About this recipe This Coconut Peanut Curry is packed with deep, nutty, and slightly spicy flavors and comes together in ...

Warm coconut milk and sugar over medium heat in a saucepan, stirring until sugar dissolves. Do not let it boil. In a small ...

In a medium pot, heat the vegetable oil over medium heat. Add the shallots and sauté until soft and lightly golden, 3 to 4 ...

If there was any leftover coconut milk, it went in the fridge and we used it for random stuff (coffee, cereal, rice) until it ...

Mix the coconut milk and stock together and pour it over the washed rice. Cover the saucepan with a lid and bring the rice to a boil on a high heat. Once vigorously boiling, change to a low heat ...

Peel and chop the mango into small pieces for easy blending. Blend on high speed until the mixture is creamy and smooth.

Add enough water to make a thick pouring consistency, then set aside. In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the ...

Heat the coconut milk, add sugar, eggs and nutmeg. Don't boil or the mixture will turn to scrambled eggs. 2. Strain the mixture, add the lychees and set aside. In a pan, melt the sugar to make a ...