Best 6 Stir Fried Carrots With Coconut Recipes
Are you looking for a simple yet flavorful dish to tantalize your taste buds and impress your family and friends? Stir-fried carrots with coconut is a delightful culinary creation that combines the vibrant color of carrots, the sweet and nutty flavor of coconut, and a medley of aromatic spices to create a dish that is both visually appealing and bursting with flavor. This nutritious and versatile dish can be easily prepared using fresh or frozen carrots, and it is an excellent way to incorporate more vegetables into your diet while enjoying a satisfying and delicious meal.
Check out the recipes below so you can choose the best recipe for yourself!
STIR-FRIED CARROTS WITH COCONUT
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian markets or kalustyans.com. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Yield Serves 3 to 4
Number Of Ingredients 9
Steps:
- Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken -- a matter of seconds -- add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.
COCONUT CHICKEN STIR FRY
Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.
Provided by greystonecooks
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in large frying pan over medium heat.
- Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
- Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
- Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
- Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
- Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g
STIR-FRIED CUMIN CARROTS
Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast
Provided by Tom Kerridge
Categories Side dish
Time 20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Mix all the dressing ingredients together and set aside.
- Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.
Nutrition Facts : Calories 95 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
STIR-FRIED CARROTS AND GARLIC
Categories Garlic Vegetable Side Sauté Vegetarian High Fiber Wheat/Gluten-Free Carrot Spring Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Halve carrot pieces lengthwise and cut crosswise into 1/8-inch-thick slices. In a heavy medium skillet heat oil over moderately high heat until hot but not smoking and stir-fry carrots until they begin to turn golden. Add garlic and stir-fry 30 seconds. Add water and butter and simmer, covered, until carrots are just tender, about 3 minutes. Boil carrots, uncovered, until most of liquid is evaporated. Stir in lemon juice and salt and pepper to taste.
STIR-FRIED CARROTS
For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
STIR-FRIED CARROTS
Here's a tasty departure from your usual side dish. Toss sliced carrots with Italian dressing and stir-fry until crisp-tender and delicious!
Provided by My Food and Family
Categories Recipes
Time 17m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Clean carrots; cut diagonally into very thin slices.
- Heat dressing in wok or large skillet on high heat. Add carrots; cook and stir 2 min.
- Add water. Reduce heat to medium-high; cook an additional 9 to 10 min. or until carrots are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 1 g
Tips:
- Choose the right carrots: Look for fresh, firm carrots with a deep orange color. Avoid carrots that are limp or have bruises or blemishes.
- Cut the carrots evenly: This will help them cook evenly. Cut the carrots into thin slices or matchsticks for a quick stir-fry, or into thicker pieces for a more substantial dish.
- Use a hot wok or skillet: This will help the carrots caramelize and develop a slightly smoky flavor.
- Add the carrots to the wok or skillet in a single layer: This will prevent them from steaming instead of stir-frying.
- Stir-fry the carrots for a few minutes, or until they are tender-crisp: Overcooking will make them mushy.
- Add the coconut milk, sugar, and salt, and continue to stir-fry for another minute or two, or until the coconut milk has thickened slightly: Be careful not to overcook the coconut milk, or it will curdle.
- Serve the stir-fried carrots with rice, noodles, or your favorite protein: Enjoy!
Conclusion:
Stir-fried carrots with coconut milk is a quick, easy, and delicious side dish that can be served with a variety of main courses. The carrots are tender-crisp and slightly smoky, with a hint of sweetness from the coconut milk and sugar. This dish is also a good source of vitamins A and C. So next time you're looking for a healthy and flavorful side dish, give stir-fried carrots with coconut milk a try.
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