Tag-Archive for » coconut cream «
This is a wonderful recipe and tastes gorgeous I tagged this one to make for a game I play and I am so glad I did it was wonderful. I made with the ingredients stated without changing anything apart from the amounts of certain things. I served ours in pineapple halves for pretty presentation. I am the first to review this recipe but see the original and to check out more great recipes by this chef please click here. I will list the amount changes I made below.
Ingredients
450g Sweet potatoes, peeled and diced
1 Large onion, chopped
1 Garlic clove, crushed (I added 4 garlic cloves)
1 Inch piece fresh ginger, grated
1 Red chili pepper or green chili pepper, de-seeded and chopped (I added some seeds for heat)
1/4 Teaspoon ground cumin (I added 1 teaspoon)
1/4 Teaspoon ground coriander (I added 1 Teaspoon)
1/4 Teaspoon ground allspice
2 Tablespoons coconut cream (I added 200ml and cut back on the water)
570ml Water (I only added 370ml)
120g Peeled prawns (I added 250g)
120g Chicory lettuce, shredded
225g Bok choy, shredded
1 Tablespoon dark brown sugar
2 Tablespoons lime juice
Salt
Desiccated coconut, to sprinkle
Method
1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
2. Bring to the boil and simmer until the potato is almost tender.
3. Add the prawns, chicory and chinese leaves. Simmer for 4 – 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
4. Add the sugar and lime juice, and season to taste.
Serve sprinkled with the dessicated coconut.
All photos taken by me unless otherwise stated.
This is a very easy curry recipe to put together and it tastes and smells wonderful.. I used a red curry paste for the curry and I also added vegetables to ours to make it a complete meal, as we are eating lower carb at the moment and I was not serving this with rice. I used chicken breasts which I partially cooked in a fry pan and then sliced thickly and added them to the curry to finish cooking. I think chicken thighs would also be great in this or even a whole chook cut up. If you would like to read more reviews on this recipe please click here.
Ingredients
1 1/2kg Chicken pieces
4 Teaspoons oil
2 Medium onions, quartered
2 Garlic cloves, crushed
1 Small red chile, finely chopped
4 Tablespoons finely chopped fresh ginger
4 Teaspoons chopped fresh lemongrass
2 Tablespoons mild curry paste
2 1/2 Tablespoons brown sugar
1 (400 ml) Can coconut cream
1/2 Cup chicken stock
Method
1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
2. Add garlic, chilli, ginger lemongrass and curry paste.
3. Add chicken and braise on all sides, coating well with curry paste.
4. Cover and cook for 15 minutes over a low heat.
5. Remove lid, add sugar and stir well.
6. Pour in coconut cream and stock and bring to the boil.
7. Reduce heat and simmer uncovered for another 30 minutes.
Serve over rice.
I like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don’t feel like making a separate vegetable dish.
All photos taken by me unless otherwise stated.
