Type what you have

Ingredients

• ✓ coconut milk
• basmati rice
• salt

Instructions

1. 1 In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
2. 2 Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

By Emma Maher

Ingredients

• ✓ coconut milk
• water
• sugar
• salt
• jasmine rice

Instructions

1. 1 Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves, 1 to 2 minutes.
2. 2 Add rice and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

By Tony Reinert

Ingredients

• ✓ coconut milk
• purple sweet potato
• lime
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Poke holes all over potatoes with a fork. Arrange in a baking dish.
3. 3 Bake in the preheated oven until purple potatoes are easily pierced with a knife, about 45 minutes.
4. 4 Cut purple potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt, and pepper to taste. Beat with an electric mixer until smooth. Serve while still warm.

By Crystal Sanders

Ingredients

• ✓ coconut milk
• sweet potato
• vegetable broth
• garlic
• butter
• salt
• black pepper

Instructions

1. 1 Combine sweet potatoes, coconut milk, vegetable broth, garlic, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove pot insert and place on a trivet.
3. 3 Mash sweet potatoes with butter in the pot insert using a potato masher and season with salt and pepper to taste.

By Angela Sackett Superhotmama

Ingredients

• ✓ coconut milk
• sweet potato
• butter
• leek
• chicken stock
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
2. 2 Blend soup with an immersion blender; serve.

By Trey Rightnowar

Ingredients

• ✓ coconut milk
• salt
• cornmeal
• cream cheese
• vegan margarine
• butter
• parsley
• chive
• herb

Instructions

1. 1 Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
2. 2 Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
3. 3 Remove from heat and stir in cream cheese and margarine until fully incorporated.
4. 4 Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
5. 5 Garnish with parsley, chives or other chopped herbs.

By Silk

Ingredients

• ✓ coconut milk
• green curry paste
• fish sauce
• rice vinegar
• black pepper
• cayenne pepper
• salt
• flap steak

Instructions

1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ coconut milk
• brown sugar
• beef
• pigeon pea
• water
• brown rice
• carrot
• parsley

Instructions

1. 1 Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in beef and cook until well browned.
2. 2 Add in peas, water, rice, coconut milk, and carrot, and bring to a simmer.
3. 3 Cover and cook until rice is done, about 25 minutes.
4. 4 Stir in parsley to garnish.

By TRINIREDLOCKS

Ingredients

• ✓ coconut milk
• olive oil
• long-grain rice
• salt
• black pepper
• tilapia fillet
• lemon pepper seasoning
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
3. 3 Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
4. 4 Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
5. 5 Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

By Wolf

Ingredients

• ✓ coconut milk
• butternut squash
• water
• turmeric
• ginger
• chicken stock
• salt
• black pepper

Instructions

1. 1 Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in coconut milk. Using an immersion blender, blend soup until smooth.
3. 3 Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.

By Cindi Bond

Ingredients

• ✓ coconut milk
• sesame oil
• kabocha
• onion
• fish sauce
• ginger
• curry powder
• brown sugar
• salt

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

By Crystal Loman

Ingredients

• ✓ coconut milk
• chicken thigh
• water
• soy sauce
• brown sugar
• green onion
• onion
• sesame oil
• garlic

Instructions

1. 1 Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and discard the marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Snider Husk

Ingredients

• ✓ coconut milk
• basmati rice
• coconut oil
• butter
• coconut
• lime
• chicken broth
• salt
• black pepper

Instructions

1. 1 Rinse rice until the water runs clear; drain.
2. 2 Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and coconut flakes; cook and stir for 3 to 4 minutes. Stir in lime juice, then add coconut milk, chicken broth, lime zest, and salt. Bring to a low boil.
3. 3 Reduce the heat to low, cover, and cook for 20 minutes. Remove from the heat and keep covered for 5 minutes. Fluff with a fork and season with pepper before serving.

By Karmabelle

Ingredients

• ✓ coconut milk
• butternut squash
• butter
• coconut oil
• onion
• red pepper
• red curry paste
• ginger
• garlic
• skim milk

Instructions

1. 1 Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
2. 2 Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Stir in squash, roasted peppers, curry paste, ginger, and garlic; cook for 5 to 7 minutes. Add more butter to the pot if it seems dry to avoid burning squash or onion.
3. 3 Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.
4. 4 Pour ⅓ soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more with remaining soup.

By danakillingthyme

Ingredients

• ✓ coconut milk
• curry powder
• lime
• honey
• garlic
• salt
• coriander
• white pepper
• scallion
• chicken cutlet
• cilantro
• parsley

Instructions

1. 1 Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove cutlets from the marinade, shaking off the excess. Discard marinade.
4. 4 When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

By Bibi

Ingredients

• ✓ coconut milk
• carrot
• cauliflower
• garlic
• olive oil
• salt
• black pepper
• vegetable broth
• curry powder
• lime

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, 25 more minutes. Remove from the oven and stir.
4. 4 Bring vegetable broth to a boil in a large pot. Stir in curry powder and add roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
5. 5 Blend soup with a potato masher or an immersion blender until smooth. Return the pot to medium heat. Stir in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes.

By jes5ika

Ingredients

• ✓ coconut milk
• pineapple juice
• brown sugar
• soy sauce
• sriracha sauce
• ginger
• chicken breast
• egg
• coconut
• panko bread crumb
• salt
• black pepper
• cooking spray

Instructions

1. 1 Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
2. 2 Preheat an air fryer to 375 degrees F (190 degrees C).
3. 3 Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
4. 4 Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
5. 5 Spray the air fryer basket with cooking spray.
6. 6 Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
7. 7 Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

By Yoly

Ingredients

• ✓ coconut milk
• butternut squash
• olive oil
• onion
• shallot
• curry powder
• turmeric
• apple
• ginger
• water
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
2. 2 Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
4. 4 Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
5. 5 Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

By Leslie Kelly

Ingredients

• ✓ coconut milk
• vegetable oil
• onion
• garlic
• chicken breast
• cauliflower
• curry powder
• garlic salt
• chicken stock
• salt
• pepper

Instructions

1. 1 Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
2. 2 Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

By VANCITYGIRL

Ingredients

• ✓ coconut milk
• butter
• shrimp
• onion
• red bell pepper
• all-purpose flour
• curry powder
• black pepper
• salt
• chicken broth
• rice

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
2. 2 Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
3. 3 Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

By Lori Lyn

Ingredients

• ✓ coconut milk
• butternut squash
• butter
• salt
• pumpkin pie spice
• cayenne pepper
• butter
• onion
• curry powder
• vegetable stock
• nutmeg
• pumpkin seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butternut squash in a baking dish, flesh-sides up. Brush 1 tablespoon melted butter over flesh; season with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
3. 3 Roast in the preheated oven until tender, about 1 hour. Cool for 15 minutes.
4. 4 Place a large stockpot over medium heat; stir in 1 tablespoon butter until melted. Add onion; cook and stir for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
5. 5 Scoop flesh from butternut squash; stir into coconut milk mixture. Stir in 2 ½ cups vegetable stock; season with remaining ½ teaspoon salt, remaining ¼ teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
6. 6 Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency; season with salt.
7. 7 Divide soup among bowls; top servings with pumpkin seeds and 1 pinch nutmeg.

By MintMangos

Ingredients

• ✓ coconut milk
• olive oil
• potato
• red onion
• garlic
• ginger root
• turmeric
• cumin seed
• salt
• pepper
• tomato puree
• parsley

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
2. 2 Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
3. 3 Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

By Achieng

Ingredients

• ✓ coconut milk
• coconut oil
• jackfruit
• onion
• garlic
• ginger
• curry powder
• vegetable broth
• baby corn
• potato
• salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
2. 2 Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
3. 3 Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.

By Cassidy Carolino

Ingredients

• ✓ coconut milk
• peanut butter
• soy sauce
• brown sugar
• lime juice
• sriracha sauce
• chile pepper
• olive oil
• carrot
• red bell pepper
• firm tofu
• garlic
• ginger
• spinach
• brown rice

Instructions

1. 1 Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha sauce, and ground chili pepper together in a bowl until a smooth sauce forms.
2. 2 Heat oil in a large skillet over medium-high heat. Add carrots and bell pepper; sauté until just tender, 1 to 2 minutes. Add tofu and sauté until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Pour sauce into the skillet and stir to coat tofu and vegetables. Cook until flavors combine, about 5 minutes. Reduce the heat to low, then stir in spinach, 1 cup at a time, until wilted. Serve over brown rice.

By Julia Rose

Ingredients

• ✓ coconut milk
• red potato
• corn
• almond flour
• thyme
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• chicken stock
• ghee

Instructions

1. 1 Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
2. 2 Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
3. 3 Cook on Low until potatoes are tender and flavors combine, about 8 hours.

By Christina Brinker

Ingredients

• ✓ coconut milk
• garlic
• olive oil
• peach
• onion
• curry powder
• turmeric
• brown sugar
• chardonnay wine
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
2. 2 Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
3. 3 Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

By Jamie Caskenette

Ingredients

• ✓ coconut milk
• butter
• shrimp
• water
• green onion
• celery
• jalapeno pepper
• all-purpose flour
• tomato soup
• red curry paste
• fish sauce
• rice cracker
• basil

Instructions

1. 1 Melt 2 tablespoons butter in a saucepan over medium heat. Add shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.
2. 2 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.
3. 3 Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. Increase heat to medium-high; bring to a simmer.
4. 4 Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, 3 to 4 minutes. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.

By John Mitzewich

Ingredients

• ✓ coconut milk
• vegetable oil
• onion
• ginger root
• garlic
• lime juice
• curry paste
• brown sugar
• shrimp
• sea scallop
• asparagus
• cilantro
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, ginger, and garlic; sauté until onion starts to soften, 2 to 3 minutes. Stir in coconut milk, lime juice, curry paste, and brown sugar; bring to a simmer and cook until slightly reduced, about 5 minutes.
2. 2 Stir in shrimp, scallops, asparagus, cilantro, and salt; cook until shrimp and scallops are no longer translucent in the center, about 5 minutes.

By MICHELLE0011

Ingredients

• ✓ coconut milk
• butternut squash
• carrot
• apple
• onion
• garlic
• salt
• black pepper
• cayenne pepper
• cinnamon
• nutmeg
• vegetable broth

Instructions

1. 1 Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Add vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.
3. 3 Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.

By KIMLUCE

Ingredients

• ✓ coconut milk
• olive oil
• onion
• mushroom
• thyme
• vegetable broth
• bay leaf
• soy sauce
• cornstarch
• water
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
2. 2 Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

By Kevin