P.F. Chang's Coconut-Curry Vegetables



1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce:
1/2 cup canned coconut milk*
2 Tbl. soy sauce
1/2 tsp. curry powder
1 1/2 - 2 Tbl. packed brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
2 Tbl. canola oil
2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water

* Look for Chaokah brand , sold in Asian groceries. Be sure to stir well to incorporate the solids before using.


1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas
until tender-crisp in plain boiling water. Drain and flush with cold water
to stop the cooking. Drain again.

2. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar
to your liking.

3. Heat a wok or wide skillet over high heat until hot. Add the canola oil,
swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until
tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few
minutes more. Add the blanched vegetables and toss to mix.

4. Stir the sauce and add it to the pan. Bring to a simmer, tossing to
combine.

5. Stir the cornstarch mixture to recombine and add it to the pan. Stir
until the sauce turns glossy, about 10 seconds (a bit longer if you`re
doubling the sauce).

Serve with rice, noodles, or a warm loaf of bread.

Use a milder or hotter curry powder to vary the spice. For a really saucy
dish to serve over rice or noodles, double the sauce ingredients and the
cornstarch mixture.

Coconut Bread with Coconut Butter

2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups granulated sugar
1/4 teaspoon baking soda
2/3 cup vegetable oil
2/3 cup buttermilk
1/2 cup coconut flakes
2 large eggs
1 1/2 teaspoons coconut extract
1/2 cup chopped pecans

Preheat oven to 325 degrees F. Spray bottoms of two 9 x 5 x 3-inch loaf pans.

Mix all dry ingredients together. Add buttermilk, oil, coconut, eggs, coconut extract and nuts. Mix well with electric mixer. Bake 1 hour.

Coconut Butter:

1 cup butter
1/4 cup cream of coconut

Mix with electric mixer until fluffy. Serve with coconut bread.

What the heck is a 1/5 of a cup? Lol. Coco Lopez must have been in the tequila.

mama, your coconut chix sounds delish! I do a similar coconut prawns- dredging them the same way you do your chicken, then deep-frying in peanut oil. I serve simply w/ pineapple ice-cream sundae topping on the side as a dipping sauce. Always popular!

pineapple topping sounds good!!


Coconut Crusted Voodoo Shrimp Ingredients


8 c canola oil, for frying
1 egg roll wrapper, cut into 1 1/2” strips
3 ounces lump crabmeat
3 ounces Japanese seaweed salad
3 large shrimp, peeled and deveined
1 egg, beaten
3 oz flour
3 oz Japanese (panko) bread crumbs
3 oz shredded coconut
1 T black sesame seeds
3 wooden skewers
Sweet and sour sauce, for dipping
Mango or pineapple chutney, for dipping

In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F. Lay the egg roll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping. Makes 3 skewers.