Sentences with phrase «coconut lime sauce»

Coconut Lime Shrimp — Deliciously creamy shrimp cooked in an amazing coconut lime sauce with tomatoes and peppers, and served over noodles or rice.

Step # 4: Once the salmon is finished, remove it from the pan and drizzle the remaining coconut lime sauce over the salmon.

She Simmers posted a photo and recipe for baked salmon with coconut lime sauce that inspired me to do my own -LSB-...]

Not exact matches

For example, lemak kuning is a coconut - based sauce made with most of the regional curry ingredients; kerabu kerisik is made with fried, pounded coconut, lime juice, dried shrimp, shallots, and chiles; and kacang blends together the flavors of peanuts, lemongrass, galangal, chiles, and coconut milk.

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

Chicken raised without antibiotics, chile - lime slaw and peanut - coconut sauce in a chile tortilla burrito wrap.

Pulse cilantro leaves, cashews, garlic, fresh ginger, lime juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral tasting oil while the motor is running.

Filed Under: American / Western, Anjana's Recipes, Cakes & Cupcakes, Desserts, Frozen Treats, Spring & Summer, Valentine's Day Tagged With: blackberries, blackberry sauce, buttercream frosting, coconut milk, coconut milk ice cream, coconut milk mint ice cream, homemade ice cream, ice cream, lime, mint, No - Churn Ice Cream, rosemary, spring, spring desserts, spring soiree, strawberries, strawberry buttercream frosting, strawberry cupcakes, summer, vegan ice cream

It is made of chili garlic sauce, shallots, macadamia nuts, ginger, coriander, fish sauce, lime juice, brown sugar, sesame oil and coconut milk.

Prepare the sauce: In a large bowl, add the coconut milk, vegetable broth, curry powder or paste, chili paste, lime juice, and fish sauce.

This coconut lime and mint tzatziki is one of my all time favorite sauces for many reasons.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dSAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dsauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice

In food processor or blender, process lime juice, coconut milk, peanut butter, mint, basil, hot sauce, soy sauce, and 1 tablespoon water until smooth; set sauce aside.

We wanted an easier sauce that used ingredients we already have on hand, so I made a simple mixture of soy sauce and coconut sugar, plus a hint of lime and tamarind for a bit of sourness.

Add the soy sauce, fish sauce, sambal oelek, lime juice, honey and coconut milk.

A sweet and garlicky sauce gets paired with a surprisingly good - for - you dough (it's full of superfood spices such as ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions, sweet potatoes, curry paste, carrots, garlic, coconut milk, and lime juice.

Filed Under: Meatless, Vegetables Tagged With: bamboo shoots, basil, brown sugar, coconut milk, fish sauce, green curry paste, Japanese eggplant, lemongrass, lime, red bell pepper, vegetable oil

Add the coconut milk, coconut cream, palm sugar, fish sauce, lime zest and juice, and the stock.

Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some salt to taste

In a medium sized bowl, whisk together sauce ingredients: garlic, ginger, coconut aminos, vinegar, lime, lime zest, honey, tomato paste, and red pepper flakes if using,

Filed Under: Poultry Tagged With: bamboo shoots, chicken breast, chicken stock, cilantro, coconut milk, fish sauce, garlic, green bell pepper, green curry paste, lemongrass, lime juice, onion, peas, red bell pepper, sugar, tumeric

White fish is marinated in lime and lemon juice and herbs then served with a coconut sauce.

Recipe by Check full recipe at Ingredients: broccoli, celery, coconut, egg, fish, bean sprouts, broccolini, lime, peanuts, soy sauce, tamari, tofu, turmeric, onions, white vinegar,...

Nourishing, chilled soba noodles are the base, accompanied by sweet and luscious pieces of papaya and mango, jicama for a nice crunch, a sprinkle of desiccated coconut for some bite, basil, cilantro and mint for that herbal freshness, all dressed with a creamy coconut milk and lime sauce.

Fiery Coconut Chilli Sauce Juice of 1 lime 12 (8 - inch) flour tortillas Shredded cheese

1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed

diced butternut squash — about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced

Stracciatella Ice Cream Cheesecake Squares — a thin, raw gooey brownie base topped with a creamy concoction of cashews, lime juice, coconut milk and maple syrup, a generous stir in of chocolate chips and a melted drizzle of warm chocolate sauce.

We make a thai chicken broth that changes a little every time we make it but it mostly has chicken mince, ginger, chili, lime, fish sauce, soy sauce, coriander root, coconut cream, chicken stock, whatever vegies we have but generally carrots, asian greens, and bean sprouts.

extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots, sliced into rings 1/3 cup chopped fresh cilantro

Add the coconut milk, broth, quinoa, soy sauce, brown sugar, mushrooms, chilies, lemongrass, basil, and lime juice.

1 stalk lemon grass 2 — 3 birds eye chilli's 1 teaspoon of fresh ginger 1 — 2 kaffir lime leaves 1 lime 1 tomato 2 — 3 oyster mushrooms (or any variety you have) 1/2 onion 1 can of coconut milk 1 1/2 tablespoons of fish sauce Juice of half lime 100 grams of chicken Spring onions & coriander

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

3 tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not on purpose.

Marinated in lime juice and fish sauce (for extra umami), then tossed with raw collard greens (another seasonal veg) and topped with coconut flakes (for crunch), those raw ribbons make for a colorful, craveable, earthy - tart salad.

Add coconut milk, broth, lime juice, hoisin and fish sauce, whisking until smooth.

Sometimes I add lime juice, or leave out lemon grass if we don't have it, or use coconut milk instead of veggie stock to thin the sauce, and it -LSB-...]

The lime, soy sauce and coconut milk give it great Thai flavor and the sriracha adds a bit of heat at the end of each bite.

organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

Peanut Sauce — peanut butter, red curry paste, brown sugar, coconut milk, lime juice, hoisin, fish sauSauce — peanut butter, red curry paste, brown sugar, coconut milk, lime juice, hoisin, fish saucesauce 2.

Meanwhile make the sauce: in a blender or food processor, pulse together almond butter, honey, sesame oil, coconut aminos, garlic, lime, vinegar, and ginger.

Make your marinade: in a blender or food processor, blend oil, vinegar, lime juice, chipotle peppers, adobo sauce, coconut aminos, cumin, paprika, onion powder, garlic powder, and cilantro.

In a blender combine the sauce ingredients, avocados, garlic, lime juice, red chili pepper (optional), olive oil and coconut milk.

Shredded seasoned chicken, fresh avocado halves stuffed with said shredded chicken that's baked to perfection, and finally a dreamy cilantro lime cream sauce made with full - fat coconut milk drizzled over the aforementioned shredded - chicken stuffed avocados.

Whisk together the soy sauce, coconut sugar, lime juice, tamarind paste, and white pepper, and set aside.

In a small sauce pan, stir together the coconut cream, fish sauce, lime juice and palm sugar.

In a medium bowl whisk together peanut butter, coconut milk, soy sauce, vinegar, sweet chili sauce and lime juice until creamy.

Place the peanut butter, curry paste, coconut milk, sesame oil, soy sauce, garlic, ginger, Sriracha and lime juice in a bowl and whisk until well blended.