Tag: Coconut Milk

Prawn coconut curry

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Serves: 4
Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Mid-price

This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the curry with steamed rice, noodles or pasta such as tagliatelle and Naan bread or Poppadoms. This recipe is quick and very easy to make. The king prawns make it really special. The curry only takes 30 mins to make and is packed full of flavour, spice and plenty of veggies. The coconut milk adds a great, creamy texture to the curry which is perfect.

Ingredients

400ml can coconut milk
200ml hot vegetable stock
30ml yellow curry paste
Grated zest of 1 lime
1 tbsp fish sauce
½ tsp salt
1 tsp sugar
450g raw king prawns, shelled and deveined
225g cherry tomatoes
1-2 tbsp fresh chopped coriander
Juice of 1 lime

That’s goodtoknow

You can buy yellow curry paste from the supermarket. You could use cooked king prawns instead of raw – simply add them to the sauce right at the end and heat through.

Method

Pour 200ml of the coconut milk into a wok or deep sided sauté pan and bring to the boil.
Add the curry paste and lime zest and stir well. Reduce the heat and simmer for 10 minutes.
Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Simmer for 5 minutes.
Add the prawns and tomatoes and simmer for a further 8 – 10 minutes until the prawns are pink and cooked through and the tomatoes are softened. Add the coriander.
Sprinkle with the lime juice and serve with rice, noodles or pasta, Naan bread or poppadoms.

By Cathy Seward

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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve this over brown basmati rice to soak up the broth.

I’ve been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you’re observing Lent.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
gordon-ramsay-recipe.com

Servings: 4 • Serving Size: 1/4 • Old Points: 6 • Weight Watchers Points+: 6

Calories: 272.5 • Fat: 10 • Carbs: 14 • Fiber: 3 • Sugar: 4 • Protein: 31

Ingredients:

1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)*
1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

Adapted from Fine Cooking^[1]

References

^{^} Fine Cooking (www.finecooking.com)

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Gordon Ramsay’s Hot Bananas

I’m not exactly sure what show Gordon cooks this dessert on. He has so many shows lately, it’s hard to keep up. It does look mighty scrumptious though. This dessert is completely decadent, so roll up your sleeves and prepare to spoil yourself and your guests.

Ingredients:

Sugar – 1 cup
Bananas
Butter – 2 TBS
Chili finely sliced – (1-2)
Brown Rum – nice sized glug
Coconut Milk – 1/4 cup
Vanilla Ice Cream – several scoops

Directions:

Add the sugar to a hot pan over medium heat and caramelize. Slice bananas add to pan, and coat them in the caramel. Add butter and allow to melt. Add the finely sliced chili if you like it hot, and stir. Pour in the rum, and flambe (set it on fire – carefully). Add coconut milk and twirl.

Spoon bananas into serving dishes and top each serving with a scoop of Vanilla Ice Cream.

Done!

The recipe quantities are estimated, just like the rest of the recipes on this site. You can watch the video yourself and change the amount of any particular ingredient if you think you have a better estimate.