Tag: Coconut

Fish Curry

Tropical: Fish Curry

INGREDIENTS

  • 1/2 Tbsp Oil
  • 425g can Pineapple Chunks, drained (reserve the liquid)
  • 150g Cherry Tomatoes, halved
  • 500g White Fish Fillets, bite sized pieces
  • 1 Tbsp Red Curry Paste (must be low FODMAP)
  • 400ml Coconut Cream
  • 150ml Plain Yoghurt (or buttermilk)
  • 1 Tsp Cornflour
  • 1 C fresh Basil leaves, halved lengthways
  • 2 Tbsp Soy Sauce (GF)
  • Rice, cooked, to serve

INSTRUCTIONS

  1. Heat the oil in a wok over a high heat. Add the red curry paste and fry briefly, about 1 minute. The paste will darken.
  2. Add the coconut cream and bring to the boil, before simmering for a couple of minutes.
  3. Add the pineapple chunks, and mix through.
  4. In a small bowl, add the yoghurt or buttermilk and mix the cornflour through, ensuring there are no lumps. When ready, add this into the wok and mix through.
  5. Add the pineapple liquid and the soy sauce to the wok, then add the fish pieces and the cherry tomatoes. Bring to the boil, then turn off the heat and leave for 3 minutes to allow it to finish cooking through.
  6. Stir in the basil, then serve.

SERVE WITH

Steamed rice.

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Caribbean Coconut Chicken Strips

Crunchy: Caribbean Coconut Chicken Strips

Top tip: Increase your recipe size and make extras for next time to save yourself the prep work. Individually freeze before adding to a bag/container and putting them away in the freezer for up to three months.

INGREDIENTS

  • 1 Chicken Breast, boneless and skinless, large
  • 1 C gluten free Flour
  • 2 Tsp Smoked Paprika
  • 1 C gluten free Breadcrumbs
  • 1 C Desiccated Coconut
  • 2 Eggs, whisked
  • Vegetable Oil

INSTRUCTIONS

  1. Add the flour, salt, pepper, and paprika into a shallow dish or bowl and mix together. Into a second dish/bowl, add the whisked egg. In a third dish/bowl, add the coconut and breadcrumbs together and mix together.
  2. Cut the chicken into strips. Cover each piece in the prepared flour, then the egg, then the coconut breadcrumb mix, making sure that each coat thoroughly covers each piece of chicken.
  3. Heat the vegetable oil in a pan – enough to shallow fry the chicken (you could also deep fry the chicken as an alternative method). Once hot, add the chicken to the pan, ensuring that the pieces aren’t touching. If required, cook the chicken in batches. Cook each side until golden brown and the chicken is cooked through.
  4. Remove from pan and sit on a wire rack so that any excess oil is drained. Once drained and slightly cooled, serve.

SERVE WITH

A green salad, coleslaw, or mango slaw.

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