Coconut Milk

Serves 4 1 block (16 ounces) medium or firm tofu, drained Salt, to taste 1 ½ cups basmati or jasmine rice 1 cup regular or light coconut milk 1 cup packed fresh cilantro, including tender stems 1 jalapeno or serrano chili pepper, cored, seeded, and chopped 1 piece (1 inch) fresh ginger, chopped 2 cloves garlic, chopped 1 tablespoon lime juice 2 tablespoons olive oil 1 large red...

Serves 4 with leftovers The sauce here is made with lime juice, hot sauce, brown sugar, and coconut milk. Cook the shrimp in a skillet or grill pan and serve over rice. SAUCE 2 cloves garlic, chopped Juice of 2 limes 1 teaspoon sriracha or other hot sauce 1 teaspoon soy sauce 1 teaspoon fish sauce 2 tablespoons brown sugar 1 cup dry-roasted peanuts ⅓ cup unsweetened coconut milk ⅓ cup water ...

Serves 4 Salty fish sauce and the tart notes of lime balance the natural sweetness of the coconut milk in this Thai-style shrimp dish. Heighten licorice-flavored Thai basil by adding whole anise or fennel seeds (or substitute regular fresh basil and the dish will retain a subtle licorice aroma). Coconut milk curdles easily, so simmer the sauce over medium-low heat and don't cover the pan or let it boil. Leave the tails on the fresh shrimp for a more decorative look. Because fish sauce and shrimp lean toward a salty palette, add salt sparingly if at all. Sprinkling with lime juice before serving...

Many families consider leg of lamb celebration food. It's the centerpiece on the Easter table and perhaps another time or two later in the season as part of a grilled feast. With such infrequent appearances, lamb can make the cook nervous. You want to get it right — garlic-scented, rosy meat with lots of juices — but you're not getting in a lot of practice the rest of the year. Timing is important, as is a meat thermometer (don't splurge on expensive meat and then start guessing if it's done, or worse yet, cut into it)

Serves 4 Most varieties of shrimp are available year-round, but when the weather turns warm, the curvy seafood is quite good in a light coconut-milk-based broth, with green vegetables such as crunchy snap peas. First, toss the shrimp in a marinade of ginger, lemongrass, chili, and garlic, mirin (rice wine for cooking), Asian fish sauce, peanut oil, and lime rind and juice. Refrigerate this while you prepare the remaining ingredients. Then saute the shrimp in a wok and add chicken stock and coconut milk to make the broth.

Makes approximately 40 1-ounce shots One-ounce silicone molds can be purchased at www.bakedeco.com. LIME LAYER 2 ¾ cup water 1 envelope unflavored gelatin 1 3-ounce box of lime gelatin ¼ cup tequila PINEAPPLE LAYER 23/4 cup water 1 envelope unflavored gelatin 1 3-ounce box pineapple gelatin ¼ cup coconut rum COCONUT LAYER ½ cup water ...

Serves 4 This traditionally home-cooked soup is most often found in central and southern Thailand, where coconut milk is more commonly used than in the north. 1 can (1 3/4 cup) coconut milk 2 cups boneless chicken breast, cut into thin strips 3 pieces fresh galangal (also called kha) 1 stalk fresh lemongrass, cut into 2-inch pieces and bruised 4 kaffir lime leaves (also called magrood)

Serves 6 1 piece (3 inches) fresh ginger, peeled 6 hot green chili peppers 7 cloves garlic, chopped 1/3 cup water 1 tablespoon flour 1 can (14 ounces) coconut milk 4 tablespoons vegetable oil 1 large onion, thinly sliced 3/4 teaspoon turmeric 1/2 teaspoon cayenne pepper 1/2 ...

Serves 4 with leftovers The sauce here is made with lime juice, hot sauce, brown sugar, and coconut milk. Cook the shrimp in a skillet or grill pan and serve over rice. SAUCE 2 cloves garlic, chopped Juice of 2 limes 1 teaspoon sriracha or other hot sauce 1 teaspoon soy sauce 1 teaspoon fish sauce 2 tablespoons brown sugar 1 cup dry-roasted peanuts ⅓ cup unsweetened coconut milk ⅓ cup water ...

Serves 8 Butter (for the pan) 1 1/2 cups flour 1 1/4 cups sugar 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 3 large batata potatoes, peeled and grated 1 can (14 ounces) unsweetened coconut milk 2 teaspoons vanilla extract 1/4 cup ( 1/2 stick)

Makes approximately 40 1-ounce shots One-ounce silicone molds can be purchased at www.bakedeco.com. LIME LAYER 2 ¾ cup water 1 envelope unflavored gelatin 1 3-ounce box of lime gelatin ¼ cup tequila PINEAPPLE LAYER 23/4 cup water 1 envelope unflavored gelatin 1 3-ounce box pineapple gelatin ¼ cup coconut rum COCONUT LAYER ½ cup water ...

Serves 4 1 block (16 ounces) medium or firm tofu, drained Salt, to taste 1 ½ cups basmati or jasmine rice 1 cup regular or light coconut milk 1 cup packed fresh cilantro, including tender stems 1 jalapeno or serrano chili pepper, cored, seeded, and chopped 1 piece (1 inch) fresh ginger, chopped 2 cloves garlic, chopped 1 tablespoon lime juice 2 tablespoons olive oil 1 large red...

Serves 4 1 tablespoon canola oil 1 medium onion, finely chopped 2 tablespoons green curry paste 1 can (14 ounces) coconut milk 1 red bell pepper, cored, seeded, and sliced into thin 2-inch strips 2 zucchini, halved lengthwise and sliced 1/4-inch thick 1 eggplant, halved lengthwise and sliced 1/4-inch thick 1 can (8 ounces)

Serves 2 Mango puree forms the base of this lassi. Canned puree, already sweetened, is available in South Asian grocery stores. You can also puree chunks of frozen mango or peel and puree ripe mango. 1 tablespoon rolled oats 5 tablespoons mango puree 1/2 cup light coconut milk 1 cup low-fat yogurt 1/2 cup cold water or crushed ice 1/2 ripe banana 1/2 teaspoon cumin seeds ...

Serves 4, with leftovers 1/4 cup vegetable oil 1 medium onion, chopped 3 cloves garlic, chopped 1 piece (1 inch) fresh ginger, chopped 2 tablespoons curry powder 1/2 cup chopped fresh cilantro 1 can (about 14 ounces) unsweetened coconut milk 2 cups water 1 butternut squash (about 3 pounds)

In South India, the range of taste goes beyond what’s offered in most restaurants here. Now, Maya Kaimal Fine Indian Foods has come out with Coconut Curry fresh simmer sauce ($5.99 to $6.99), made with coconut milk, ginger, and fresh curry leaves, to add a regal touch to shrimp, chicken, and other ingredients. It’s one-step, one-pot cooking for a main course or side dish. For a spicier, tangier experience with rich coconut taste, look for vindaloo from this line of refrigerated and shelf-stable curries and sauces.

Serves 4 Brian Benjamin's rules for cooking: "It's all about tasting. You can always add but you can't take away. Taste and add spices at the end. Soup always tastes better the next day. " To make coconut milk, Benjamin grates a whole coconut, adds 1 cup of warm water, and lets it stand for 15 minutes before straining and pressing on the coconut to squeeze out all the milk. If that's too cumbersome, canned unsweetened coconut milk is readily available. 2 pounds fresh callaloo leaves or spinach, stemmed 5 tablespoons coconut oil (from a...

Serves 6 The soy sauce marinade for a satay, Southeast Asian strips of grilled meat, keeps the thin cuts juicy. Try sirloin tips, flat iron, or tri tip, and cut against the grain. Lemongrass, a woody perennial with citrus flavors, is a common seasoning in this dish. Remove the tough, exterior layers; chop the tender core. Make the peanut sauce up to a day in advance so when guests arrive, you can pour tropical cocktails (including one for the cook). SAUCE 1 stalk lemongrass, stripped of woody, outer leaves and chopped 1 ...

Serves 8 Butter (for the pan) 1 1/2 cups flour 1 1/4 cups sugar 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 3 large batata potatoes, peeled and grated 1 can (14 ounces) unsweetened coconut milk 2 teaspoons vanilla extract 1/4 cup ( 1/2 stick)

From the outside, Mapow doesn’t look any more promising than the doughnut shop next door. It occupies a squat brick building on a Route 1 commercial strip just north of the Merrimack River bridge. Inside, though, the dining room has a welcoming coziness. On the Sunday evening we visited, four other parties were dining quietly. Two pagoda-shaped cabinets divide the smallish room. Above them, a ceiling fan with leaf-shaped vanes turned slowly. There was a feeling of restraint, which always makes things seem a little more special.