Best 3 Coconut Coriander Sauce Recipes
Indulge in a culinary journey to Southeast Asia with our tantalizing Coconut Coriander Sauce, a versatile condiment that elevates any dish with its vibrant flavors. This creamy, herbaceous sauce is crafted from a harmonious blend of coconut milk, fresh coriander leaves, aromatic spices, and a hint of tangy lime juice. Its smooth texture and vibrant green hue make it a delightful addition to your favorite dishes, adding a refreshing twist to grilled meats, roasted vegetables, or as a dipping sauce for spring rolls and fritters.
In this comprehensive guide, we'll take you through three distinct variations of the Coconut Coriander Sauce, each offering a unique flavor profile to suit your culinary preferences. Explore the classic Thai-inspired version, where fiery chilies and zesty lemongrass add a spicy kick. Discover the milder Indian rendition, where creamy yogurt and nutty cashews create a rich, aromatic sauce. And embark on a culinary adventure with the Vietnamese interpretation, featuring the vibrant flavors of fish sauce and tangy tamarind.
Whether you're a seasoned home cook or just starting your culinary journey, our Coconut Coriander Sauce recipes are designed to guide you effortlessly through the preparation process. With step-by-step instructions, handy tips, and a detailed ingredient list, you'll be able to recreate these delectable sauces in the comfort of your own kitchen.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary expedition to explore the diverse flavors of Southeast Asia with our Coconut Coriander Sauce recipes!
CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE
Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 20
Steps:
- Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
- Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
- Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
- Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
- Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.
VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE
Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite.
Provided by Sueie
Categories Coconut
Time 25m
Yield 8 Kebabs
Number Of Ingredients 12
Steps:
- Thread vegetables and tofu onto skewers- keep warm.
- Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
- Serve on rice to soak up sauce.
COCONUT CORIANDER SAUCE
Delicious and flavorful -- a great addition to grilled meats.
Provided by Daily Inspiration S
Categories Other Sauces
Time 15m
Number Of Ingredients 10
Steps:
- 1. Place coriander through coconut milk in a blender; pulse to puree. Add salt and hot sauce to taste.
- 2. Cover and refrigerate for at least 30 minutes.
- 3. Serve chilled.
Tips:
- Choosing the right coconut milk is essential. Use full-fat coconut milk for a rich and creamy sauce. If you prefer a lighter sauce, you can use coconut milk mixed with water.
- Freshly grated coconut adds a wonderful flavor to the sauce. If you don't have fresh coconut, you can use unsweetened shredded coconut.
- Toasting the coconut and coriander seeds brings out their flavor and adds a nutty aroma to the sauce.
- Adjust the amount of chili peppers to your taste. If you like a spicy sauce, add more chili peppers. If you prefer a milder sauce, remove the seeds from the chili peppers before adding them to the sauce.
- Serve the sauce immediately or store it in the refrigerator for later use. The sauce will keep in the refrigerator for up to 3 days.
Conclusion:
Coconut coriander sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It is especially popular in Thai and Indian cuisine. The sauce is made with a combination of coconut milk, coriander seeds, chili peppers, and other spices. It has a creamy texture and a slightly sweet and spicy flavor. Coconut coriander sauce is a great way to add flavor and complexity to your favorite dishes.
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