Coconut Milk

This riff on pasta alla vodka swaps in Thai red curry paste for tomato paste and coconut milk for cream, resulting in extra intensity and spicy-sweet flavor.

Smothered in a red curry and coconut milk sauce, these noodles are crispy-meets-soggy at its best.

Quickly seared salmon takes a bath in silky, aromatic coconut curry in this inspired take on East African machi paka. 

Coconut sticky rice with mango is a classic Thai dessert. This easy method eliminates the need for any special equipment.

A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices. 

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a savory and spicy beef base with a creamy potato topping.

Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.

Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. 

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.

Broiled kale adds a whisper of smokiness to this callaloo—a dish of braised leafy greens integral to Caribbean cuisine.

Salted whipped cream, a sweet coconut soak, and a slick of jam make this tres leches cake extraordinarily good.

Meltingly tender short ribs braised in a rich coconut-milk-based sauce stay bright thanks to Thai flavors and fresh lime. Be sure to make plenty of rice!

Quick cooking shrimp is a summertime savior.

Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.

Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.