Best 3 Island Coconut Curry Sauce Recipes

Embark on a culinary journey to the tropics with our tantalizing Island Coconut Curry Sauce. This versatile sauce, a harmonious blend of fragrant spices, creamy coconut milk, and fresh herbs, promises to transform ordinary meals into extraordinary culinary delights. Whether you're a seasoned chef or a home cook seeking new flavor horizons, our collection of recipes will guide you in creating a symphony of flavors that will leave your taste buds dancing. From succulent shrimp swimming in a sea of coconut curry to tender chicken enveloped in a rich and aromatic sauce, each recipe offers a unique culinary adventure. Prepare to be captivated by the vibrant colors, tantalizing aromas, and unforgettable tastes that await you in this delectable culinary expedition.

Here are our top 3 tried and tested recipes!

GROUPER FILLETS WITH GINGER AND COCONUT CURRY

Grouper Fillets With Ginger and Coconut Curry image

The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.

Provided by John Willoughby

Categories dinner, easy, curries, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 grouper fillets (about 6 ounces each), skin removed
Kosher salt and black pepper
4 teaspoons olive oil
1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric
1 small carrot, peeled and julienned
1/2 cup snow peas, julienned
1/2 cup fresh or frozen green peas
1 (13-ounce) can full-fat coconut milk
1 tablespoon red curry paste, plus more if needed
1/4 cup cilantro leaves, for garnish

Steps:

Heat oven to 225 degrees.
Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

CARIBBEAN COCONUT CURRY SAUCE

Caribbean Coconut Curry Sauce image

Make and share this Caribbean Coconut Curry Sauce recipe from Food.com.

Provided by Katie Hums

Categories Coconut

Time 50m

Yield 1 1/2 cups, 2 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

Whisk cream of coconut and fresh lime juice in small bowl until smooth.
Stir in green onions, curry powder, cayenne pepper and salt.
(Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
Pass remaining sauce separately.
NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.

CARIBBEAN COCONUT CURRY SAUCE

Caribbean Coconut Curry Sauce image

Categories Sauce Coconut Curry Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

Tips:

Use full-fat coconut milk for a richer flavor and creamier texture.
If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, and red pepper flakes.
Add a squeeze of lime juice or a dollop of yogurt to brighten up the flavor of the sauce.
Serve the curry sauce over rice, noodles, or vegetables. You can also use it as a marinade for chicken, fish, or tofu.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Island Coconut Curry Sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're serving it over rice, noodles, or vegetables, this sauce is sure to be a hit. So next time you're looking for a quick and easy weeknight meal, give this Island Coconut Curry Sauce a try.