Coconut Milk? What are the best recipes that call for it?

Have any good ones with chicken??





Tell me your favorites, recipes that you have tried, not links. Thanks.Coconut Milk? What are the best recipes that call for it?
I LOVE this soup!





TOM KHA KAI:


Thai Chicken-Coconut Soup








* 3 cups chicken broth


* 1 x 14 oz. can coconut milk


* 1/3 cup finely sliced galangal (ginger may be substituted)


* 1 cup bite-size pieces of boneless chicken breast


* 1/2 cup straw mushrooms (or sliced button mushrooms)


* 1-1/2 tablespoons lime juice


* 2 tablespoons brown sugar


* 1 tablespoon Thai fish sauce


* 2 teaspoons Thai chile paste


* 1/2 cup cilantro leaves


* Serrano chiles, sliced (optional)





Combine chicken broth, coconut milk and galangal in a large saucepan. Bring to a boil and stir for 1 minute. Add chicken meat and stir for 1 minute. Add mushrooms, lemon juice, sugar, fish sauce and chile paste and stir for 1 minute. Pour into individual soup bowls and top each with cilantro leaves.Coconut Milk? What are the best recipes that call for it?
Authentic Thai Coconut Soup





If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!





INGREDIENTS


1 pound medium shrimp - peeled and deveined


2 (13.5 ounce) cans canned coconut milk


2 cups water


1 (1 inch) piece galangal, thinly sliced


4 stalks lemon grass, bruised and chopped


10 kaffir lime leaves, torn in half


1 pound shiitake mushrooms, sliced


1/4 cup lime juice


3 tablespoons fish sauce


1/4 cup brown sugar


1 teaspoon curry powder


1 tablespoon green onion, thinly sliced


1 teaspoon dried red pepper flakes








DIRECTIONS


Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.


Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.


To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes
Coconut Curried Chicken


1 1/2 cups water, divided


2/3 cup uncooked couscous


1 cup light coconut milk


1 tablespoon cornstarch


1 tablespoon fish sauce


2 teaspoons sugar


2 teaspoons minced garlic


2 teaspoons minced ginger


1 teaspoon green curry paste


2 teaspoons vegetable oil, divided


1 pound chicken breast tenders


1/2 teaspoon salt, divided


1 cup frozen green peas


1/2 cup prechopped onion


1 (8-ounce) package sliced mushrooms


1 teaspoon lime juice


Lime wedges (optional)


Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.


While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.


Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.





Broiled Tilapia with Thai Coconut-Curry Sauce


http://find.myrecipes.com/recipes/recipe…


Shrimp in Spicy Coconut Milk


http://www.recipezaar.com/67497





Coconut Cream pie!


http://www.thecornercafe.com/images/holi…
Thai Chicken (Slow Cooker)





4 large chicken breasts, boneless/skinless


1 T. ginger


3 green onions, sliced


1 (14oz) can coconut milk


1/2 to 3/4 t. turmeric


1/4 to 1/2 t. crushed red pepper


1 (8oz) can pineapple chunks, drained (save the juice)


2 T. cornstarch


2 T. cold water (I used the juice from the pineapple)


Cooked rice


Chopped peanuts





Place chicken (season with salt %26amp; pepper) in crockpot and add ginger, green onions, coconut milk, turmeric %26amp; crushed red pepper. Cover %26amp; cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch %26amp; water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.


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Chicken Coconut Curry


Serves 6





After stirring in coconut milk, do not let the sauce boil or milk will separate.





1 lb. small red potatoes, halved or quartered


Coarse salt


1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips


1 Tbsp. curry powder


3 tsp. veg. oil


6 garlic cloves, minced


¼ tsp. red pepper flakes


¾ cup canned coconut milk


1 Tbsp. tomato paste


1 cup frozen peas, thawed


¼ cup dry roasted peanuts, chopped





In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.





Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.





Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.





Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts.





--Everyday FOOD


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Coconut Rice


Serves 6





1 slice bacon, finely chopped


2 garlic cloves, minced


1 jalapeno chile, minced (ribs and seeds removed for less heat), optional


¼ tsp. dry thyme


Coarse salt


¾ cup canned coconut milk


1 can red kidney beans, drained and rinsed


1 cup long-grain white rice


2 scalions, minced





In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.





Add coconut milk and 1½ cups water. Bring to boil; stir in beans and rice. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes.





Remove from heat. Stir in scallions. Let stand covered until water is absorbed, 10 minutes.





--Everyday FOOD


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Jenn’s Coconut Rice





• 2 Tbsp ghee, or melted beef lard


• 1/4 tsp mustard seeds


• ½ tsp red pepper flakes


• 6 curry leaves


• ½ tsp cumin


• 2 Tbsp. shredded coconut, fresh or frozen, not dried


• 1½ cups basmati rice


• kosher salt to taste


• 1/2 cup green peas


• 1 can (12 – 14 oz) coconut milk


• 1/4 cup beef broth or stock


• Enough water to make sure beef liquid and coconut milk together equal 3 cups





1. Heat beef fat and/or oil, when hot but not smoking add mustard seeds, red chili flakes and curry leaves. When mustard seeds splutter, add cumin and coconut. Cook, while stirring often to prevent burning, until coconut begins to color.


2. Add rice and stir over the heat until it begins to turn translucent and take on a hint of color.


3. Season with kosher salt to taste, add peas, coconut milk, beef water and water (if using).


4. Bring to a boil, cover, turn to low and cook approximately 20 minutes or until rice grains are tender.
coconut Chicken


From Diana Rattray,


Your Guide to Southern Food.





Chicken is fried then simmered with spinach and coconut milk.


INGREDIENTS:





* 1/4 cup butter


* 1 1/2 pounds boneless chicken breasts or tenders, cubed


* 1 package (10 ounces) frozen spinach


* 1/2 cup coconut milk


* 1 large clove garlic, minced


* salt and pepper


* slivered toasted almonds, optional





PREPARATION:


Heat onion in a large skillet and add chicken; stir fry until chicken is white and cooked through. Cook spinach with coconut milk; add to chicken. Season with salt and pepper and garnish coconut chicken with nuts.


Coconut chicken recipe serves 6.











Double the flavor, halve the work—simply by using the same tangy combination of coconut milk, lime juice and brown sugar for both poaching the chicken and dressing the salad. Crisp romaine lettuce, cabbage and snow peas add freshness and an irresistible crunch.





Makes 2 servings





ACTIVE TIME: 35 minutes





TOTAL TIME: 35 minutes





EASE OF PREPARATION: Easy





1 cup “lite” coconut milk (see Tips for Two)


1/4 cup lime juice


2 tablespoons brown sugar


1/2 teaspoon salt


8 ounces chicken tenders


4 cups shredded romaine lettuce


1 cup shredded red cabbage


1 cup sliced snow peas


3 tablespoons minced fresh cilantro


2 tablespoons minced red onion





1. Preheat oven to 400°F.


2 . Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.


3. Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.


4. Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.





NUTRITION INFORMATION: Per serving: 186 calories; 3 g fat (1 g sat, 0 g mono); 67 mg cholesterol; 14 g carbohydrate; 29 g protein; 4 g fiber; 191 mg sodium; 473 mg potassium.





Nutrition bonus: Vitamin A (140% daily value), Vitamin C (120% dv), Folate (40% dv), Iron (15% dv).





1 Carbohydrate Serving





Exchanges: 2 vegetable, 4 very lean meat





TIP: Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.





MAKE AHEAD TIP: The dressing (Step 2) will keep for up to 2 days.
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