Tag Archives: coconut milk

Sri Lankan Zucchini And Coconut Curry

This is one of those easy vegetarian curries that gives the impression that you have spent hours blending spices and cooking over a hot stove! 

Thanks to curry leaves and quick cooking zucchini/courgette you can have this on the table in around 20minutes. Just enough time to cook the rice.

Serves 4-6.

Ingredients

30-50mls oil or ghee

2 teaspoons cumin seeds

1 dry chilli

15 curry leaves

1 shallot, halved and finely sliced

1 pinch turmeric power

650g zucchini/courgette if large, quartered and then cut into even chunks, around 1.5-2cm

270mls coconut milk

50mls water

Method

In a large frying pan with a lid, heat the oil or ghee.

Once hot, add the cumin seeds, chilli and curry leaves.

As soon as the leave start spluttering, add the shallot, turn the heat down and slowly cook the shallot until soft, 5-7 minutes.

Now add the turmeric, zucchini, coconut milk and water to the pan. Stir well and cover.

Bring up to the boil and simmer for 7-10 minutes, stirring frequently as the sauce thickens.

Once the zucchini is cooked your curry is ready.

Beef And Coconut Curry

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I love a good curry!

With meat falling apart and a really flavourful sauce this curry doesn’t last long in our house. I make this quantity to ensure I have some leftovers to freeze in individual meal boxes with some rice or to use as a home made pie filling, it’s an Australian thing, we love our pies!

Although you might be put off by the quantity of ghee, don’t worry! Towards the end of cooking the fat all rises to the surface of the curry and I just spoon it off.

Serves 10-12 and freezes very well.

Ingredients

100g ghee

4 large tomatoes

1 large onion, peeled and roughly chopped

6 garlic cloves, peeled

70g fresh ginger, peeled and roughly chopped

3 onions, peeled and sliced

3 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon ground fennel

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon Kashmiri chilli powder

1.5kg beef, fat and sinew removed, diced

670mls coconut milk

400mls passatta, sieved tomatoes

2 tablespoons tomato paste

a pinch of saffron

salt and pepper

100g raw cashew nuts

fresh coriander to serve

Method

Heat half the ghee in a large oven proof pan, with a tight fitting lid,over a medium to high heat.

While the ghee heats, process the tomatoes, one onion, garlic, ginger and 200mls of water to make a paste.

Add this paste to the pan and bring it up to a gentle simmer, let the paste slowly reduce down until you have a thick, dark red paste left in the pan, this usually takes around 40 minutes.

Scrape the paste out of the pan and set aside.

Preheat the oven to 150 degrees Centigrade.

Add the remaining ghee to the pan and add the three sliced onions, cook the onions until soft and then add the cumin, coriander, fennel, ground cloves and chilli powder.

Stir well and cook for 1 minute.

Return the paste to the pan, heat through, stirring well.

Now add the beef and stir through regularly for a couple of minutes to allow it to seal a little.

Pour in the coconut milk, passatta and tomato paste and sprinkle over the saffron. Stir well and season with salt and pepper.

Cover with the lid and pop the pan in to the oven.

Bake for 3 hours, stirring occasionally.

Towards the end of cooking, spoon off the fat that will have risen to the surface.

Heat a frying pan over a high heat, add the cashews and dry fry until they are colouring up.

Pour the nuts not a chopping board to cool, once cool, very roughly chop them . Roughly chop a handful of fresh coriander, leaves and stalks.

To serve, sprinkle over the nuts and coriander.

Creamy Coconut Rice Pudding

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There is something so comforting about rice pudding!

To make a change I have started using frozen fresh coconut which adds a lovely texture to the pudding, and of course, lots of flavour.

I buy my frozen grated coconut from my local Asian store, a great place to stock up on coconut milk too as well as all my usual spices!

Serves 8, leftovers are yummy hot or cold and work week for in the boys lunch boxes too.

Ingredients

150g arborio rice

90g caster sugar

70g frozen fresh grated coconut

270mls tin coconut milk

1.7litres full cream milk

50g butter, diced

Method

Preheat the oven to 150 degrees Centigrade.

Grease a large oven proof dish with at least a 3litre capacity.

Weigh the rice, sugar, coconut and milk  into the dish.

Top with the cubed butter.

Bake in the oven for 90 mins, stirring every 20-30mins, don’t stir for the final 30mins.

Asian Chicken Noodle Soup

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This recipe evolved from the amazing stock that comes from the bones of my Roast Chicken with Coconut, Garlic and Chilli.

Once we have had the roast chicken, I strip the meat off and then boil the bones and any pan juice in around 1.5litres of water. The stock that you get is fantastic especially for an Asian inspired soup like this. If you are using regular stock maybe add a little minced garlic.

I use rice noodles and Tamari to maintain a gluten free soup. I don’t pre cook the pak choy leaves, once the soup has been stirred in the bowl they will wilt a little, I do cook the larger stems a little but they still have a great crunch to them.

Serves 6.

Ingredients

1.4l chicken stock

400mls coconut milk

2 teaspoons Tamari or gluten free soy sauce

1 teaspoon fish sauce

1 lime

375g rice noodles

350g pak choy, stalks and leaves separated

3 spring onions, trimmed and finely sliced

small bunch fresh coriander, roughly torn

1 red chilli, deseeded, halved lengthwise and sliced finely

300g cooked chicken

Method

In a large pan bring the stock, coconut milk, Tamari, fish sauce, zest and juice of the lime and half the chilli up to a gentle simmer.

While that’s happening, cook the noodles as per instructions.

Add the pak choy stems to the broth and simmer for 1 minute.

Spoon noodles into pre warmed bowls.

Top with pak choy leaves, coriander, spring onion and chicken.

Spoon over the broth and sprinkle with a little chilli.

 

Quick and Easy Satay Sauce

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This is a non traditional recipe but it is quick and easy to prepare and gluten free!

The sauce goes really well with my satay chicken recipe on the blog and serve with white rice for a delicious dinner.

Barbecue prawns or tempeh are yummy with this sauce too.

Ingredients

1/2 brown onion, chopped very finely

1 tablespoon sesame oil

200g peanut butter, I use smooth

2 tablespoons gluten free soy sauce

270mls coconut milk

6 tablespoons sweet chilli sauce

Method

Heat the oil in a medium pan over a medium heat.

Once hot add the onion and lower the heat, cook slowly until softened.

Add the peanut butter, soy sauce, coconut milk and sweet chilli sauce.

Warm through and serve.