Coconut Milk

Active time: 20 min Start to finish: 20 min

Almost any type of seafood, meat, or vegetable is superb cooked in a sambal, the fiery spice mixture that is a mainstay of Malay cooking. Can be prepared in 45 minutes or less.

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

Can be prepared in 45 minutes or less but requires additional unattended time.

Probably our favorite simple chicken recipe.

The following recipe is our version of gai yang, the grilled or roasted marinated chicken for which there are many variations in Thailand. Although gai yang is traditionally served with only a sweet chili garlic sauce for dipping, we were so taken with the complex flavor of the marinade that we decided to make extra and turn it into a second dipping sauce. Both sauces offered here are simple and delicious, but the Cornish hens can easily stand on their own.

Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

A bar specialty at Hotel Hana-Maui, in Maui, Hawaii.

(Sweet Black Rice) Because Thais don't really have a dessert tradition, this simple black rice dish with coconut milk is most commonly eaten as a sweet snack or for breakfast — it also, however, makes a wonderful end to a meal. Recently available in North America, black glutinous rice is unpolished, so it is quite chewy, like brown rice. Thais make a more tender dish by combining the black rice with white sticky rice. As the rices soak together before steaming, the white rice takes on color from the black to become a beautiful dark purple.

This spicy curry is wonderful spooned over basmati rice and paired with green beans. For dessert, dust sliced bananas with cinnamon sugar, then broil and serve with a scoop of butter pecan ice cream.

The best smoothies are made with very ripe fruit. Mango, pineapple and banana team up with light coconut milk in this one.

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

Curry paste, coconut milk, and fresh spinach yield a vibrant sauce for tender fish.

Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

This classic take on the coconutty Puerto Rican cocktail features warming spices and a generous glug of rum.