Best 6 Coconut Chicken And Taro Root Recipes
Tantalize your taste buds with a culinary journey to the tropics with our delectable Coconut Chicken and Taro Root dish. This harmonious fusion of flavors and textures is a symphony of sweet, savory, and earthy notes that will leave you craving more. The tender chicken is marinated in a rich coconut cream sauce, infusing it with a tropical essence. It is then perfectly pan-fried until golden brown, creating a delightful contrast between the crispy exterior and the succulent interior. Accompanying the chicken is the humble yet versatile taro root, a starchy vegetable with a nutty flavor and a creamy texture. It is expertly cooked to retain its natural sweetness and is the perfect complement to the savory chicken. The dish is tied together with a delightful sauce made from coconut milk, lime juice, and a hint of ginger, adding a burst of freshness and tang that elevates the overall experience.
But that's not all! This article offers a treasure trove of additional recipes that will satisfy any palate. Embark on a culinary adventure with our aromatic Chicken Adobo, where tender chicken is simmered in a tangy soy sauce and vinegar marinade, creating a dish that is both comforting and flavorful. Explore the depths of Indian cuisine with our fragrant Chicken Tikka Masala, where tender chicken is marinated in yogurt and spices before being roasted to perfection and enveloped in a creamy tomato sauce. For a taste of Italian indulgence, try our classic Chicken Parmesan, featuring juicy chicken breasts coated in crispy breadcrumbs and smothered in melted cheese and tangy tomato sauce. And for a delightful vegetarian option, our Tofu Stir-Fry with Vegetables offers a vibrant combination of colors and flavors that will leave you feeling satisfied and nourished. With so many delectable recipes to choose from, there's something for every food enthusiast to savor and enjoy.
15 BEST WAYS TO COOK WITH TARO
Try these taro recipes for tasty root vegetable dishes! From fries to fritters to ice cream, you just might gain a new favorite ingredient.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a taro recipe in 30 minutes or less!
Nutrition Facts :
TARO COCONUT TAPIOCA DESSERT
Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.
Provided by meeshiepoo
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
- Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g
TENDER TARO ROOT COOKED IN COCONUT MILK
This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g
COCONUT-CRUSTED TARO FRIES
Ever heard of baked taro fries? To all the AIP-eaters, nightshade-intolerants, and healthy fries-lovers, this recipe is a total game changer! Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great, more exotic alternative. Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was to go to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the labels were only in Chinese!). Serve as a delicious snack or a salad accompaniment.
Provided by Little Bites of Beauty
Categories Side Dish Fries Recipes Veggie Fries Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
- Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
- Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 2.1 g, Fat 11.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 10.4 g, Sodium 27.7 mg, Sugar 0.2 g
TARO AND CHICKEN COCONUT CREAM CASSEROLE
Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 1h20m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
- Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
- Cover with tomatoes.
- Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
Tips:
- Prep the Taro Root Properly: Ensure the taro root is peeled and cut evenly for uniform cooking. Soaking it in water before cooking helps reduce cooking time and removes excess starch.
- Use Fresh Coconut Milk: Opt for fresh coconut milk for a richer flavor. If unavailable, unsweetened canned coconut milk works well too.
- Tenderize the Chicken: Marinate the chicken in a mixture of soy sauce, Shaoxing wine, and cornstarch for enhanced flavor and texture.
- Control the Cooking Temperature: Maintain a medium-low heat when cooking the chicken to ensure it cooks evenly without burning.
- Cook the Taro Root Thoroughly: Test the taro root with a fork. It should be tender when pierced through.
Conclusion:
Indulge in the flavors of the Orient with this delectable Coconut Chicken and Taro Root recipe. The chicken, marinated in savory sauces, complements the sweet and earthy flavors of the taro root. It's a delightful fusion of textures and tastes that will tantalize your palate. Whether you're an experienced cook or just starting, this recipe offers a unique culinary experience that will impress your family and friends. Enjoy the harmony of flavors and aromas in every bite!
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