Best Thai Coconut Curry Hummus Recipes
THAI COCONUT CURRY HUMMUS
Steps:
- Place chickpeas, garlic, tahini, lime juice, curry paste, coconut milk and olive oil in a food processor and whirl away until smooth. If the hummus is too thick, add water 1 teaspoon at a time until desired consistency is achieved.
- Taste the hummus and add more red curry paste if desired; season with salt and pepper. Serve with chips or crackers, fresh vegetables or as a spread on toast.
Nutrition Facts : ServingSize 4 -6 servings, Calories 429 kcal, Sugar 7 g, Sodium 19 mg, Fat 25 g, SaturatedFat 8 g, Carbohydrate 42 g, Fiber 11 g, Protein 15 g, UnsaturatedFat 15 g
CURRY HUMMUS
Curry Hummus! smooth, creamy, and perfect for a healthy snack or in a wrap for an awesome lunch. gluten & dairy free. YUM.
Provided by Lindsay
Categories Dip
Time 10m
Number Of Ingredients 6
Steps:
- Blend or pulse in a food processor until smooth.
- Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!
Nutrition Facts : Calories 243 calories, Sugar 6.4 g, Sodium 258.1 mg, Fat 5.6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 37.7 g, Fiber 7.4 g, Protein 12.2 g, Cholesterol 0 mg
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
THAI COCONUT CURRY HUMMUS
Categories Condiment/Spread Bean Vegetarian High Fiber
Number Of Ingredients 7
Steps:
- Place the chickpeas, red curry paste, garlic, lime zest, and salt in the food processor. Pour a 1/2 cup of coconut milk over the top and cover. Puree until very smooth, then check the consistency. If you like your hummus a little more loose, add another ü coconut milk and puree again. Scoop into a bowl and sprinkle chopped thai basil over the top. Serve with endive, cut vegetables, or rice crackers.
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