Coconut Curry Saucemarinade Recipes

COCONUT CURRY MARINADE

Steps:

• Mix all items together.

COCONUT CURRY SAUCE/MARINADE

Steps:

• Let the can of coconut milk stand still for a few hours. This makes it separate. The thick stuff on top is wwhat you want here.
• Combine all other ingredients in a bowl. Voila!

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

CARIBBEAN COCONUT CURRY SAUCE

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.

SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE

Steps:

• Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
• Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Steps:

• Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
• Add the chicken breasts and coat them well with the marinade.
• Cover, and refrigerate for 2 hours.
• Pre-heat oven to 400°F.
• Heat the olive oil in a frying pan and brown the chicken on both sides.
• Season with salt and pepper to taste.
• Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
• As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
• Heat the peanut oil in a small sauce pan.
• Add in the paste and gently fry for 5 minutes, stirring often.
• Add in the coconut milk and mix well.
• Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
• Remove the chicken to the serving plate and spoon the sauce over the top.
• Serve with rice.

ISLAND COCONUT CURRY SAUCE

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.

SPICY COCONUT CURRY SAUCE

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.