Best 2 Spicy Coconut Dressing Recipes

Welcome to the realm of flavors! Embark on a culinary journey where tantalizing spices meet the richness of coconut to create a symphony of tastes. Dive into the world of spicy coconut dressing, where bold and creamy intermingle, transforming everyday dishes into extraordinary culinary experiences. Whether you're a seasoned chef or a home cook seeking new culinary horizons, this comprehensive guide will unveil the secrets to crafting the perfect spicy coconut dressing. Prepare to tantalize your taste buds and elevate your meals to new heights as we explore the diverse range of recipes and techniques that await you.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY COCONUT DRESSING

Spicy Coconut Dressing image

The heat of red chile is offset by creamy coconut milk for a perfect balance of spicy and sweet. Try it over a shrimp-studded salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 7

Ingredients

1/2 cup low-fat coconut milk
1 seeded and thinly sliced small fresh red chile, such as Thai or serrano
1 thinly sliced scallion
2 tablespoons fresh lime juice
1 tablespoon thinly sliced fresh mint
2 teaspoons safflower oil
1/4 teaspoon coarse salt

Steps:

Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt.

SKIRT STEAK WITH SPICY COCONUT DRESSING

Skirt Steak with Spicy Coconut Dressing image

This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.

Provided by Carla Lalli Music

Categories Dinner Steak Salad Chile Pepper Ginger Coconut Lime Juice Avocado Lettuce Cilantro Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Kid-Friendly Small Plates Quick & Easy Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

Ingredients

1/2 red jalapeno, Fresno or serrano chile, finely grated
1 garlic clove, finely grated
1-inch piece fresh ginger, peeled and finely grated
4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk
1/4 cup fresh lime juice, plus wedges for serving
Kosher salt
2 tablespoons unsweetened shredded coconut
1 pound skirt steak, cut into two or three pieces
2 tablespoons extra-virgin olive oil
1/2 head iceberg lettuce, leaves torn into palm-size pieces
Handful of cilantro leaves and tender stems, torn
1 avocado, cut into 1/2-inch pieces

Steps:

In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
Season steak on both sides with salt.
Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.

Tips:

Fresh Ingredients: Use the freshest ingredients possible for the best flavor. Fresh coconut milk, lime juice, and cilantro will make a big difference in the overall taste of the dressing.
Spicy Peppers: If you like spicy food, feel free to add more serrano peppers or chili flakes to the dressing. You can also use a hotter variety of chili pepper, such as habanero or Scotch bonnet.
Balance the Flavors: The dressing should have a good balance of sweet, sour, salty, and spicy flavors. If it's too sweet, add more lime juice. If it's too sour, add more honey or sugar. If it's not spicy enough, add more peppers.
Chill the Dressing: Once the dressing is made, chill it in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and develop.
Serving Suggestions: The dressing can be used as a marinade for grilled chicken or fish, as a dipping sauce for spring rolls or dumplings, or as a salad dressing. For a refreshing summer salad, combine cucumbers, tomatoes, red onion, and mint in a bowl. Drizzle with the dressing and enjoy.

Conclusion:

This spicy coconut dressing is a versatile and flavorful sauce that can be used in a variety of dishes. It's perfect for adding a little bit of heat and exotic flair to your next meal. So next time you're looking for a new and exciting dressing, give this recipe a try. You won't be disappointed!