RECIPE WITH COCONUT FLAKES RECIPES

Name: Thai Coconut Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup jasmine rice or 1 cup long grain rice; 1 (14 ounce) can coconut milk; 1/4 cup water; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon crushed red pepper flakes; 1/8 teaspoon turmeric; 1 teaspoon finely chopped fresh ginger; finely chopped crystallized ginger (optional); sliced almonds (optional)

THAI COCONUT RICE RECIPE - FOOD.COM - FOOD.COM - RECIP…

Thai Coconut Rice Recipe - Food.com - Food.com - Recip… image

Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced almonds (optional)

Steps:

Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 minutes.
Fluff with a fork.
The cover, and let sit for 5 more minutes.
Garnish the finished rice with the candied ginger and the sliced almonds.

Nutrition Facts : Calories 369.6, FatContent 22.5, SaturatedFatContent 19, CholesterolContent 0, SodiumContent 307.4, CarbohydrateContent 39.2, FiberContent 1.7, SugarContent 1, ProteinContent 5.7

COCONUT MILK CHICKEN ADOBO RECIPE - NYT COOKING

Coconut Milk Chicken Adobo Recipe - NYT Cooking image

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Provided by Angela Dimayuga

Total Time 1 hours 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

Steps:

In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

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