Curry Coconut Risotto

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  • 250ml (1 Cup) Arborio rice

  • 50g Butter

  • 5g Crushed garlic

  • 50g chopped onion

  • 1 bottle Nando’s Curry Coconut Cooking sauce

  • 425g (1 can) Coconut Milk

  • 1 head Bok Choy (or one head chinese cabbage or 1 head butter lettuce)


Melt the butter in a pot and lightly fry the onions and garlic.

Stir the rice through making sure that it is well covered by the butter.

Pour the Nando’s cooking sauce and coconut milk in and stir through. Allow to simmer over a medium heat for 30–35 minutes. Stir often to prevent the rice from sticking to the bottom of the pot.Remove from the heat and stir the chopped Bok Choy through the rice.

Curry Coconut Butternut Soup

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  • 4 medium sized butternuts (or 1kg ready peeled and cut into cubes)

  • 1 l (1/4 gal) hot water

  • 12,5 ml salt

  • 1 bottle Nando’s Curry Coconut Cooking Sauce

  • 405 ml coconut cream (1 can)

  • 30g (1 oz.) freshly chopped coriander leave


Peel and deseed the butternut and cut into 1-inch cubes.

Place into a medium sized pot with the hot water and salt and bring to the boil.

Reduce heat and simmer for 25 minutes or until butternut is soft.

Drain Butternut, but keep drained liquid. Place butternut in a food processor and blend to smooth. Add the drained liquid back if puree is too thick.

Pour back into the pot and heat up again slowly, stirring continuously to prevent burn. Add the bottle Nando’s Curry Coconut Cooking Sauce and the can of coconut cream, and stir through.· Serve with sprinklings of freshly chopped coriander leave.

Coconut Milk Soup

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This dish is somewhat elaborate but definitely worth the effort. Creamy, rich and spicy at the same time, it’s no wonder that it is among the most popular dishes served at Sanamluang. The only unusual ingredient is galangal, which is a kind of Thai ginger with a pine-like flavor.


  • 2 cups chicken stock

  • 3 stalks lemon grass, pounded lightly

  • 2-inch long knob of galangal, sliced

  • 4 kaffir lime leaves, torn into small pieces

  • 1 pound chicken, sliced

  • 1 cup straw mushrooms

  • 1 teaspoon palm sugar

  • Juice of 2 limes

  • 4 tablespoons fish sauce

  • 6 cups coconut milk

  • 10 Thai chiles, pounded lightly


Bring the chicken stock to a boil in a large pot, adding the lemon grass stalks, galangal, and kaffir lime leaves. As soon as the stock begins to boil, add chicken, mushrooms, sugar, lime juice, and fish sauce. Add the coconut milk and chiles and cook for a few minutes longer. Remove from the heat and take out the lemon grass and galangal pieces before serving.

Egg Curry in Coconut Gravy

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The area of Madras has one of the hottest cuisines in India, which is known for spicy food. In fact it is one of the biggest exporters of Indian spices. This very simple dish is a favorite there in the south where the use of coconut milk in curries is popular. The sweetness of the milk compliments the pungency of their curries. Egg curry is served at any time and is a great spicy addition to brunch or for a light supper. Serve Mottai Kolambu with white rice and an Indian relish or salad.


  • 6 hard cooked eggs, peeled

  • 1 large onion, finely chopped

  • 2 ripe tomatoes, halved

  • 2 tablespoons vegetable oil

  • 2 teaspoons ground cayenne chile

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • 1 cup roasted cashew nuts

  • 14 ounces unsweetened coconut milk

  • ½ cup chopped fresh cilantro or mint leaves

  • Salt to taste


Cut the eggs in half and arrange them in a serving dish.

In a heavy skillet, heat the oil and saute the onions over a medium low heat until they are soft. Add the tomatoes, cayenne, cumin, coriander, and turmeric, and raise the heat. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens.

Add the cashews and cook for an additional couple of minutes.

Stir in the coconut milk and fresh cilantro or mint, reserving some for a garnish. Simmer the sauce for an additional 2 to 3 minutes. Taste and adjust the seasonings.

To serve, pour the curry sauce over the eggs and garnish with the reserved herbs.


Spicy Grilled Coconut Shrimp Kabobs with Cous Cous

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A staple in North Africa, cous cous is wheat in granular form that is usually steamed. It is often combined with meats or vegetables, and of course we’ve added chiles to it. The marinade is quite sweet–but works well with the shrimp. Interestingly, this is a re-creation of a dish Nancy was served in the British Virgin Islands. Serve with a salad of star fruit, avocado, and grapefruit, and a cooling Key lime sorbet for dessert.


For the Sweet-Hot Coconut Marinade:

  • 1/4 cup brown sugar

  • 1 teaspoon ground habanero chile

  • 2 teaspoons chopped fresh thyme or substitute ½ teaspoon dried thyme

  • 2 tablespoons honey

  • 1/4 cup coconut cream

  • 3 tablespoons vegetable oil

  • 1 tablespoon lime juice, fresh preferred

  • 2 dozen medium shrimp, shelled and deveined, tails on

For the Jalapeño-Cilantro Cous Cous:

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 2 shallots, chopped

  • 1 jalapeño chile, stem and seeds removed, minced

  • 1 teaspoon dried thyme

  • 2 cups chicken broth

  • 1 cup cous cous

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon chopped chives

  • Salt and freshly ground black pepper

For the Kabobs:

  • 1 green or red bell pepper, stem and seeds removed, cut in wedges

  • 1 small onion, cut and separated into wedges

  • 3 to 4 jalapeño chiles, stems and seeds removed, cut in slivers

  • 8 cherry tomatoes


Combine the brown sugar, pepper, garlic, thyme, honey, and coconut milk, and mix well. Slowly whisk the oil in the marinade. Place the shrimp in a bowl and pour the marinade over them, coating them well. Cover and marinate the shrimp for 1 hour at room temperature.

For the cous cous, heat the oil in a pan and saute the garlic, shallot, and jalapeño until soft. Stir in the thyme. In a pan, bring the chicken broth to a boil and pour over the couscous in a bowl, flake with a fork and let sit for 15 minutes. Drain off any excess liquid. Add the shallot mixture, cilantro, and thyme and toss to mix well. Season with salt and pepper and keep warm.

Remove the shrimp from the marinade. Thread the shrimp on skewers alternating with the vegetables. Grill the shrimp over a medium fire, basting frequently with the marinade until done, about 6 to 8 minutes, turning occasionally.

To serve, spoon the cous cous onto a warm serving platter. Lay the kabobs over the cous cous and serve.