Thai Chicken Cilantro Soup

4 C  Chicken Broth
3 or 4 Chicken Breast Tenderlions
1/2 C uncooked rice
1/4 C Chopped Cilantro
1 Can Coconut Milk
1/8 C Lime Juice
1/8 C Fish Sauce
2 or 3 Chopped Green Onions
1 or 2 tsp Ginger
1/2 of 15 oz can Straw Mushrooms
Roasted Red Chili or Roasted Red Curry Paste

1. Boil chicken broth and add chicken and rice and cook until rice is done. 
2. Chop chicken and return to pan. 
3. Add cilantro, coconut milk, lime juice, fish sauce, green onion, ginger, mushrooms.
4. Add roasted red chili paste or roasted red curry paste.

From Silvia

Raspberry Açaí Bowl

Ingredients:

2 Bananas, frozen

1 packets of unsweetened açaí blend

1 C Raspberries, frozen

1/4-1/3 C Almond Milk (Coconut Milk or Milk)

Toppings:

Raspberries

Dark Chocolate, chopped

Nutella 

Shredded Coconut

Directions:

1. In a blender combine the bananas, açaí berry packet, raspberries and 1/4 C of Milk.  Blend until completely smooth adding more milk if necessary.
2. Pour into a bowl and top with raspberries, dark chocolate, coconut and drizzle the Nutella.  Enjoy immediately!

Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Coconut Milk Steel Cut Oats

Ingredients:

• 1 can (13.5 oz) coconut milk
• Water
• 2 cups steel cut oats
• Pinch of salt
• 1/4 cup brown sugar
• 1/2 tsp vanilla 

For serving:

• Milk
• Mini/regular Chocolate Chips
• Coconut Flakes
• Chopped almonds

Directions:

1. Grease insert of the instant pot with cooking spray.
2. Pour can of coconut milk in a 4 cup liquid measuring cup and add water to reach 4 cups.  Pour the mixture into the instant pot.  Stir in the steel cut oats and salt.  
3. Secure lid and make sure valve is sealed.  Select manual button and dial up or down to 4 minutes.  When finished cooking let the pressure naturally release for 15-20 minutes before manually releasing.
4. Stir in brown sugar and vanilla. Serve with additional milk and extra add-ins. 

From Mels Kitchen Café 

https://www.melskitchencafe.com/coconut-milk-steel-cut-oatmeal/ 

Grilled Lime Coconut Chicken

Ingredients:

• 3 Tbls oil
• Zest and juice of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 Tbls soy sauce
• 1 1/2 tsp salt
• 2 Tbls sugar
• 2 tsp curry powder
• 1/2 cup canned coconut milk
• pinch cayenne pepper
• 2 lbs chicken breast (can cut them in half to soak up all the yumminess)
• 1/4 cup cilantro (chopped)
• Limes (cut into wedges)

Directions:

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk and cayenne pepper.  Place the chicken in a large ziplock bag and pour the marinade over the chicken.  Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. Preheat gas grill to medium-high heat.  Grill the chicken for 6-7 minutes per side (depending on thickness).  
3. While the chicken is cooking pour the marinade into a saucepan.  Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate.  Drizzle with the sauce and sprinkle fresh cilantro over the top.  Serve with lime wedges and additional sauce.

Coconut Lime Chicken Soup

Note: next time double the recipe. Try making the rice and having it on the side instead of putting it in the soup.

Ingredients:

• 3 Tbls butter
• 1 Carrot (shredded)
• Thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 oz can unsweetened coconut milk
• 1 2-2 1/2 lb deli-roasted chicken (shredded)
• 1 cup previously cooked long grain rice
• Juice from 1 lime
• 1 Tbsp soy sauce
• Cilantro for garnish (optional)
• Lime Wedges (optional)

Thai Seasoning:

• 1/2 tsp curry powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp ginger

Instructions:

1. Place a large pot on the stove over medium-high heat.  Add butter, carrots and thai seasoning and cook until carrots become soft.
2. In a blender add chicken broth and cilantro and pulse a few times, then pour into the pot.
3. Add coconut milk, shredded deli roasted chicken, rice, lime juice and soy sauce.  Bring to a low boil then remove from heat.
4. Serve topped with extra cilantro and lime wedges.

Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie

Sweet and Savory Coconut Rice

Ingredients:

2 cups of white or jasmine rice

1 (14 ounce) can of coconut milk

2 cups of water

2-3 tsp granulated sugar

1/4 cup chopped green onions

Black pepper to taste (opt)

Directions:

Combine rice, coconut milk, water, salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow 5 minutes to stand.  Add chopped green onions bottoms, black pepper and additional salt.

Garnish with green tops of onions and serve immediately.