#coconutmilkmagic

[flufgun]

This Paleo and Whole30 compliant slow cooker butter chicken is rich, flavorful, and incredibly easy to make. It's a comforting and satisfying dish that's perfect for a busy weeknight dinner. The creamy coconut milk and aromatic spices create a delicious sauce that pairs perfectly with tender chicken thighs. Plus, it's gluten-free, dairy-free, and packed with nutrients.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1 can 14 oz full-fat coconut milk. 1 can 6 oz tomato paste. 2 tbsp ghee. 1 tbsp garam masala. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp paprika. 1/2 tsp cayenne pepper optional, for heat. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In a slow cooker, combine chicken, onion, garlic, ginger, coconut milk, tomato paste, ghee, and all the spices. Stir well to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and tender. Taste and adjust seasoning with salt and pepper if needed. Serve over cauliflower rice or steamed vegetables, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

Sendai Earthquake Japan

[fralcon]

Savory goodness of this Creamy Coconut Vegan White Chili - the ultimate hearty and flavorful alternative to traditional chicken chili.

Vegan Creamy White Chili

[katokichisoft]

Filling Station Idaho

[maxsix]

Tender honey-roasted beef shoulder is served with tasty Jamaican rice and peas in this tasty recipe. The beef is marinated in a sweet and savory mixture and then roasted until it's just right. The rice and peas are cooked in a base of creamy coconut milk that has spices that smell great. This dish is hearty and filling, and it's great for a special dinner.

Ingredients: 3 lbs beef shoulder roast. 1/4 cup honey. 2 tbsp soy sauce. 4 cloves garlic, minced. 1 tsp ground ginger. 1/2 tsp black pepper. 2 cups long-grain white rice. 1 can 15 oz kidney beans, drained and rinsed. 1 can 13.5 oz coconut milk. 1 cup water. 1/2 cup chopped onion. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp allspice. Salt to taste. Green onions, chopped for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Honey, soy sauce, ground ginger, minced garlic, and black pepper should all be mixed together in a small bowl. Spread the honey mixture out on top of the beef shoulder roast. In a roasting pan, place the roast. Roast it in a hot oven for about 1.5 to 2 hours, or until the internal temperature reaches 145F 63C for medium-rare or whatever level of doneness you like. Set the rice and peas aside while the beef roasts. You can add chopped onion, minced garlic, thyme, allspice, water, coconut milk, and salt to taste to a large saucepan. It should be on medium-high heat when you add the ingredients. Once it starts to boil, lower the heat, cover, and let it simmer for 20 minutes, or until the rice is done and most of the liquid is absorbed. Take the beef out of the oven when it's done and let it rest for 10 minutes before cutting it. Jamaican rice and peas should be served with the beef shoulder slices that have been roasted in honey. Before serving, sprinkle with chopped green onions.

Prep Time: 20 minutes

Cook Time: 120 minutes

Snagem

[barryspivot]

Mountain Clay

[ctrayn]

This choko curry from Indonesia is a delicious mix of spices, coconut milk, and fresh lemon thyme. The lemon thyme gives the dish a fresh citrus taste that goes well with the thick curry sauce. You can enjoy the exotic tastes of Bali without leaving your house.

Ingredients: 1 choko, peeled and diced. 1 can coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 red chili, sliced. 1 tbsp curry powder. 1 tsp turmeric powder. 1 tbsp soy sauce. 1 cup vegetable broth. 1 bunch lemon thyme, leaves picked. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large skillet, saut onion and garlic until translucent. Add choko and cook until slightly softened. Stir in curry powder, turmeric, and red chili. Pour in coconut milk and vegetable broth, bring to a simmer. Simmer for 15-20 minutes until choko is tender and sauce is thickened. Stir in soy sauce and lemon thyme leaves. Season with salt and pepper to taste. Serve hot over cooked rice. Garnish with extra lemon thyme leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Hephzibah Art

[kaigait]

These Fraîcheur de Pêches Popsicles are a delightful blend of fresh peaches, creamy Greek yogurt, and a hint of coconut milk. They're perfect for a refreshing treat on a hot summer day.

Ingredients: 4 fresh ripe peaches, peeled and diced. 1/4 cup honey or maple syrup. 1 cup plain Greek yogurt. 1/2 cup coconut milk. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract.

Instructions: Using a blender, blend the peaches into a smooth paste. Blend the peaches again after adding honey or maple syrup until everything is well mixed. Greek yogurt, coconut milk, lemon juice, and vanilla extract should all be mixed together in a different bowl. Mix the yogurt and peach puree together and then pour it into popsicle molds one on top of the other. Put in the popsicle sticks and freeze until solid, which should take at least 4 hours. Just run the molds under warm water for a second to get the popsicles out of them.

Prep Time: 15 minutes

Cook Time: 240 minutes

RPTS

[theonesweloveproject]

The naturally sweet sweet potatoes in this recipe go well with the rich flavors of coconut milk and curry powder. It's a healthy and tasty dish that's great for any time of year because the fresh mint makes it taste even better.

Ingredients: 2 medium sweet potatoes, diced. 1 tablespoon coconut oil. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 can 14 oz coconut milk. Salt and pepper, to taste. 2 tablespoons fresh mint leaves, chopped.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Put in the garlic and diced onions, and cook until the onions are clear. While cooking, add the curry powder and diced sweet potatoes. Turn the heat up to low, add the coconut milk, cover, and cook for 15 to 20 minutes, or until the sweet potatoes are soft. Add pepper and salt to taste. Before serving, sprinkle with fresh mint leaves.

Prep Time: 10 minutes

Cook Time: 25 minutes

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