Coconut Milk

For this recipe, we prefer Thai Kitchen coconut milk (available at many supermarkets) because it has a higher coconut-cream content than other brands, giving the sauce and marinade a much thicker consistency. Other brands work fine but are thinner, so you'll have to use about half a can more than we call for here.

Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.

The delicious sauce has the complex, aromatic flavors of a Thai curry, but is very easy to prepare, thanks to purchased curry paste (now sold in many supermarkets). Look for fresh or frozen kaffir lime leaves—whose beautiful fragrance is the signature of many Thai dishes—at Asian markets. If unavailable, don't use dried ones; substitute grated lime peel instead. Goes great with: Long-grain rice cooked with a few cardamom pods and grated lemon peel and sautéed spinach. What to drink: Spätlese Riesling or Oregon Pinot Noir.

Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.

Rachel English of Atlanta, Georgia, writes: "My husband and I both love to cook (and eat), so we were excited when we heard that local chef Kevin Rathbun was opening a new restaurant, called Rathbun's, not too far from our house. We stopped by for dinner a few weeks ago and absolutely loved the fried shrimp appetizer. I just have to have the recipe." The restaurant also prepares this dish with chicken and tofu. The flavorful Thai-inspired batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

(Coconut and Mint Lassi)Lassi is a refreshing yogurt drink that is very popular in its native India and Pakistan.

Sweet Plantains with Buttered Rum and Coconut Sauce

Rice sticks turn up in soups in many parts of Asia. This recipe was inspired by an aromatic soup offered at Bo Ky, a Vietnamese noodle parlor on Bayard Street in New York City.

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

This lovely and satisfying main course uses light coconut milk, Thai red curry paste and jalapeño chili for lots of flavor and spice.

Can be prepared in 45 minutes or less.

Moqueca de camarão Dendê (palm) oil brings to the cooking of coastal Brazil what drums bring to samba: an insistent underlying sensuality. It transforms the coconut milk with its deep orange-red color and makes the flavor of the shrimp sing. But it is as perishable as it is seductive, so smell it before you use it. Active time: 25 min Start to finish: 45 min

Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets and some supermarkets.

Rita Martucci of Wilmington, Delaware, writes: "Can you please get the recipe for the Saigon beef served at Zinc in New Haven, Connecticut?" Active time: 1 hr Start to finish: 1 hr