Asian-influenced chicken and coconut “paella”

January 3, 2016February 7, 2016 Belinda

This is Tyler Florence’s Asian version of a Spanish paella which is gorgeous. The chicken thighs are lightly crusted with crushed coriander seeds then sauteed and tucked into basmati rice that has been simmered in sweet coconut milk and ginger. Need I say any more?

Serves 4 to 6

1/4 cup coriander seeds
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 large onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1 1/2 cups chicken broth
1 1/2 cups coconut milk

Pea Salad
1 cup frozen peas, thawed in a colander under cool water
A small handful of fresh mint leaves
1 bunch watercress
Juice of 1/2 lemon
3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper

Mint leaves for garnish
Lemon wedges for garnish

Preheat the oven to 400 F
Coarsely crack the coriander by either pulsing in a spice grinder, wrapping the seeds in a tea towel and crushing them with a rolling pin or grinding them in a pepper grinder on a coarse setting.
Season the chicken thighs well with salt and pepper and sprinkle all over with the cracked coriander.

Heat 3 tbsp olive oil over medium-high heat in a large, deep ovenproof skillet. Lay the chicken thighs in the pan, skin side down and give them a good sear for 4 to 5 mins to develop a nice crust.
Turn and cook for 4 to 5 mins on the other side to brown the meat. Take the chicken out of the pan.

Put another 2 tbsp of olive oil in the pan and turn the heat down to medium. Add the onion, ginger and bay leaf, and cook, stirring for 4 to 5 mins, until the onion is soft but not colored.
Now you’ve got all this great flavor going on in the bottom of the pan; chicken drippings, onion, ginger and bay leaf. Add the rice and season with salt and pepper. Stir for a minute or two until the grains are well coated with oil. Stir in the lemon zest. Now add the broth and coconut milk and bring that to a simmer.
Tuck in the chicken thighs, put the whole thing in the oven, and bake, uncovered, until the rice is tender and bound by a creamy sauce and the chicken is entirely cooked through,about 30 minutes.
Discard the bay leaf.

When the chicken is done, put the peas, mint and watercress into a bowl. Add the lemon juice, olive oil, salt and pepper and give it a good toss. Taste for seasoning. To serve take a big spoon and scoop out some chicken and rice and garnish each plate with the pea salad

Breakfast · Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free

Healthy chocolate, coconut overnight oats

August 30, 2015September 7, 2022 Belinda

This recipe comes from a food blog called ‘Back to her roots” and being a coconut fanatic, that is what first attracted me, then I read the ingredients and fell hook, line and sinker.
Make these in wide mouth mason jars, leave them in the fridge until you have one for breakfast or take one to work. If you want a snack size, make them in a smaller jar.

Makes one serving

½ cup rolled oats
1 cup Unsweetened Vanilla Almondmilk Coconutmilk Almond Breeze
2 tbsp unsweetened cocoa powder
⅛ tsp almond extract
1 tbsp chia seeds
2 tbsp unsweetened shredded coconut
2 tbsp maple syrup
Pinch of salt (important)
Shredded coconut, almonds, and dark chocolate chunks for garnish

Combine all ingredients in a bowl, stirring until well-mixed. The mixture will look liquidy.
Transfer to a serving bowl or jar, cover and refrigerate for at least four hours, or preferably, overnight.
Before serving, stir, and top with additional coconut, almonds, and dark chocolate.

Asian flavors · Breakfast · Dairy-free · Dessert · Gluten Free · Grains · Vegan

Vegan Coconut Milk Rice Pudding with Citrus and Ginger

August 18, 2015February 8, 2016 Belinda

I could eat this whole thing in one go, being a coconut addict and it’s delicious for breakfast, lunch or dessert for dinner. The addition of the ginger and citrus really takes it to another dimension

Serves 4

1 can (13.6 fluid oz.) full fat coconut milk
1 cup water
3/4 cup orange juice
2 tsp vanilla extract
1/8 tsp sea salt
1 cup long grain basmati rice
2 to 4 tbsp maple syrup, to taste
1 tsp cinnamon
1 tsp ground ginger
1 tbsp orange zest

Mix the coconut milk, water, orange juice, vanilla extract, salt, and rice in a medium-sized pot. Bring the mixture to a boil and reduce to a low simmer. Cover the pot, but leave the lid very slightly ajar to let steam escape.

Simmer the rice for 30 minutes, or until most of the liquid has absorbed. Stir in maple syrup, ginger, cinnamon, and zest. Continue cooking till rice is creamy and soft. If necessary, add a little more water or maple syrup.

Serve warm or cool, dusted with extra cinnamon if desired!

Asian flavors · Curry · Gluten Free · Meat · Whole30 compliant

Thai meatball coconut curry

July 28, 2015September 13, 2018 Belinda

What could be better than the comfort of meat balls surrounded by Thai flavors and swimming in coconut broth? Very little, if you ask me. I am sharing this recipe from “Delicious” magazine as there is nothing I would do to tweak it.You can freeze half of this for another time, which is perfect!

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Serves 4
3 tbsp olive oil
2 red bell peppers, sliced
4 to 5 tbsp Penang curry paste (You can use Thai kitchen Penang curry paste, if available)
2 x 14 oz cans coconut milk (Use sugar-free brands)
1 each large red and green chilli pepper, de-seeded and finely shredded
6 scallions, (spring onions) thinly sliced
2 lemongrass stalks, tough outer leaves removed and inner leaves finely diced
Juice of 2 limes, plus lime wedges to serve
5 to 6 oz ground almonds
(Steamed rice, optional)

For the meatballs
2lbs ground pork
5 scallions, finely diced
1 large red chilli, deseeded and finely diced
2 lemongrass stalks, tough outer leaves removed, inner leaves finely diced
good bunch of cilantro, leaves finely chopped
1 1/2 to 2 inch piece of ginger, grated
grated zest and juice of 2 limes
1 medium free range, organic egg

In a large bowl mix the ingredients for the meat balls. Season and with wet hands, form into about 40 walnut-sized balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs in 2 batches and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute.
Stir in the coconut milk, chillies,scallions, lemongrass and lime juice. Gently simmer for a few minutes then add the almonds and cook for a few minutes to warm through (add a little water or chicken broth if the curry sauce seems too thick)

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with cilantro leaves and serve with rice and lime wedges.

** Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months.
Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot.

Asian flavors · Gluten Free · Grains

Thai coconut rice

May 31, 2015February 8, 2016 Belinda

Creamy exotic coconut rice combined with a little bite from red pepper flakes and ginger, creates a delicious dish to accompany a wide range of entrees.

Serves 4

1 cup uncooked basmati rice or 1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) cans coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced toasted almonds (optional)

Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 minutes.
Fluff with a fork, then cover, and let sit for 5 more minutes.
Garnish the finished rice with the candied ginger and the sliced toasted almonds.

Asian flavors · Curry · Gluten Free · Grains · Vegetable sides

Baked curried rice with apples and coconut

May 31, 2015September 13, 2018 Belinda

Asian flavors · Dairy-free · Dessert · Gluten Free · Vegan

Banana coconut parcels

May 12, 2015 Belinda

This has got to be one of my favorite desserts and so easy. You can store the banana leaves in your freezer, so you will always have them around.
This recipe is c/o Saveur magazine.

12 fresh or frozen banana leaves
2 1⁄4 cups coconut cream
3⁄4 cup sugar
Kosher salt, to taste
1 1⁄2 cups short-grain sticky rice, soaked for 6 hours, drained, and rinsed
3 firm-ripe bananas, quartered lengthwise

Cut each banana leaf into a roughly 12″x 14″ rectangle, then cut the scraps into 12 thin ribbons for tying; set aside.
Combine the coconut cream, sugar, 1⁄4 cup water, and salt in a 12″ nonstick skillet over medium-high heat.
Cook, stirring, until it begins to bubble, about 2 minutes. Add the rice; cook, stirring often, until most of the liquid is absorbed, about 7 minutes.
Remove from heat; let the rice absorb liquid, about 20 minutes. Divide the rice into 12 equal portions.

Working with 1 banana leaf at a time, arrange a leaf with a short edge parallel to you, smooth side up.
Put a portion of rice in the center; top with a banana quarter; press gently.
Shape the rice into a rectangle.
Fold the leaf ends over the rice to make a packet. Tie with a ribbon. Repeat to make 12 packets in all.
Pour water into a wide-bottomed pot to a depth of 1″. Set a colander inside pot.
Working in 2 batches, steam the packets until firm, about 15 minutes.

Asian flavors · Dairy-free · Fish · Gluten Free · Grains

Asian fish parcels with coconut rice

May 5, 2015February 8, 2016 Belinda

This dish is so easy to make and a delight to the senses. The coconut rice really makes a difference and gives an exotic richness to the rice. It’s well worth growing your own Kaffir lime tree either in a pot or in the garden. They are very easy to grow and you have instant Indonesian/Thai flavors at your doorstep.

Serves 4

4 white fish fillets, 5 to 6 oz each, (haddock, halibut, sea bass or cod)
4 tbsp chopped fresh cilantro (coriander)
1 red chili, chopped
1 good sized shallot, thinly sliced
1 lime, sliced, plus extra lime halves to serve
2 lemongrass stalks, 1 roughly chopped and 1 bashed
10 1/2oz basmati rice
2 fresh or dried Kaffir lime leaves
2 fl oz coconut milk or even better, coconut cream
salt to taste
dry roasted peanuts, chopped for garnish

Preheat the oven to 350 F
Cut 4 pieces of nonstick baking parchment into a 12 inch square
Put a fish fillet in the center of each piece and arrange some of the cilantro, chili, shallot, lime and chopped lemongrass evenly over each.
Wrap them up into neat parcels, transfer them to a baking sheet and bake for 20 minutes, max.
Put the rice in a lidded pan, cover with water and bring to the boil. Simmer with the lid on for 10 minutes or until the rice is soft.
When the rice is cooked and the water is absorbed, stir in the coconut milk.
Serve with the rice alongside the fish parcels with some extra lime halves. If you serve with the parcels open, then sprinkle the fish with some finely chopped dry roasted peanuts.

Asian flavors · Curry · Pasta · Poultry · Soup

15 minute Coconut curry noodle soup

May 2, 2015September 13, 2018 Belinda

Want a bowl of heaven in 15 minutes? This recipe is from a great blog called Woks of Life and has all my favorite ingredients rolled into one bowl of deliciousness.

Makes 2 generous portions

You’ll need:

2 tablespoons vegetable or peanut oil
3 garlic cloves, chopped
1 heaped tbsp fresh ginger, grated
2 tbsp Thai red curry paste (or 3 tbsp if you like it really spicy)
8 oz. boneless chicken breast or thighs, sliced
4 cups chicken broth
1 cup water
2 tbsp fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles (or the fine rice noodles)
A bag of beansprouts (about 10 oz)
1 lime, juiced
Sliced red onion, red chilies, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Put the dried rice vermicelli noodles in each of your large soup bowls, add a large handful of beansprouts, a good amount of roughly chopped cilantro and about 1/4 cup chopped scallions per bowl.
Pour the boiling soup over all this and add a good squeeze of lime juice to each bowl.Let sit for about 4 minutes until the noodles are cooked. Serve

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Asian flavors · Curry · Gluten Free · Poultry

Asian roast chicken with red curry and coconut gravy

March 4, 2015September 13, 2018 Belinda

Roast chicken is my go-to comfort food if we’ve had a really busy week and have eaten out a lot. The week of the Oscars was like that and I was craving a roast chicken. This is a fabulous alternative to the usual traditional flavors in a roast chicken.

1 tbsp vegetable oil
2 tsp Thai spice blend or Chinese five-spice powder
½ tsp coarse salt
Grated zest and juice of 1 lime, plus extra 1 lime, halved
3 1/2 lb whole free-range chicken
2 lemongrass stalks, bruised
4 thick slices fresh ginger
2 lime leaves (look for Bart Spices dried lime leaves, from major supermarkets)
7 oz carton coconut cream
7 fl oz chicken stock, hot
1 tbsp Thai red curry paste

Preheat the oven to 350 F.
Mix together the oil, spice blend, salt and lime zest and juice to make a paste. Rub the mixture evenly onto the chicken skin.
Pop the lime halves into the body cavity, along with the lemongrass, ginger and lime leaves. Sit in a roasting tin and roast for 1½ hours, until the chicken is cooked through.
Tip any juices inside the body cavity into the tin, then lift the chicken onto a plate and rest for 5 minutes.
Meanwhile, pour off the fat, then stir the coconut cream, stock and curry paste into the juices left in the tin, and cook in the oven for a further 5 minutes, until hot.
Carve the chicken and serve with the coconut gravy and some steamed greens, such as pak choi, and rice.