#coconut-milk

#coconut-milk

Jasmine rice gets toasted until fragrant and lightly golden, then it's cooked with coconut milk to yield a supremely nutty base for the salad. Fluffy toasted rice meets crunchy slaw and seared tofu in my gingery, toasted rice salad. When you toast grains of rice until fragrant and golden, it takes on this nutty flavor that adds complexity to whatever you're making.

Quinoa is a filling, nutty-tasting food that pairs well with a variety of ingredients. From breakfast bowls of quinoa topped with yogurt and fruit to savory meals made with chicken and roasted veggies, this powerhouse seed is ready for culinary embellishments. But there's no need to just prepare quinoa with water, instead, make things creamier by simmering the small superfood seeds in a can of coconut milk instead.

This chickpea curry recipe is the weeknight dinner of my dreams. It's easy to make with pantry ingredients. It comes together in one pan. And it's delicious, with a rich, creamy texture and deeply spiced flavor, thanks to coconut milk, curry powder, and fresh ginger. This chickpea curry is healthy too. The chickpeas pack it with fiber and plant-based protein, and a few handfuls of spinach give it a nice veggie kick.

Making your own ice cream may seem like a daunting task, but it's much easier than you'd imagine. Considering the many three-ingredient recipes for when you're low on groceries, this creamy and dreamy dessert comes together with just a few pantry staples that you likely already have on hand. All it takes is your favorite brand of canned coconut milk, vanilla extract, and the sweetener of your choice.

It's an ingredient that's both delicious and nutritious, packing in an array of essential vitamins and minerals, and it's thought to possess anti-inflammatory properties, too. Coconut milk also serves as an excellent dairy-free substitute for traditional milk or cream. And, as canned foods go, it has to be one of the most versatile, since it fits seamlessly into a wide variety of sweet and savory recipes.

Generously season the fillets with salt and pepper; set aside. In a large skillet over medium heat, add butter and oil. When sizzling, add onions and carrots; season lightly with salt. Saute for 5 minutes. Add bell peppers and jalapeno pepper; saute for 3 minutes or until carrots are tender. Add ginger and garlic; saute for only 1 minute. Pour in chicken broth and add baby potatoes, flipping them flesh side down. Increase the heat to high and bring the mixture to a boil.

Celery divides people, perhaps because most of us are introduced to it in the form of batons dipped into hummus, which I don't feel is its best form. Don't get me wrong, I enjoy raw celery it has an earthy pepperiness that I find quite moreish but I adore it in cooked form, especially with soy and garlic, and today's recipe is a take on a wok-fried celery dish that we often eat at large banquets in Malaysia.

Mango sticky rice is a sweet and vibrant dessert that combines ripe mango with creamy coconut milk, often enhanced by pandan leaves and mung beans.