Best 3 Coconut Coriander Sauce Recipes

Coconut coriander sauce, a vibrant and aromatic condiment, is a symphony of flavors that tantalizes the taste buds and adds a touch of tropical flair to any dish. Its origins can be traced back to the vibrant culinary traditions of Southeast Asia, where it is a staple ingredient in numerous regional cuisines. With its delightful fusion of sweet, sour, and savory notes, coconut coriander sauce has captured the hearts of food enthusiasts worldwide, becoming a versatile culinary creation that enhances a wide range of dishes, from curries and stir-fries to grilled meats and seafood. This comprehensive guide will embark on a culinary adventure, exploring the culinary versatility of coconut coriander sauce and providing a selection of carefully curated recipes that showcase its diverse applications. Let's delve into the world of flavors and aromas, discovering the secrets to crafting the perfect coconut coriander sauce that will transform ordinary meals into culinary masterpieces.

Let's cook with our recipes!

CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE

Chicken with Roasted Coriander in Coconut-Curry Sauce image

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 20

Ingredients

3 tablespoons whole coriander seeds
1/4 teaspoon fenugreek seeds
2 teaspoons whole black peppercorns
6 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 cinnamon stick (2 inches long)
3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
2 medium onions, cut into thin rings
5 cloves garlic, cut into thin slices
1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
1 tomato, finely chopped (3/4 cup)
1/2 teaspoon ground turmeric
1/2 to 1 teaspoon cayenne pepper
Kosher salt
1 tablespoon fresh lemon juice
1 can (14 ounces) full-fat coconut milk, such as A Taste of Thai
2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
Plain Basmati Rice, for serving
Yogurt with Cucumber and Mint, for serving
Fresh Cilantro Chutney, for serving

Steps:

Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE

Vegetable Kebabs with Coriander Coconut Cream Sauce image

Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite.

Provided by Sueie

Categories Coconut

Time 25m

Yield 8 Kebabs

Number Of Ingredients 12

Ingredients

assorted vegetables, of choice diced and parboiled
tofu, squares (optional)
1 tablespoon vegetable oil
4 green shallots
2 cloves garlic, minced
1 teaspoon ginger, minced
2 teaspoons ground cumin
1 teaspoon paprika
1 1/2 cups coconut cream
1 tablespoon lime juice
2 tablespoons chili sauce
1 1/2 tablespoons finely chopped coriander

Steps:

Thread vegetables and tofu onto skewers- keep warm.
Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
Serve on rice to soak up sauce.

COCONUT CORIANDER SAUCE

Coconut Coriander Sauce image

Delicious and flavorful -- a great addition to grilled meats.

Provided by Daily Inspiration S

Categories Other Sauces

Time 15m

Number Of Ingredients 10

Ingredients

1 handful fresh coriander leaves
1 handful fresh mint leaves
4 garlic cloves, crushed
1 chili pepper, seeded and chopped
1 avocado, halved, pit removed
1/2 tsp cumin
1 tsp sugar
3 Tbsp lime juice
7 oz coconut milk
salt and hot sauce to taste

Steps:

1. Place coriander through coconut milk in a blender; pulse to puree. Add salt and hot sauce to taste.
2. Cover and refrigerate for at least 30 minutes.
3. Serve chilled.

Tips:

Use fresh coconut: Fresh coconut meat gives the sauce a more intense flavor and aroma compared to dried or shredded coconut.
Toast the coconut: Toasting the coconut before adding it to the sauce enhances its flavor and gives it a slightly nutty aroma.
Use a variety of chilies: Different types of chilies, such as serrano, jalapeño, and cayenne, can be used to adjust the heat level of the sauce to your preference.
Don't overcook the sauce: The sauce should only be simmered for a short time, as overcooking can cause the coconut milk to separate.
Serve the sauce immediately: The sauce is best served fresh, as the flavors will fade over time.

Conclusion:

The coconut coriander sauce is a versatile condiment that can be used to enhance the flavor of various dishes. Its creamy texture, vibrant green color, and spicy-tangy flavor make it a popular choice for Thai, Indian, and Southeast Asian cuisines. Whether you use it as a dipping sauce for appetizers, a marinade for meats, or a flavorful addition to curries and stir-fries, this sauce is sure to add a touch of exotic flair to your culinary creations. Experiment with different ingredients and adjust the heat level to suit your taste preferences, and you'll have a delicious and versatile sauce that will become a staple in your kitchen.