GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
RAINFOREST CAFE'S COCONUT CURRY SAUCE
Make and share this Rainforest Cafe's Coconut Curry Sauce recipe from Food.com.
Provided by Grimms Restaurant T
Categories Coconut
Time 5m
Yield 1 Large bowl
Number Of Ingredients 6
Steps:
- Mix and Chill.
Nutrition Facts : Calories 10653.9, Fat 932.9, SaturatedFat 361.6, Cholesterol 488.8, Sodium 14405.8, Carbohydrate 597.8, Fiber 40.2, Sugar 227.2, Protein 64.3
RAINFOREST CAFE CARIBO COCONUT CHICKEN WITH HONEY MUSTARD SAUCE
This is a tasty way to do up chicken tenders. The coconut adds a sweet and crispy touch that is just right. Serve the honey mustard on the side for delicious dipping. From a copycat site.
Provided by Molly53
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place breasts between pieces of wax paper and pound to 1/2 inch thick.
- Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
- Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
- When chicken breast are ready to be prepared, rinse lightly and drain.
- Place coconut, corn starch, and flour in a bowl and mix well.
- In separate bowl place beaten eggs and add water, blend well.
- Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
- Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
- Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
- Remove and place on a paper towel to drain.
- For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
- Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.
THAI COCONUT SAUCE
Source: Stanford's Restaurant & Bar, Citrus Heights, California. I found this on the internet and am posting to try
Provided by abloom69
Categories Sauces
Time 10m
Yield 1 litre
Number Of Ingredients 10
Steps:
- Combine ingredients and blend well.
- Refrigerate.
- Use as a curry sauce for shrimp, pork, chicken etc.
Nutrition Facts : Calories 9348, Fat 727.9, SaturatedFat 548.9, Sodium 20978.3, Carbohydrate 645, Fiber 101.8, Sugar 460.7, Protein 189.4
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