Making chicken with coconut milk: our best recipes
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Making chicken with coconut milk: our best recipes - 4 recipes

Chef Tips and Tricks

You're watching: Zesty Lemon Pavlova
Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.

INGREDIENTS

  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest

METHOD

  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

Top rated Chicken with coconut milk recipes

By

Chicken in spicy pepper masala

  • chicken - 1/2 kg (with bone / bone less)
  • pepper powder - 2 and 1/2 tea spoons
  • salt - as per taste
  • Onions -2 medium
  • Tomato - 2 medium
  • Green chili - 1 medium
  • turmeric powder - 1/4 tea spoon
  • Garlic - 3-4 cloves (crushed or finely chopped)
  • Ginger - 1 inch (crushed or finely chopped)
  • Ghee - 1 tea spoon
  • coconut milk - 1/4 cup(thick one)
  • Coriander leaves - a handful
4.2/5 (16 Votes)

By

simple and yummy, from Jeana

  • 1 Tbsp oil
  • 1 or 2 chicken breasts
  • 1 onion
  • 2 cloves garlic
  • 1 tsp or more of minced ginger
  • 1/2 tsp curry
  • 1 tsp fish sauce
  • 1/3 cup chicken stock
  • 1 can coconut milk
  • 3 seeded chilies
2.6/5 (13 Votes)

By

FOR THE RICE: Combine all ingredients in a rice cooker

  • Rumbi Rice:
  • 2 1/2 cups water
  • 1 (14oz) can coconut milk (about 1 1/2 cups; I used light coconut milk)
  • 1/2 Tbsp sugar
  • 2 cups long grain white rice
  • 1 (15oz) can red beans, drained and rinsed
  • Spicy Hawaiian Teriyaki Sauce:
  • 3/4 cups Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces; I actually used Kikkoman Original Teriyaki Sauce.)
  • 1 tsp soy sauce
  • 2 tsp chili garlic sauce (in the Asian section of the grocery store; I used the one in the clear plastic jar with the green lid.)
  • 1 tsp fresh ginger
  • pinch of salt
  • 1 Tbsp of brown sugar
  • 1 Tbsp cornstarch (if needed)
  • 2 Tbsp COLD water (if needed)
  • Vegetables & Chicken:
  • 2 chicken breasts (about 2 cups, cubed)
  • Salt & Pepper
  • 1 Tbsp canola oil
  • 4 carrots, peeled and grated (approximately 1 1/2 cups)
  • 3 celery stalks, washed and sliced (approximately 1 1/2 cups)
  • 1 zucchini, chopped into small cubes (approximately 1 1/2 cups)
  • 1 1/2 cups chopped broccoli florets (approximately 1/2-3/4 large head of broccoli)
0/5 (0 Votes)

By

This is better than restaurant Thai food, because not only do YOU control the ingredients, but it takes about 30 mi...

  • 2 teaspoons coconut oil
  • 1 pound organic, free range chicken breasts, sliced very thin with a sharp knife
  • 1 tablespoon Thai red curry paste (you can make your own or purchase store-bought but check ingredients! You don’t want any sugar hidden in there. )
  • 1 cup organic zucchini, sliced (remember, this is one of the Dirty Dozen- you need to go organic)
  • 1 red bell pepper, sliced into strips (another dirty dozen veggie)
  • 1/2 onion, chunked
  • 1 can full fat coconut milk
  • 1 avocado, cut into chunks
  • 2 tablespoons fresh cilantro (optional)
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Organic Thai Red Curry Chicken Pepper Chicken Masala