Showing posts with label coconut milk. Show all posts
Showing posts with label coconut milk. Show all posts

Thursday, August 4, 2016

Thai Curry Shrimp and Bonus Smoothie! #recipe @lucyburdette

LUCY BURDETTE: Though I love Thai food, generally Thai curry is high in sodium and certainly soy sauce is. But this stir-fry accomplishes the goal of tasting like Thai food-- and tasting delicious! Vegetables can be interchanged according to the season and your taste.


Unflavored cooking oil such as canola
1 to 2 tablespoons curry powder, to taste
One half can organic coconut milk
One red bell pepper, seeded and cut into strips
1/2 pound uncooked shrimp, peeled and deveined
One bunch broccolini
Snow or sugar snap peas
One large clove garlic chopped
1 inch piece of fresh ginger chopped
Eight fresh basil leaves

Chop the broccolini, peas, and scallions into bite-sized pieces and saute until soft. Scrape these onto a plate and set aside. Sauté the shrimp very briefly, and add them to the plate with the vegetables.

Heat another tablespoon of oil in the frying pan and sauté the garlic, ginger and curry powder on lower heat for a minute or two. Add the coconut milk and stir well. 


Mix the vegetables and shrimp into the sauce, adding 1 to 2 teaspoons of low sodium soy sauce if you choose. Bring everything to a simmer and cook a few minutes until the shrimp are pink. Stir in the basil leaves and serve over rice.

Now, lucky you, you have half a can of coconut milk to use in a smoothie the next morning. Add the coconut milk, 1/2 cup unflavored and unsweetened almond milk, one half banana, and 1/2 cup frozen strawberries to a blender. (Blueberries or other various berries maybe substituted to suit your taste.) Whir everything together until smooth. And enjoy!

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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Friday, April 17, 2015

Cod with Coconut Curry Sauce

by Sheila Connolly

It was a year ago that my sister and I made a pilgrimage to New York City, which included a sumptuous luncheon at Eric Ripert’s restaurant, Le Bernardin (which I reported on here). Sigh.

This week I found myself contemplating a pound of fish and trying to figure out what to do with it. I turned to Epicurious online, and lo and behold, up popped a 2005 recipe by mon ami Eric, titled “Cod with Coconut, Lime, and Lemongrass Curry Sauce.” It had to be fate.

As luck would have it, I had almost all the ingredients on hand (except the lime leaves—had some but they expired from old age). Eric’s recipe was a wee bit high end (he is much into elegant presentation), but easy to simplify. And the sauce or broth or whatever you want to call it is delicious!

Note: It’s just my husband and me at home these days, so I usually make two-serving recipes (except for desserts!). Most cookbook recipes will feed at least four people. I promise I won’t give you any recipes that don’t multiply easily.

Cod with Coconut Curry Sauce


1 Tblsp butter

2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced (I didn’t have
   fresh, but I did have some in a jar)
1 1-inch piece of fresh ginger, thinly sliced
3 kaffir lime leaves (if you can find them)
1 Tblsp Madras curry
2 cups chicken stock
1/2 cup coconut milk
2 cilantro sprigs
Sea salt to taste
White pepper to taste
1 Tblsp fresh lime juice

During the first simmer

Melt the butter in a small pan over medium heat. Add the shallots, garlic, lemongrass, ginger, lime leaves and curry and cook slowly without browning, for about 5 minutes.  Add the chicken stock and bring to a boil, then lower the heat and simmer for 15 minutes.  Add the coconut milk and cilantro and simmer for another 5 minutes. Taste, then season with salt and pepper if needed.  Strain the liquid through fine sieve and set aside.

All in, before straining


A pound of hake (okay, raw fish isn't much
to look at--but this is how much you need)

2 filets of white fish, 1-1/2” thick (the original recipe used cod, but hake was what I had—it worked just fine. Flounder might be too delicate.)
2 Tblsp canola or vegetable oil
Sea salt to taste
White pepper to taste

Pat the fish filets dry and season on both sides with the salt and pepper. Heat the oil in a non-stick pan and sauté until lightly browned, turning once. It shouldn’t take more than 5-7 minutes total.

(Confession: After this point Eric’s instructions were much more complicated, but this method works just fine. I do want to share his final detail:  cook the fish “until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip.” Yes, dear friends, he’s kissing the skewer.)

When ready to serve, reheat the sauce and add the lime juice to brighten the flavor.

In the original recipe, this was served in a deep bowl flanked by quartered baby bok choy poached in a whole lot of butter, topped with the sauce. Instead I made rice, then laid the fish over the rice and poured the sauce over both. Much easier. Serve with a spoon, because you’re going to want to finish all the sauce!

You do know what a privy is, right? It's probably exactly what you think it is, and there's one that's been uncovered in the basement of the Pennsylvania Antiquarian Society (don't worry, it hasn't been used for more than a century). But what's found inside triggers a murder and leads to solving a much earlier double murder.

Privy to the Dead (Museum Mystery #6), coming June 2015, and available for pre-order at Amazon and Barnes and Noble now.

Tuesday, July 30, 2013

How to Make Dairy-Free Whipped Cream and Beat Breast Cancer by Cleo Coyle (Vegan Recipe)

I must thank a follower of this blog for inspiring today's post: Nancy Prior Phillips...

Nancy is an enthusiastic reader in general and a booster of mysteries in particular. Over the past year, she's been an incredible inspiration to me (and many others) in her fight against breast cancer. 

Nancy bravely posted on facebook throughout her chemo treatments while showing off a variety of nifty-looking wigs. She's kept her spirits up through radiation and recovery, and we all think she's amazing. (You can friend Nancy on facebook by clicking this link, and I'm sure she won't mind my saying so!)

Nancy also recently developed an allergy to milk products, more specifically casein, and she's quickly learning about clever solutions. When she told me about this one, which is also a vegan solution for dairy-free whipped cream, I tried it and loved it.

Although I don't have a dairy allergy, my late mother, Rose, who fought colon cancer, developed an intolerance to lactose late in life, and I probably will, too. If she were still with me, I'd be tickled to whip this up for her. Since I can't do that, I'll whip it up for you (with thanks to Nancy) and you can bet that we both sincerely hope you will...

Eat with (everlasting) joy!
~ Cleo Coyle

How to Make
Dairy-Free (Vegan)
Whipped Cream 

To download this recipe in a free PDF document that you can print, save,
or share, click here.

Cleo Coyle, lover of fluffy,
sweet stuff, is author of The
Coffeehouse Mysteries

The Haunted Bookshop
Recipe adapted by Cleo Coyle 
Courtesy of Nancy Prior Phillips

This dairy-free whipped cream, made with coconut milk, is absolutely delicious. It's a fun recipe to execute and fairly easy. There are a few tricks to getting it right, and I'll share them with you below. My first tip...

When you make this whipped coconut milk, you'll notice it has a slightly different consistency than dairy cream; it's a little looser. Not to worry. Frankly, it's great served as is, right after you whip it, but you can also get a firmer texture by placing it in the fridge for about an hour after it's whipped--which means it also stores very well. So you can whip it and eat it, OR pop it in the fridge to firm it up even more. And you can store any leftovers in the fridge, too, so you can continue with (dairy-free) joy! ~ Cleo


1 Can Coconut Milk - Do not use "lite" coconut milk;
   yes, lite is great for cooking, but it won't work in this recipe.
   You will need regular, 
full-fat coconut milk.

1-2 Tablespoons powdered (confectioners') sugar      
      (or the equivalent in artificial sweetener)

(Optional): 1/2 teaspoon vanilla extract

Step 1 - Chill it, baby: Place the can of coconut milk (not lite, just regular coconut milk) in the fridge for at least 48-hours. Although some recipes say “overnight,” that never works for me and my fridge; the cream does not harden enough for me in less than 2 days, so I simply store a few cans in the back of my refrigerator (the coldest part). That way, there will always be one ready when I want one.

Step 2 - Bottoms up: Take the can out of the refrigerator and gently turn it over. Now open the top (which was previously the bottom) and you will see a translucent liquid at the top of the can. Pour this out—you’ll get about ½ cup. (Save it for my Caramelized Banana recipe, which you'll find at the end of this one.)

Step 3 – Whip it good: Inside the can, you will see the hardened coconut cream. Spoon it out into a cold bowl (pre-chill the bowl about 15 minutes in the fridge or freezer). To the bowl, add 1 to 2 tablespoons of powdered sugar (or artificial sweetener). Although I don’t add additional flavor, this is the time to add ½ teaspoon of vanilla, for example, or cocoa or cinnamon, if you like. 

Using an electric mixer, beat the cream until it’s frothy. (I also pre-chill the beaters in the freezer, about 10 minutes.)

If you find the cream is a bit loose for your taste, no worries, simply place it in the fridge for an hour or so and it will firm up beautifully. Serve as you would dairy whipped cream and store leftovers in the fridge.

And now a little
Bonus Recipe

Caramelized Bananas
in Coconut Cream

This is what I do with the clear coconut liquid (about 1/2 cup) that separates from the hardened coconut cream. I pour it from the can into a plastic container and keep in the fridge until I'm ready to use it in this recipe.

To Make the Caramelized Bananas: Pour the clear coconut liquid into a skillet. Add 1-2 tablespoons of dark brown sugar. Warm and stir until the sugar dissolves. Add sliced bananas to the pan (3 to 4 medium bananas); the slices should be flat and in one layer. 

As you cook the mixture, the bananas will soak up the sweetened coconut liquid and caramelize. Be sure to turn the slices gently during cooking, so both sides have contact with the pan's hot bottom. Serve at once by placing the warm bananas in a bowl or glass and dolloping the whipped coconut cream on top. The whipped cream will melt down, giving you Caramelized Bananas in Coconut Cream that is out of this world and (for vegans and diary-free eaters...) a dessert that tastes like ice cream!

Eat with (dairy free) joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

A Brew to a Kill

Last year's
hardcover bestseller
is now a  bestseller
in paperback!

To learn more,
click here. 

"A foodie's delight...
And a satisfyingly
rich mystery."

~ Kirkus Reviews

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 


The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.