Main Dishes With Coconut Milk
Coconut milk, often confused with coconut water (the liquid found inside coconuts) is made from squeezing the milk out of the coconut meat. In recent years, various researches have debunked the high-fat myth about coconut milk. Even though it's...
Coconut milk, often confused with coconut water (the liquid found inside coconuts) is made from squeezing the milk out of the coconut meat. In recent years, various researches have debunked the high-fat myth about coconut milk. Even though it's high in fat content, the fat found therein is medium-chain fatty acids and as such, easier to digest and less likely to be stored as fat in the body. If you're looking for ways to use coconut milk in your cooking, consider these two easy-to-make main dishes with coconut milk:
Chicken Curry With Coconut Milk and Red Pepper
Coconut milk is a staple in many Southeast Asian countries and where coconut trees are in abundance. Years of culinary adventures with coconut milk has sprouted many ways of using coconut milk including using it in curries, soups, stews, stir-fries, as a marinade and in desserts. This favorite chicken curry dish is easy to make and a complete meal on its own (carbs, protein and vegetables).
- 1 pound chicken breast, sliced or cubed
- 4 tbs curry powder (or curry paste)
- 1 tbs coconut oil
- 3 cloves garlic, chopped
- 1/2 large onion, finely chopped
- 3 stalks lemon grass, smashed with back of knife to release flavor
- 1 can coconut milk
- 1 carrot, sliced
- 2 medium potatoes, cubed
- 1 red pepper, sliced
- 1 ts brown sugar
- Salt to taste
- Marinate sliced chicken with 2 tbs of curry powder and set aside.
- Heat coconut oil in a large skillet.
- Add chopped garlic, chopped onion, bruised lemon grass and the remaining 2 tbs of curry powder. Saute until fragrant.
- Add marinated chicken slices, sliced carrots and potato cubes. Saute until well mixed.
- Add coconut milk and bring to a boil. Lower heat and allow to simmer until potatoes are soft, about 20 minutes.
- Add red pepper, mixed well and dish it out.
Eat with jasmine rice or with Naan bread or as the main entree.
Tuna Spinach Casserole
The creamy, rich, fragrant flavor of coconut milk adds interest and dimension to any dish. This tuna spinach casserole uses coconut milk to bring all the ingredients together.
- 1 tbs coconut oil
- 2 cups cooked pasta
- 2 cups baby spinach
- 2 cans canned tuna, drained
- 1/2 large onion, chopped
- 1 can coconut milk (use "lite" if desired)
- A few sprigs of parsley, finely chopped
- 1/4 cup parmesan cheese
- 1/4 bread crumbs
- Salt and pepper to taste
- In a deep saucepan, heat coconut oil and saute onion until wilted.
- Add cooked pasta, baby spinach, tuna and coconut milk and mix thoroughly.
- Add chopped parsley and season with salt and pepper to taste.
- Transfer content to a lightly greased casserole dish.
- Mix bread crumbs with parmesan cheese and spread it on top of casserole.
- Bake for 25 to 30 minutes until the top is golden brown.
Serve warm with a side of salad if desired. Casseroles are easy dishes to modify, so feel free to add or any ingredients as you please. Tap into the versatility of coconut milk and use it as a milk substitute or to add an interesting dimension to any dish. For more ways to use coconut milk, contact us.