Best 4 Coconut Chicken And Taro Root Recipes
Looking for a tropical and flavorful dish? Coconut chicken and taro root is a classic Asian dish that combines the sweetness of coconut and the starchy texture of taro root with savory chicken. This delectable combination creates a unique and satisfying meal that is sure to be a hit at any gathering. Whether you're an experienced cook or just starting out, this article will provide you with the best recipes for coconut chicken and taro root that are easy to follow and sure to impress. So get ready to tantalize your taste buds and embark on a culinary journey with this delicious dish.
Check out the recipes below so you can choose the best recipe for yourself!
TARO AND CHICKEN COCONUT CREAM CASSEROLE
Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 1h20m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
- Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
- Cover with tomatoes.
- Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
COCONUT CHICKEN AND TARO ROOT
This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.
Provided by tonytsang
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 58m
Yield 2
Number Of Ingredients 16
Steps:
- Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
- Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
- Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
- Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.
Nutrition Facts : Calories 765.7 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 67.2 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 41.6 g, Sodium 1470.7 mg, Sugar 5.3 g
TENDER TARO ROOT COOKED IN COCONUT MILK
This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
Tips:
- Prep your ingredients: Dice your chicken, peel and cut your taro root, and gather all your ingredients before you start cooking.
- Use a large skillet or wok: This will ensure that all of your ingredients have enough space to cook evenly.
- Don't overcrowd the pan: Cook your chicken and taro root in batches if necessary to avoid overcrowding.
- Cook the chicken until it is no longer pink: This will ensure that it is cooked through.
- Add the taro root and cook until it is tender: This may take about 10-15 minutes.
- Stir in the coconut milk, water, and seasonings: Bring to a simmer and cook for an additional 5-10 minutes.
- Serve with rice or your favorite sides: Enjoy!
Conclusion:
This easy-to-follow recipe for coconut chicken and taro root is a delicious and satisfying dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the taro root is soft and slightly sweet, and the coconut milk sauce is rich and creamy. Serve with rice or your favorite sides for a complete meal. This recipe is sure to become a family favorite!
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