Spicy Coconut Dressing Recipes

Steps:

• Whisk together coconut cream and juice. Stir in green onions, curry powder, green chile and salt. Serve over thinly sliced jicama, red onion and orange sections.

Steps:

• In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
• Season steak on both sides with salt.
• Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
• Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.

Steps:

• Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt.

Steps:

• Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
• Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
• Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
• To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.