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So what can I do with coconut milk?
- Thread starter SoreArms
- Start date
PinkPanther
New member
Did you try going to allrecipes.com? You can do a search by ingredient and then it'll give you recipes to use it with. If none of them fit into your diet plan, at least you will have some ideas of stuff to cook/do with it...
PinkPanther
PinkPanther
J
jenscats5
Guest
How about Thai Shrimp & Chicken Soup?
3 cups ff chix broth
1 cup bottled clam juice
1 tblsp fish sauce
2 tsp bottled minced garlic
1 1/2 tsp bottled minced ginger
3/4 tsp red curry paste
1 8 oz package presliced mushrooms
1/2 lb large shrimp, peeled & deveined
1/2 lb skinless boneless chix breast, cut into 1 inch pieces
1 3oz pckg trimmed snow peas
1/4 cup fresh lime juice
2 tblsp sugar (could use Splenda I guess)
2 tblsp sliced green onion tops
2 tblsp chopped fresh cilantro
1 (13.5 oz) can light coconut milk
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms, bring to a boil. Reduce heat & simmer 4 minutes. Add the shrimp, chix & snow peas; bring to a boil. Cover, reduce heat & simmer 3 minutes. Stir in lime juice and remaining ingredients. Cook 2 min or until thoroughly heated. Yeild: 4 servings (svg size is 2 cups)
Cals 262, fat 7.1g (sat 3.8g, mono .3g, poly .6g), protein 30g, carb 18.3g, fiber 1.8g.
3 cups ff chix broth
1 cup bottled clam juice
1 tblsp fish sauce
2 tsp bottled minced garlic
1 1/2 tsp bottled minced ginger
3/4 tsp red curry paste
1 8 oz package presliced mushrooms
1/2 lb large shrimp, peeled & deveined
1/2 lb skinless boneless chix breast, cut into 1 inch pieces
1 3oz pckg trimmed snow peas
1/4 cup fresh lime juice
2 tblsp sugar (could use Splenda I guess)
2 tblsp sliced green onion tops
2 tblsp chopped fresh cilantro
1 (13.5 oz) can light coconut milk
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms, bring to a boil. Reduce heat & simmer 4 minutes. Add the shrimp, chix & snow peas; bring to a boil. Cover, reduce heat & simmer 3 minutes. Stir in lime juice and remaining ingredients. Cook 2 min or until thoroughly heated. Yeild: 4 servings (svg size is 2 cups)
Cals 262, fat 7.1g (sat 3.8g, mono .3g, poly .6g), protein 30g, carb 18.3g, fiber 1.8g.
J
jenscats5
Guest
Thai Braised Beef with Coconut Milk and Ginger
From Cooking Light
1 (2 1/2-pound) boneless chuck roast
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups light coconut milk
2 tablespoons sliced peeled fresh lemon grass or 1 tablespoon thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 ounces uncooked)
1 cup chopped fresh cilantro
Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325°.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat 1 teaspoon oil in pan. Add onion, carrot, ginger, and garlic; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325° for 2 hours. Remove beef from pan using a slotted spoon; shred with 2 forks, set aside, and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Sprinkle with cilantro.
Note: You can find light coconut milk in the Asian or mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you. For more information on availability, check out the Web site www.atasteofthai.com.
Yield: 6 servings (serving size: 3 ounces beef, 3/4 cup vegetable mixture, and 1 cup noodles)
NUTRITION PER SERVING
CALORIES 554 (29% from fat); FAT 18g (sat 7g, mono 6.4g, poly 2.4g); PROTEIN 40.5g; CARB 54.9g; FIBER 4.5g; CHOL 145mg; IRON 8.3mg; SODIUM 905mg; CALC 81mg;
From Cooking Light
1 (2 1/2-pound) boneless chuck roast
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups light coconut milk
2 tablespoons sliced peeled fresh lemon grass or 1 tablespoon thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 ounces uncooked)
1 cup chopped fresh cilantro
Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325°.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat 1 teaspoon oil in pan. Add onion, carrot, ginger, and garlic; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325° for 2 hours. Remove beef from pan using a slotted spoon; shred with 2 forks, set aside, and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Sprinkle with cilantro.
Note: You can find light coconut milk in the Asian or mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you. For more information on availability, check out the Web site www.atasteofthai.com.
Yield: 6 servings (serving size: 3 ounces beef, 3/4 cup vegetable mixture, and 1 cup noodles)
NUTRITION PER SERVING
CALORIES 554 (29% from fat); FAT 18g (sat 7g, mono 6.4g, poly 2.4g); PROTEIN 40.5g; CARB 54.9g; FIBER 4.5g; CHOL 145mg; IRON 8.3mg; SODIUM 905mg; CALC 81mg;
J
jenscats5
Guest
Enchilado de Camerones (Deviled Shrimp)
From Cooking Light
This is one of the few dishes in Cuban cooking that is spicy. Finishing with a splash of coconut milk tempers the heat and rounds out the flavor.
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 pound medium shrimp, peeled and deveined
1/4 cup light coconut milk
2 tablespoons chopped fresh cilantro
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; sauté 4 minutes. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.
Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from heat, and stir in coconut milk. Sprinkle with cilantro.
Yield: 4 servings (serving size: 3/4 cup)
NUTRITION PER SERVING
CALORIES 212 (27% from fat); FAT 6.4g (sat 1.4g, mono 2.8g, poly 1.1g); PROTEIN 25g; CARB 13.7g; FIBER 3.5g; CHOL 172mg; IRON 3.5mg; SODIUM 453mg; CALC 93mg;
From Cooking Light
This is one of the few dishes in Cuban cooking that is spicy. Finishing with a splash of coconut milk tempers the heat and rounds out the flavor.
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 pound medium shrimp, peeled and deveined
1/4 cup light coconut milk
2 tablespoons chopped fresh cilantro
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; sauté 4 minutes. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.
Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from heat, and stir in coconut milk. Sprinkle with cilantro.
Yield: 4 servings (serving size: 3/4 cup)
NUTRITION PER SERVING
CALORIES 212 (27% from fat); FAT 6.4g (sat 1.4g, mono 2.8g, poly 1.1g); PROTEIN 25g; CARB 13.7g; FIBER 3.5g; CHOL 172mg; IRON 3.5mg; SODIUM 453mg; CALC 93mg;
J
jenscats5
Guest
Pad Thai with Tofu
From Cooking Light
View Cooking Light Menu
Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges
To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Yield: 5 servings (serving size: 2 cups)
NUTRITION PER SERVING
CALORIES 385 (29% from fat); FAT 12.5g (sat 3g, mono 4g, poly 4.2g); PROTEIN 13.5g; CARB 55.8g; FIBER 4.6g; CHOL 0.0mg; IRON 7.1mg; SODIUM 868mg; CALC 365mg;
Instead of tofu use chicken or shrimp, both, etc.....
From Cooking Light
View Cooking Light Menu
Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges
To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Yield: 5 servings (serving size: 2 cups)
NUTRITION PER SERVING
CALORIES 385 (29% from fat); FAT 12.5g (sat 3g, mono 4g, poly 4.2g); PROTEIN 13.5g; CARB 55.8g; FIBER 4.6g; CHOL 0.0mg; IRON 7.1mg; SODIUM 868mg; CALC 365mg;
Instead of tofu use chicken or shrimp, both, etc.....
J
jenscats5
Guest
Yeah, the deviled shrimp does sound good......you need to be a subscriber to have all access to Cooking Light.com so if you want any more recipes let me know cuz you can search by ingredient....they do have guest access but I think it may be limited....
