Coconut Oil Recipes

Thai Style Garlic Prawn and Snow Pea Stir-Fry

Stir-Fry Sauce: In a small bowl or cup combine 1/4 cup chicken or fish stock, 1 spoonful fish sauce, 2 spoonfuls soft brown sugar and 2 spoonfuls lime juice. Stir until the sugar dissolves and set aside.

3 Spoonfuls Virgin Coconut Oil
1 Spoonful finely chopped garlic
20-24 prawns, shelled with tails intact
300 grams snow peas
1-2 red chillies, sliced
Fresh cilantro

Heat a large frying pan with the coconut oil on medium high heat.  Add the garlic, stir once and add the prawns. Stir-fry for 2-3 minutes, don’t overcook.  Add the snow peas & chillies with a splash of water or stock and stir-fry for a minute until they turn bright green. Add the stir-fry sauce and heat through for a further minute. Take it off the heat, add the lime juice.  Serve with steamed brown rice.

Simple Goan Chicken Curry

Ingredients for the marinade
4 large chicken breasts, cut 1 tsp paprika
3 tbsp Virgin Coconut Oil  ½ tsp ground turmeric
1 tsp mustard seeds  1½ tbsp ground coriander
1 large onion sliced  1 tsp ground cumin
3 garlic cloves, finely sliced  1 tsp cayenne pepper
1x400ml can coconut milk 1 tbsp  lemon juice
salt ½ tsp salt
75ml water

-Mix together all the marinade ingredients to give you a loose, smooth paste.  Add the chicken pieces and coat them in the paste. Marinate for 30 minutes.
-Heat the oil in a deep frying pan, add the mustard seeds. When they start to pop in the pan, add onion & garlic. Cook until golden brown. 
-Add chicken & any extra paste from the marinade. Fry for about 8 minutes then add the coconut milk. Increase the heat slightly then bring to a simmer. 
-Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt.
-Serve with steamed brown rice.