Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)

Special equipment: Heavy bottomed pan

Ingredients

serves Serves 2, active time 10 minutes prep, 15 minutes cooking, total time 25 minutes

• 1 cup cleaned and deveined shrimp
• 1 teaspoon turmeric powder (divided)
• 1/2 tablespoon grated ginger (divided)
• 1/2 teaspoon ground red pepper
• 1 1/2 tablespoon coconut oil/ vegetable oil
• 3 cloves
• 3 white cardamom pods
• 1 inch piece cinnamon
• 1/2 tablespoon grated garlic (about 2 medium cloves)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 3 green chillies slit lengthwise
• 10 curry leaves
• 1 cup thin coconut milk
• Kosher salt
• 1 large tomato cut in thin rounds
• 1/2 cup thick coconut milk
• Cooked rice and poppodom for serving

Procedures

1. Toss shrimp in a small bowl with 1/2 teaspoon turmeric, 1/2 teaspoon ginger and ground red pepper. Let rest 15 minutes.
   
2. Heat oil in a heavy bottomed pan on medium heat until shimmering. Add cloves, cardamom, and cinnamon and stir until fragrant, about 1 minute. Add remaining ginger, garlic, onion and chilli and stir until fragrant and onion softens, about 5 minutes. Add curry leaves and stand back as they splutter. Stir until fragrant, about 30 seconds. Add remaining turmeric powder to the oil, stir briskly, and immediately add the thin coconut milk and salt. Add tomato and allow to come to a gentle boil. Add the marinated shrimp and allow to cook just until opaque, about 5 minutes. Add the thick coconut milk and bring to a gentle boil, about 1 minute. Serve hot with white rice and poppadoms.

Chicken Coconut Soup (Tom Kah Gai)

Ingredients

serves Serves 4, active time 20 minutes, total time 25-30 minutes

• 2 cups (500 ml) chicken stock
• Six 1/4-inch (6 mm) thick slices galangal or fresh ginger
• 2 stalks lemongrass, cut into 2 inch (5 cm) long pieces and bruised
• 4 kaffir lime leaves, torn in half (optional)
• 1 tablespoon palm or brown sugar
• 1 1/2 teaspoons Roasted Red Chili Paste or store-bought nam prik pao (optional)
• 1 cup (250 ml) coconut milk
• 1/2 pound (250 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 cup (70 g) sliced white button mushrooms
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce (nam pla)
• 2–3 fresh hot red or green chilies, preferably Thai, smashed
• Fresh coriander leaves (cilantro) for garnish

Procedures

1. Put the chicken stock, galangal, lemongrass, kaffir lime leaves (if using) palm sugar, and roasted red chili paste (if using) in a medium saucepan and bring to a boil over medium heat.
   
2. Add the coconut milk, reduce the heat and bring to a simmer. Add the chicken and mushrooms and continue simmering until the chicken is white and opaque, 5–7 minutes.
   
3. Quickly stir in the lime juice and fish sauce. Float the chilies on the soup. Dish out into individual serving bowls and sprinkle with fresh coriander leaves. Serve immediately.

Mango and Coconut Milk Batida

Special equipment

cocktail shaker

Ingredients

serves serves 2, active time 5 minutes, total time 5 minutes

• 4 ounces cachaça
• 6 ounces bottled mango juice
• 6 ounces canned coconut milk
• 2 teaspoons freshly squeezed lime juice from 1 lime
• 2 teaspoons agave nectar

Procedures

1. Combine cachaça, mango juice, coconut milk, lime, and agave nectar in a large cocktail shaker. Fill the cocktail shaker with ice and shake until well chilled, about 20 seconds. Strain into two ice-filled highball glasses and serve immediately.

Spicy Honeydew and Coconut Water Agua Fresca

Special equipment 

colander, cheesecloth, blender

Ingredients

serves makes 3 cups, active time 20 minutes, total time 30 minutes

• For the Chile de Arbol Simple Syrup:
• 5 dried chiles de arbol
• 1 cup water
• 1 cup sugar
•  
• For the Agua Fresca:
• 2 pounds whole honeydew melon, cubed to make about 5 cups
• 1 cup coconut water
• 1 tablespoon chile de arbol simple syrup
• 1 tablespoon fresh lime juice from 1 lime
• Fresh melon for garnish (optional)

Procedures

1. For the Chile de Arbol Simple Syrup: Tear the chiles with your hands and combine them (seeds and all) in a small saucepan with water and sugar. Bring to boil, stirring frequently, then reduce heat and simmer for 10 minutes. Remove from heat, let cool to room temperature, strain and refrigerate liquid. Syrup keeps for up to 1 week in a sealed container.
   
2. For the Agua Fresca: Put the honeydew in a blender and pulse a few times to break down the melon then blend on medium for about 15 more seconds, until a pulpy puree forms. Position a colander lined with a double layer of cheesecloth over a bowl and pour the honeydew mixture into the colander. Let strain for about 10 minutes, then pick up the ends of the cheesecloth and squeeze to extract any remaining juice.
   
3. Measure 1 1/2 cups of the resulting juice and combine with the coconut water, chile de arbol syrup, and lime juice in a small pitcher. Stir to combine and refrigerate until completely cool. Serve garnished with additional fresh melon if desired.

Banana, Nutella, and Coconut Yogurt Shake with Chai Spices

Special equipment 

blender

Ingredients

serves serves 2, active time 5 minutes, total time 5 minutes

• 2 frozen bananas, peeled and sliced
• 1 container vanilla coconut milk yogurt
• 1/4 cup Nutella
• 2/3 cup canned unsweetened coconut milk
• 1/4 teaspoonground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove
• Coconut flakes for garnish (optional)

Procedures

1. Combine frozen bananas, yogurt, Nutella, coconut milk, cinnamon, cardamom, ginger, and clove in a blender and blend on high until smooth. Serve garnished with coconut flakes if desired.

Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Ingredients

serves Serves 2, active time 20 minutes, total time 35 minutes

• 1/2 cup black forbidden rice (see note above)
• 1 cup lite coconut milk
• Kosher salt
• 6 to 8 ounces extra-firm tofu (about 1/2 block), cut into 1/2-inch planks
• 1 tablespoon sesame oil
• Freshly ground black pepper
• 1 cup cubed watermelon, black seeds discarded
• 2 medium plums, cut into 1/4-inch wedges
• 1 1/2 teaspoons lime juice, plus 1 teaspoon zest (from 1 lime)
• 1/2 cup picked cilantro leaves

Procedures

1. Cook rice according to package instructions, with coconut milk in place of water. Season with salt while simmering. Meanwhile, preheat a grill pan or large skillet over medium-high heat. Brush the tofu with 1 teaspoon of sesame oil on each side and season with salt and pepper. Cook tofu until browned and crisp all over, about 4 minutes per side.
   
2. Mix together watermelon and plums in bowl. Stir together remaining teaspoon sesame oil, lime juice, and zest. Add rice to bowl and toss gently. Add sesame lime dressing and stir gently to coat. Fold in cilantro. Taste and add 1/8 teaspoon more salt if needed. Top with tofu. Let cool, then refrigerate until ready to eat.

Pineapple Coconut Muffins

Special equipment

muffin pan

Ingredients

serves makes 12 muffins, active time 15 minutes, total time 40 minutes

• 8 tablespoons (4 ounces) unsalted butter, very soft
• 1 cup (7 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup coconut milk
• 1 1/4 cups sweetened, flaked coconut, divided
• 1 1/4 cups (6 1/4 ounces) all purpose flour
• 2 1/2 teaspoons baking powder
• 1 cup (6 ounces) drained pineapple cubes, chopped

Procedures

1. Adjust oven rack to upper-middle position and preheat oven to 375°F. Line 12-cup muffin pan with cupcake liners. Stir butter with sugar and salt in a large bowl until creamy. Whisk in eggs, one by one, until combined. Whisk in coconut milk and 3/4 cup coconut.
   
2. Add flour and baking powder to the bowl and whisk until combined. Whisk in pineapple cubes. Divide batter between muffin cups and sprinkle the tops with the remaining coconut. Bake until golden and just set, about 20 minutes. Let muffins cool in the pan 5 minutes, then transfer to wire rack to cool.

Raspberry, Ginger, and Coconut Shake

Special equipment

blender

Ingredients

serves makes 2 small servings, active time 5 minutes, total time 5 minutes

• 1 cup raspberries
• 1 cup vanilla coconut milk ice cream, such as So Delicious
• 1 teaspoon finely minced or grated fresh ginger
• Additional fresh raspberries for garnish if desired

Procedures

1. Add raspberries to the blender, pulse a few times, then puree on medium high speed until smooth, about 30 seconds.
   
2. Add the coconut milk ice cream and the ginger to the raspberry puree and blend just until smooth. Serve immediately, garnished with additional raspberries if desired.