Spicy Thai Coconut Mini Biscuits
F&W's Kay Chun makes these mini cocktail biscuits with two Thai staples: red curry paste and coconut milk.
Coconut Chicken with Pickled Pepper Collards
“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
Coconut Chiffon Bundt Cake with Coconut Frosting
Joanne Chang is a master of all kinds of desserts, from elegant French to homespun American like this classic coconut Bundt cake.
Coconut-Curry Grilled Chicken
Coconut Crème Caramel
Coconut milk enriches and flavors this custard. Zang Toi suggests using fragrant pandan juice (from the palm-like pandan tree) instead of vanilla for a more Malaysian flavor.
Pork Satay with Sweet Coconut-Milk Glaze
To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coconut milk, sweetened condensed milk, fish sauce and soy sauce with a hint of curry. The sugars in the marinade char beautifully on the grill, creating a richer, deeper flavor than the simple recipe might suggest.
Tangy watercress balances sweet coconut milk in this quick skillet dish.
Indonesian Coconut Rice with Chicken and Zucchini
Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.
Spicy Chickpea Soup
Chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. "Pureed beans give you richness without having to enrich the soup," she says.
Coconut-Rice Crêpes Filled with Pork
Ratha Chau serves his classic Cambodian crêpes with a variation on tuk trey (fish sauce)—in this instance, fish sauce doctored overnight with sugar, carrots, ginger and other ingredients. We've streamlined the list of ingredients for the vibrant sauce, and opted not to let it sit overnight so it can be mixed and eaten right away.
Roman's Dairy-Free Chocolate-Coconut Ice Cream
Rori Trovato creates all kinds of ice creams. Ironically, her son, Roman, has become lactose-intolerant. "Poor guy," Trovato says. "His mom opens an ice cream shop and he can't have any!" That's why she created this dairy-free flavor.
Seared Eggplant and Coconut Milk Curry
This is a delicious take on vegetable curry, with seared eggplant cooked in a rich coconut broth.
Spicy Avocado-Cucumber Soup
This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.
Salmon with Gingery Vegetables and Turmeric
Alternative-health experts like Dr. Andrew Weil are lauding the "anti-inflammatory" diet, claiming that vegetables like broccoli, spices like turmeric and oily fish like salmon can ward off disease. This dish by F&W's Marcia Kiesel should make Dr. Weil very happy.
Grilled Pork with Coconut Rice and Lemongrass Sambal
After eating sambal (an Asian, chile-spiked condiment) in Bali, chef Suzanne Goin created a version to serve with pork that's fragrant with lemongrass and kaffir lime.
Grilled Red Curry Chicken
Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird and it will grill perfectly in 30 minutes. Melissa Rubel Jacobson rubs the chicken all over with a very simple, Thai-inspired mix of red curry paste, coconut milk and brown sugar.
Crab Balls with Grapefruit Salad
The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean-Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup).
Thai Chicken and Coconut Soup
We've deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.
Coconut Arborio Rice Pudding
Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.
Slow Cooker Coconut Pork Curry
Grace Parisi cooks pork shoulder with bold ingredients like fresh ginger, garlic, curry powder, cumin and turmeric. The flavors intensify and penetrate the meat after four hours in the slow cooker.