Coconut Ginger Salmon

From nuttykitchen.com

Ingredients:

4 thick Salmon filets or steaks
2 in. fresh ginger peeled & thinly sliced
4 medium cloves of garlic thinly sliced
13 oz. tomatoes sliced
1 tsp. cayenne (or to taste)
1 small bell pepper chopped
1 tsp. coriander seeds
1 can organic coconut milk (14 oz.), full fat
1 pinch sea salt (to taste)
1 large lime, juice only (1/8 C.)
10 leaves fresh basil roughly chopped

Directions:
Preheat oven to 400° F.
Place the fish in a somewhat shallow ovenproof pan. Pick a pan that will not leave much room in between the salmon. You want them close together.
Top the salmon with the garlic, ginger, tomatoes, bell pepper, coriander seeds and about 8 chopped basil leaves.
Squeeze the lime juice evenly over the dish and sprinkle with the salt and cayenne.
When the fish is covered with all the ingredients, slowly pour all the coconut milk over the fish.
Bake for 30-40 minutes. 30 minutes will give you a pink tender center, 40 minutes will be completely cooked through.
Top with the remaining 2 leaves of fresh basil before serving.

Coconut Curry Chicken

From www.food-strong.com

Ingredients:
1 T. extra virgin coconut oil
2 frozen chicken breasts
1 can whole-fat coconut milk
1/2 sweet onion
1 yellow, green, or red pepper
1 zucchini squash
3 cloves garlic
1 bunch basil
4 sprigs thyme
2 tsp. freshly ground ginger root
2 tsp cayenne
1 T. curry
Salt and pepper to taste

Directions:
Heat up a skillet and add coconut oil when the pan is hot.
Add frozen chicken brests.
Slice onions, pepper, and zucchini squash and add to the pan in a separate corner. Stir the veggies.
Grate your ginger root & add to the veggies.
Cook the chicken about 5 minutes per side.
When chicken is done, remove from the pan and dice.
Add the can of coconut milk to the veggies and stir in.
Add cayenne pepper and chicken. Stir together and enjoy.

Coconut-milk Braised Greens

This one is from wholefoodsmarket.com

Ingredients:
Salt to taste
2 lb. bunches collard greens, kale or mustard greens, stemmed and roughly chopped
2 T. olive oil
1 small yellow onion, thinly sliced
3/4 C coconut milk
1 T lemon juice
Black pepper to taste

Directions:
Bring a large pot of salted water to boil. Add greens and cook for 2 minutes, drain well and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5-7 minutes.
Add reserved greens, coconut milk and lemon juice, sitr well and simmer until tender, 5-7 minutes more. Season with salt and pepper and serve.

Coconut Curry Sauce

Here's a recipe I found on glutenfreesleuth.blogspot.com slightly adapted. In it's original version it is dairy free, gluten free, and added sugar free if you get unsweetened coconut milk.

Coconut Curry Sauce

Ingredients:
1 cup coconut milk
1/2 C. Pacific Organic Free-Range Chicken Broth
1/2 tsp. yellow curry
1/2 tsp. cumin
1/2 tsp. chili powder


Directions:
Place coconut milk and chicken broth in a small bowl and stir to combine.
Blend in seasonings to taste

I like to warm this in a pot and take plenty of time to do it. This will allow the sauce to reduce and taste richer.

Yummy with salmon.

I have also made it substituting cream for the coconut milk when I didn't have any coconut milk on hand.