#coconut
7 viral recipes tagged #coconut.
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Thai Green Curry — Kaeng Khiao Wan
Thailand's fragrant 'sweet green curry': a green chilli-and-herb paste fried in cracked coconut cream until the oil splits and the kitchen smells of kaffir lime, then simmered with chicken, Thai aubergines and basil. Creamy, aromatic and gently fiery — built on the balance of salty fish sauce, sweet palm sugar and lime-leaf perfume.
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Moqueca — Brazilian Fish Stew
Brazil's sunshine in a pot: chunks of white fish gently stewed with coconut milk, tomatoes, peppers, onion and coriander, enriched with golden dendê (palm oil) in the Bahian style. Bright, creamy and fragrant with lime — cooked in one pan and ladled over rice with a side of pirão. No browning, no fuss.
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Khao Soi — Northern Thai Curry Noodle Soup
Chiang Mai's signature bowl: silky egg noodles in a rich, golden coconut-curry broth, topped with a tangle of crisp fried noodles and tender chicken. You finish it yourself with lime, shallot, pickled mustard greens and chilli — a glorious play of creamy and crunchy, rich and sharp, with Burmese roots and northern Thai soul.
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Massaman Curry — Thai Mild Spiced Curry
Thailand's rich, mild 'royal' curry, often voted one of the world's most delicious dishes: tender beef (or chicken) and potatoes simmered in coconut milk with a fragrant massaman paste carrying the warm spices of the spice routes — cardamom, cinnamon, star anise, cloves — plus roasted peanuts, tamarind and palm sugar. Gentle on heat, deep on flavour, a little sweet and sour.
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Mango Sticky Rice — Thai Coconut Sticky Rice with Mango
Thailand's most beloved dessert: warm, plump glutinous rice steamed and soaked in sweet, salty coconut cream, served alongside ripe golden mango and finished with a drizzle of thick coconut sauce and a sprinkle of toasted mung beans or sesame. Khao niao mamuang is the taste of Thai mango season — simple, fragrant and addictive, balancing sweet fruit against rich, faintly salty coconut rice.
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Tom Kha Gai — Thai Coconut Chicken Soup
The gentler, creamy cousin of tom yum: a fragrant Thai soup of chicken and mushrooms in a silky coconut-milk broth, perfumed with galangal (kha), lemongrass and kaffir lime leaf, and balanced with fish sauce and lime. Tom kha gai is soothing and aromatic rather than fiery — the coconut mellows the heat — with the same bright hot-sour-salty edge underneath. Comforting, quick and luxurious, it's a Thai restaurant favourite that's easy to make at home.
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Vatapá — Bahian Shrimp, Bread & Coconut Purée
A rich, velvety icon of Afro-Brazilian Bahian cuisine: a thick, savoury purée of bread soaked and blended with coconut milk, dried and fresh shrimp, ground peanuts and cashews, and dendê (red palm oil), seasoned with ginger and herbs. Vatapá is luxurious and creamy with a gentle warmth, served as a dish in its own right with rice, or — most famously — as the filling for acarajé and abará. Its African and Indigenous roots make it one of the soul dishes of Salvador.