Tag-Archive for » coconut cream «
This is a very simple recipe which tastes great and smells wonderful while cooking as you get the spicy smell from the tandoori and the sweet smell from the coconut rice. It does not take long to prepare you can either toss chicken in yogurt and tandoori paste and get cooking or if you want to infuse marinate for a few hours. So it is a great after work fast meal or throw it all in zip lock bag in the morning before you leave and just pop it in the oven when you get in.
rafted camphor laurel chopping and cheese boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8-12 Drumsticks (depending on whether you want to serve 2 or 3 per person.)
1/2 Cup tandoori paste
1/2 Cup yogurt
1 3/4 Cups white long grain rice
1 1/4 Cups water
400ml coconut cream
2 Tablespoons fresh coriander, chopped roughly
3 Green onions, sliced thinly
Method
1. Preheat oven to 200c
2. Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
3. Place chicken in a large baking dish, cook uncovered, about 25-30 Min’s or until cooked through, baste occasionally.
4. While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min’s or until rice is tender, stir occasionally to prevent sticking.
5. Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min’s.
To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.
All photos taken by me unless otherwise stated.
This dish I made the other night just messing around with the ingredients I had in my fridge, except the mussels, which I bought that day, while I was out as they were on special. This would serve 2-3 as a main meal, depending on appetites, without rice. My hubby and I try to eat low carb as often as we can so I did not serve ours with rice. I would say if serving over steamed Jasmine rice it would be adequate for 4 as you would have the added starch to fill you up, as we all know how light mussels are.
Ingredients
2 Tablespoons of peanut oil
1.5kg Mussels, beards removed and scrubbed well
2 Small white onions, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons lemon grass, Jar (1 Tablespoon chopped fresh, but finely chopped)
2 Teaspoons fresh ginger, grated
3 Tablespoons green curry paste
600ml coconut cream
2 Tablespoons lemon juice
1 Tablespoon thick tamarind concentrate
2 Teaspoons fish sauce
11/2 Cups water
2 Tablespoons fresh coriander, chopped coarsely
125g Snow peas
150g Bean sprouts
4 Green onions, sliced thinly
Method
1. In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven’t opened. Set to one side, wash out pan.
2. Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.
3. Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min’s, to allow the flavours to come through.
4. While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise your eating a bowl full of shells.
5. Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.
To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.
All photo’s taken by me unless otherwise stated.
