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Tag Archives: coconut milk

CHICKEN TIKKA MASALA

02 Monday Jan 2017

Posted by Ceri Wilkin in Chicken, Recipes

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Tags

coconut milk, curry powder, easy, flavorful, garam masala, healthy, slow cooker

Comfort food to warm the long, dark evenings.

CHICKEN TIKKA MASALA

chicken tikka masala

1 tablespoon olive oil

1 onion, chopped

1 tablespoon fresh ginger, minced

6 garlic cloves, minced

2 tablespoons tomato paste

2 (14.5-ounce) cans diced tomatoes

1/3 cup water

3 tablespoons flour

1 tablespoon garam masala

1 1/2 teaspoons paprika

1 teaspoon curry powder

1 teaspoon salt

1/2 teaspoon ground red pepper

4 skinless, boneless chicken thighs, cut into 1-inch dice

1 cup coconut milk

3 tablespoons fresh cilantro, chopped

rice and plain yogurt to serve

Heat oil in a skillet over medium-high heat. Add onion, ginger, and garlic to pan, cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes, bring to a simmer, and cook for 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt and pepper to pan, stir well. Bring to a boil, cook 1 minute. Place diced chicken thighs in a slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW for 7 hours or until chicken is tender and sauce has thickened. Turn slow cooker to HIGH, uncover and add coconut milk, stirring to combine. Cook, uncovered for 15 minutes. Stir in cilantro. Serve over rice if desired and top each serving with yogurt.

Enjoy!

Recipe adapted from Cooking Light, January/February 2016

www.cookinglight.com/

 

INDIAN SPICED LENTIL SOUP and CURRY NOODLE SOUP and TUSCAN SAUSAGE AND BEAN SOUP

20 Wednesday Jan 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

basil, cannellini beans, change over, chicken, closet, coconut milk, comfort, delicious, easy, healthy, hearty, spinach, warming, weather

Now that snow is making an appearance in the forecast, I really get serious about trading my usual dress or skirt and open toed shoes for sweaters and boots. I am grateful to have an abundance of closet space, that though my Mother claims is bigger than the entirety of my childhood room, I swear is surreptitiously shrinking. Along with seasonal clothes, I also have vast amounts of recipes that transition with the weather – exchanging light summer fare for more hearty, rich, warm dishes, like these soups.

INDIAN SPICED LENTIL SOUP

indian spiced lentil soup

2 tablespoons unsalted butter

2/3 cup diced onion

2/3 cup diced carrot

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1/2 teaspoon curry powder

4 garlic cloves, minced

4 cups chicken broth

1 cup lentils, rinsed

1 (14.5-ounce) can of fire-roasted diced tomatoes, undrained

2 sweet potatoes, peeled and cubed

1 (13.66-ounce) can of unsweetened coconut milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 pound kale, washed, stems trimmed, sliced crosswise into thin strips

plain yogurt

Heat butter in a large saucepan over medium heat. Add onions and carrots, cook 4 minutes or until slightly softened. Stir in garam masala, cumin, curry powder and garlic. Cook, stirring, 1 minute or until fragrant.

Stir in broth and lentils, bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until lentils are almost tender, stirring occasionally. Stir in tomatoes, sweet potatoes, coconut milk, salt, pepper and cayenne pepper. Cover and simmer 20 minutes more or until lentils and sweet potatoes are tender.

Stir kale into soup, simmer 5 to 10 minutes until softened.

Ladle into bowls, top with yogurt.

Enjoy!

Recipe adapted from Redbook Magazine

www.redbookmag.com/

CURRY NOODLE SOUP

curry noodle soup

3 cups unsweetened coconut milk

3 tablespoons Thai red curry paste

1/2 tablespoon turmeric

1 pound boneless chicken breasts, cubed

1 cup chicken broth

2 tablespoons fish sauce

2 tablespoons soy sauce

1 teaspoon salt

3/4 pound rice noodles

3/4 cup basil leaves

In a large saucepan, bring 1/2 cup coconut milk to a boil. Add red curry paste and turmeric, stir to combine. Cook until mixture starts to thicken, about 3 minutes.

Add chicken and turn to coat well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook chicken, about 8 minutes.

Add salt and rice noodles to boiling water. Cook until al dente. Ladle hot soup over noodles and garnish with basil.

Recipe adapted from Relish, January 2012

www.relishrelish.com/

TUSCAN SAUSAGE AND BEAN SOUP

tuscan sausage and bean soup

1 can cannellini beans, drained and rinsed

1 can diced tomatoes

1 1/2 cups beef broth

1 zucchini, diced

3/4 pound Italian Sausage, casings removed

1 onion, chopped

1/3 cup red wine

3 cloves garlic, minced

1 teaspoon dried Italian seasoning

1/2 of a 10 ounce package of spinach, chopped

parsley for serving

Brown sausage in skillet, add onion and garlic, cook until translucent.

In a slow cooker, combine the beans, undrained tomatoes, sausage mixture, beef broth, zucchini, wine, and Italian seasoning. Cook on High heat for 6 to 8 hours. Stir spinach into soup before serving.

Ladle soup into bowls and top with parsley.

Recipe adapted from Better Homes and Gardens, February 1992

www.bhg.com/

 

 

 

COCONUT CREAM PIE

14 Saturday Mar 2015

Posted by Ceri Wilkin in Dessert, Recipes

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Tags

coconut cream, coconut milk, cream, gelatin, nilla wafers, Pi Day, pie, turbinado sugar, vanilla bean

Pi Day was first celebrated in 1988 at the San Francisco Exploratorium, and continues to be recognized and commemorated the world over, not only by math enthusiasts, but by many people who simply want an excuse to eat pie, and enjoy the day consuming  the delicious edible orbs – from savory to sweet.

Our family observed the occasion with my daughters third favorite flavor of pie – Coconut Cream.

COCONUT CREAM PIE

coconut cream pieFILLING

1 1/2 cups unsweetened coconut milk

1 teaspoon unflavored powdered gelatin

2 cups cream

1/3 cup sugar

1 1/2 tablespoons corn syrup

1/2 teaspoon salt

1 vanilla bean, split, seeds scraped

2 1/2 tablespoons cornstarch mixed with 2 tablespoons water

2 tablespoons unsalted butter

1/4 cup plus 2 tablespoons sweetened cream of coconut

CRUST

1 cup crushed Nilla Wafer cookies

1/2 cup sweetened shredded coconut

1 tablespoon sugar

1 tablespoon turbinado sugar

1/2 teaspoon salt

5 tablespoons unsalted butter, melted (I added a couple of extra)

Toasted coconut flakes, for garnish

MAKE THE FILLING

In a small bowl, whisk 1/4 cup of the coconut milk with the gelatin. In a medium saucepan, combine the remaining 1 1/4 cups of coconut milk with 1/2 cup of the cream. Add the sugar, corn syrup, 1/4 teaspoon of the salt and the vanilla bean and seeds; bring just to a simmer over moderately high heat. Whisk in the cornstarch mixture and bring to a boil, then simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the gelatin mixture until dissolved, then whisk in the butter and 1/4 cup of the cream of coconut. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. Press a sheet of plastic wrap directly on the surface of the filling and let cool, then refrigerate until well chilled, about 1 hour.

MAKE THE CRUST

Heat oven to 325F. In a food processor, pulse the cookies with all of the remaining ingredients except the toasted coconut. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly over the bottom and up the side of the pie plate. Bake the crust for 10 to 12 minutes, rotating half-way through baking, until dry and lightly browned. Let cool.

In a large bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream, 2 tablespoons of cream of coconut and 1/4 teaspoon of salt until firm. Fold one-third of the whipped cream into the filling until no streaks remain. Spread the filling in the crust. Mound the whipped cream on top and refrigerate the pie for at least 2 hours. Garnish with toasted coconut before serving.

Enjoy!

Recipe adapted from Food and Wine, March 2015

www.foodandwine.com/

 

THAI GREEN CURRY and KUMARA AND VEGETABLE CURRY

21 Wednesday Jan 2015

Posted by Ceri Wilkin in main, Recipes

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Tags

coconut milk, curry, green, green beans, kaffir lime leaves, pork, thai, vegetable

It has been a long time since I tasted my first ever Thai Green Curry. I was with a dear friend, at an outdoor table in Christchurch, New Zealand. I don’t even remember the name of the restaurant any more, but it felt very daring, adventurous and exotic at the time, and green curry has held a special place in my heart ever since.

THAI GREEN CURRY

thai green curry

2 tablespoons oil, divided

8 ounces pork tenderloin, cut into cubes

1 clove garlic, minced

3 tablespoons Thai green curry paste

1 cup chicken broth

1 red bell pepper, cubed

2 cups green beans, cut into 2-inch pieces

1 tablespoon minced ginger

2 1/2 teaspoons chopped kaffir lime leaves

2 tablespoons fish sauce

1/4 cup Thai basil leaves

black and white sesame seeds, for garnish

Heat a large pan over high heat. Add 1 tablespoon of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute. Add the red pepper, green beans, ginger, lime leaves and fish sauce. Cook until the vegetables are tender, about 6 to 8 minutes. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves.

Sprinkle with sesame seeds and serve immediately.

Enjoy!

Recipe adapted from USA Weekend, November 2014

www.usaweekend.com/section/FOOD04/Recipe-Archive

KUMARA AND VEGETABLE CURRY

kumara and vegetable curry

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon vegetable oil

1 teaspoon grated fresh ginger

750 grams kumara, peeled and cubed

400 gram can of coconut milk

1 cup chicken stock

3 cups sliced vegetables (I used red capsicum, broccoli, courgettes and mushrooms)

1/2 cup basil leaves

Place the curry paste, fish sauce, oil and ginger in a large saucepan and stir over medium heat for 2 minutes.

Add the kumara and stir for 1 minute. Add the coconut milk and chicken stock, bring to a simmer and cook for 10 minutes.

Add the sliced vegetables and cook for a further 10 to 15 minutes, or until tender.

Pour the curry into a serving bowl and sprinkle with basil. Serve with steamed rice.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

CURRIED PORK SOUP – FAYETTEVILLE PILATES AND BARRE

06 Thursday Nov 2014

Posted by Ceri Wilkin in Recipes, Soup

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Tags

black bean, coconut milk, pork, sweet potato, tenderloin, vegetable

Robust and rich enough to be a stew, this Curried Pork Soup was a delicious addition to a recent potluck lunchtime gathering of lovely, like-minded ladies.

CURRIED PORK SOUP – FAYETTEVILLE PILATES AND BARRE

curried pork soup2 pounds pork tenderloin, cut into 1-inch cubes

salt and freshly ground black pepper to taste

3 tablespoons vegetable oil, divided

1 1/2 cups sliced celery

1 onion, chopped

1 yellow or red bell pepper, chopped

3 jalapeños, seeded and minced

1 1/2 tablespoons minced garlic

6 cups chicken broth

2 medium sweet potatoes, peeled and chopped

1 (15.5 ounce) can black beans, rinsed and drained

1 (13.5 ounce) can coconut milk

1 tablespoon curry powder

1 tablespoon red curry paste

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

fresh cilantro to garnish

Sprinkle pork with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add half of pork, and cook for 5 to 6 minutes or until pork is browned. Remove from the pan and keep warm.

Heat remaining 1 tablespoon of oil over medium heat. Add celery, onion, bell pepper, jalapeños and garlic. Cook, stirring frequently, until vegetables are tender. Add broth, sweet potatoes, black beans, coconut milk, curry powder, curry paste, salt and cinnamon, and pork, bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender. Serve and garnish with cilantro.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate September/October 2014

www.celebratemag.com/

KUMARA BACON AND CHILI SOUP

21 Sunday Sep 2014

Posted by Ceri Wilkin in Recipes, Soup

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Tags

bacon, Canadian, chili paste, coconut milk, kumara, onion

This was a lovely lunch dish – hearty and healthy and absolutely delicious!

KUMARA BACON AND CHILI SOUP

kumara bacon and chili soup

150 grams of Canadian bacon, chopped

100 grams of onions, diced

1 kg of kumara, peeled and cubed

2 litres of chicken stock (I like a thick soup, so didn’t add all of the stock to mine)

100 ml coconut milk

1/2 to 1 teaspoon chili paste

salt and pepper to taste

Place the bacon and onion in a saucepan and stir over low heat for 2 minutes. Add the kumara and chicken stock. Add the chili. Boil until everything is thoroughly cooked. Add the coconut milk. Using  a hand held blender, process the soup until smooth. Season to taste with salt and pepper.

Enjoy!

Recipe adapted from The Foodtown Magazine

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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