coconut: Recipes

30 MINUTE COCONUT CURRY

Simple Coconut Curry over Coconut Quinoa

30 MINUTE COCONUT CURRY

PRINT FRIENDLY VERSION

Prep time Cook time Total time

5 mins 25 mins 30 mins

A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Vegan, Gluten Free

Serves: 4

Ingredients:

CURRY

1 Tbsp (15 ml) coconut or olive oil

1 small onion, diced (150 g)

4 cloves garlic, minced (2 Tbsp or 12 g)

1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)

1/2 cup (45 g) broccoli florets (or green bell pepper), diced

1/2 cup (64 g) diced carrots

1/4 cup (45 g) diced tomato

1/3 cup (28 g) snow peas (loosely cut)

1 Tbsp (8 g) curry powder

Pinch cayenne or 1 dried red chili, diced (optional for heat)

2 14-ounce (396 g) cans light coconut milk (sub full fat for richer texture)

1 cup (240 ml) veggie stock

Sea salt and black pepper to taste

COCONUT QUINOA

1 14-ounce (396 g) can light coconut milk

1 cup (170 g) white quinoa, rinsed in a fine mesh strainer*

1 Tbsp (15 ml) agave nectar (optional)

FOR SERVING optional

Fresh lemon juice

Cilantro, mint and/or basil

Red pepper flake

INSTRUCTIONS

If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed. I added another pinch or two of salt.
Serve over coconut quinoa (see other options below in Notes) and garnish with fresh lemon juice and herbs.

NOTES

*An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, white or brown rice.

*Curry slightly adapted from Tyler Florence

*Coconut quinoa adapted from Cookie and Kate

NUTRITION INFORMATION

Serving size: 1/4 recipe

Calories: 434 Fat: 25.8g

Saturated fat: 21g

Carbohydrates: 41g

Sugar: 7.2g

Sodium: 628mg

Fiber: 6.4g

Protein: 10.2g

Tom Kha Gai (Chicken Coconut Soup)

This silky, aromatic soup is a complete meal in a bowl.

Ingredients

6 SERVINGS

1 1” piece ginger, peeled

10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice

6 cups low-sodium chicken broth

1½ lb. skinless, boneless chicken thighs, cut into 1” pieces

8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces

1 13.5-oz. can coconut milk

2 Tbsp. fish sauce (such as nam pla or nuoc nam)

1 tsp. sugar

2 stalks fresh lemongrass, tough outer layers removed

Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

Preparation

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.

Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.

Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

Coconut Creamsicle Margaritas. (and too many cinco de mayo recipes.)

Here’s what I have realized in the past 12 hours: I have a ridiculous amount of margarita and taco recipes.

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Can’t even deal.

I’m like, oh, maybe I’ll make a list of some cinco de mayo recipes at the request of my invisible internet friends, which ultimately turned into my computer freezing because I had about 64 tabs open on my browser. That’s what happens when your first name is pro and your last is crastinator.

Oompf.

I think it was last year when I first spotted this 1800 coconut tequila – I’ve wanted it ever since. As an equal opportunity tequila lover, I knew this could NOT be bad. As a coconut freak, I was positive it would be my beverage of choice. I was right. Unfortunately, it didn’t catch my eye until after I’d made these strawberry coconut margaritas, which happened to be one of my go-to drinks. But after multiple makings over the last year I determined: they could get better. Hence this current beauty.

These margs are slightly orange-flavored with a hint of coconut water and canned coconut milk – this is one of the only instances where I will tell you that light coconut milk is better. You don’t NEED the coconut tequila but since I don’t like to lie to you… you need the coconut tequila. Just in your life, period.

Coconut Creamsicle Margaritas I howsweeteats.com

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Now, what incredible things are you making this weekend?

If you need some beverage ideas, you can go with a traditional margarita (my favorite) or a various array of strawberry, peach, roasted blueberry basil, jalapeño mango, blood orange or pomegranate. I’m a total on-the-rocks girl but a quick whip in the blender with some crushed ice and these can be frozen in no time. If you want a non-alcoholic choice, try some agua fresca in whatever flavor your little heart desires.

My taco list is nothing short of embarrassing. We have crockpot cheddar beer chicken, crockpot beer carnitas, smoky sweet potato and black bean and smoky chicken with goat cheese tacos. These old school crispy shrimp tacos are one of my favorite blog recipes of all time and if you want to really trash things up, you can make buffalo chicken tacos or crispy margarita chicken tacos. These portobello and fontina queso fajitas aren’t too bad either.

I, personally, am still hooked on the crockpot short rib tacos because I want to EAT ALL THE SHORT RIBS. In the world.

A few other random but often-made favorites are these cheesy double bean quesadillas, as well as caramelized pineapple quesadillas. We also lovelovelove BBQ chicken and buffalo chicken enchiladas, which are basically tex-mex blasphemy, but delicious tex-mex blasphemy. I sort of feel like tostadas are simply high maintenance tacos, but dig these sweet and spicy glazed chicken ones. And if you’re experiencing snow this weekend (which…omg, ew), make this tortilla soup. Or some chicken enchilada pizza. Or at least a tequila steak salad. Maybe just drink the marinade.

And if you really have no time and therefore, no plans to celebrate this fantastic holiday that calls for over eating everything fabulous, make some 20-minute turkey taco nachos.

Or some chips and salsa? Tequila shots with lime?

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coconut creamsicle margaritas

yield: makes 1 serving, is easily multiplied total time: 10 minutes

ingredients:

2 ounces grand marnier

2 ounces orange juice

1 1/2 ounces silver tequila

1 ounce lime juice

1 ounce coconut water

1 ounce canned light coconut milk

1 ounce simple syrup

unsweetened shredded + toasted coconut for glass rims

orange + lime slices for serving

directions:

To rim glasses, fill a plate with coconut. Rub honey or left over frosting on the rim - anything sticky that the coconut will stick too - then place on the plate to coat with coconut. Fill glass with ice.

Combine all grand marnier, orange juice, tequila, lime juice, coconut water, coconut milk and simple syrup in a shaker and shake well for 30 seconds. Pour over ice and garnish with wedges of orange and limes. Drink!

Lemon-Coconut Bars

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Ingredients

MAKES 16 SERVINGS

Shortbread Crust

Nonstick vegetable oil spray

3/4 cup sweetened shredded coconut

2 whole graham crackers

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/3 cup powdered sugar

1 cup all-purpose flour

3/4 teaspoon vanilla extract

1/8 teaspoon kosher salt

Lemon Curd

12 large egg yolks

4 large eggs

2 cups sugar

3/4 cup finely grated lemon zest (from about 8 lemons)

1 1/3 cups fresh lemon juice

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup canned unsweetened coconut milk or heavy cream

Preparation

Shortbread Crust

Preheat oven to 350°. Coat a 13x9x2-inch glass baking dish with nonstick spray; set aside. Spread out coconut on a small rimmed baking sheet and bake, stirring every 2 minutes, until light golden brown, 6–8 minutes. Transfer pan to a wire rack; let coconut cool in pan.

Pulse graham crackers in a food processor until finely ground (there should be about 1/4 cup). Transfer to a small bowl; stir in coconut and set aside.

Using an electric mixer, beat butter and powdered sugar in a medium bowl until fluffy, 2–3 minutes. Add flour, vanilla, and salt. Mix just until dough begins to form. Fold in coconut-crumb mixture (dough will be soft and will hold together when pressed between your fingers).

Press dough evenly onto bottom of prepared dish (smooth surface with an offset spatula, if desired). Using a fork, prick dough all over.

Bake crust until golden brown and just set, 18–22 minutes. Set aside.

Lemon Curd

Cook egg yolks, eggs, sugar, lemon zest, and lemon juice in a medium saucepan over medium heat, whisking constantly and beating in as much air as possible (keeping the whisk moving prevents the curd from burning and the eggs from scrambling), until curd has thickened and begins to bubble, about 10 minutes. Remove immediately from heat.

Whisk in butter and coconut milk until butter is fully incorporated and curd is smooth. Strain curd through a fine-mesh sieve directly onto baked crust. Smooth top.

Bake bars until center of filling is just set, 15–17 minutes. Transfer to a wire rack; let cool in pan for 30 minutes. Chill until cold, 2–3 hours. DO AHEAD: Lemon bars can be made 2 days ahead. Cover and keep chilled.

Cut into bars. Serve cold.