon stick
1 can coconut milk
2 Tbsp. ground almond
¼ tsp. turmeric powder
½ tsp. ground red pepper (cayenne)
¼ cup heavy cream
Canola oil for frying
10-12 almonds (toasted at 325 for 15 minutes then grind)
Salt

It's easier if you get everything all together first.

Coat the bottom of a frying pan with oil and sauté onions until they are limp and golden, stir constantly. Add garlic and ginger and cook for an additional 2 minutes.

Add cinnamon stick, cardamom pods, cloves, turmeric, and red pepper.

Stir for an additional minute.

Add coconut juice, almonds

and chicken, bring to a boil.

Reduce heat and simmer the mixture, covered for 20 minutes turning chicken pieces often.

Turn off heat and add the heavy cream.

Salt to taste and serve over Basmati rice. Make sure you spoon sauce all over rice and chicken!

Enjoy!
***

Coconut Records

miss-britt — Thu, 10 Jan 2008 18:23:48 -0800

Jason Schwartzman, the amazing actor and former drumer of Phantom Planet. Has a one man band named Coconut Records and this possibly my favorite song off the album

here's his cute brother, Robert doing his own verison of the song.

Coconut Macaroons

Carissaa — Thu, 08 Nov 2007 08:13:11 -0800

Makes about 4 dozen

These are great for Holiday gifts, as well as for a party or something. This is also one of the most affordable, and easy cookies to make!

Ingredients:
1 lb. Shredded Coconut
1 can Sweetened Condensed milk
2 tsp Vanilla

To Do: Mix well. Drop by the teaspoonful on to a greased cookie sheet. Bake at 350 degrees for about 12 minutes.

Thai Coconut Ribs (BBQ)

GirlC — Sun, 15 Apr 2007 12:14:03 -0700

I was fortunate to have weather this weekend that let me BBQ! This was great. I served with a salad and some jasmine rice, enjoy!

Marinate: 8-24 hours
Grill: 1.25 hours

4 lbs back ribs
1 C coconut milk
3 tbsp Brown Sugar
3 tbsp soy sauce
1 tbsp fresh ginger
2 tsp lime juice
4 cloves garlic minced
1 tsp red pepper

-combine all ingredients and marinate in shallow bowl covered
-trim fat from ribs cut into bite size pieces
-preheat grill – reduce to medium
-indirect cook (not over flame)
-place ribs in roasting pan
-brush for 1st hour