Coconut Rice with Shrimp & Corn

This dish is a wonderful one-pot summer dinner. Creamy rice topped with fresh summer corn, backyard basil, and shrimp. Delicious.

The recipe was adapted from The New York Times, contributed by Samantha Seneviratne. I modified the cooking times. I loved the fresh lime juice squeezed over the top. I may consider adding garlic next time- although it really was perfect as-is!

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 1 small jalapeño, seeded and finely chopped 
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1 1/2 cups white rice, such as jasmine rice (I used Basmati rice)
  • 1 (14-ounce) can full-fat coconut milk
  • 1 pound peeled and deveined large shrimp (I used tail-on, 21-25 count per pound)
  • fresh corn kernels from 2 cobs (about 1 1/2 cups kernels), can substitute frozen
  • 1 lime, zested, then sliced into wedges for serving
  • 1 cup fresh basil leaves, torn or chiffonade, plus more for garnish
  1. In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
  2. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
  3. Add the rice and sauté for another minute.
  4. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
  5. Stir in the corn kernels and an additional 1/4 cup of water, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 minutes. (Add more water by 1/4 to 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
  6. When the rice is tender, add the shrimp, stir and recover. Continue to cook over low heat for and additional 2 to 4 minutes, or until shrimp is pink and fully cooked.
  7. Remove from the heat and stir in the lime zest and basil; season to taste with salt.
  8. Serve immediately with lime wedges and topped with more basil.

Kuku Paka (Chicken & Coconut Curry)

I was happy that the weather cooled down a little bit so that I could sneak this dinner into our springtime menu. The sauce was beyond creamy and delicious. Typically, this dish is prepared with charcoal-grilled chicken; I loved that this recipe was adapted to make using the broiler instead- perfect in cooler weather.

This recipe was adapted from Let’s Eat by Zaynab Issa, via Bon Appétit. It is a wonderful version of this popular East African-Indian chicken curry. It gave my son, who is studying World History in high school, a moment to review the impact and influences of the Indian Ocean trade routes prior to 1450 with our family. 😉 In Swahili, the trade language formed across the Indian Ocean, Kuku means chicken and Paka means to smear, to spread, or to apply.

The original recipe recommends using boneless thighs but notes that any cut of chicken, or a mix of breasts, tenders, or drumsticks (with pieces of similar size), could be substituted. A mix of vegetables can also be used in lieu of chicken to create a vegetarian version. I served it over rice with steamed spinach. Fast and fabulous.

Yield: 4 to 6 Servings

  • 3 to 6 garlic cloves
  • 2 lemons, divided (one for marinade & one for serving)
  • 1 1/4 tsp Morton kosher salt, divided, plus more (or 2 1/2 tsp Diamond Crystal kosher salt)
  • 1/4 tsp smoked paprika or Kashmiri chile powder
  • one pinch or dash of cayenne pepper (omit if using Kashmiri chile powder)
  • 2–3 lbs skinless, boneless chicken thighs (about 8 to 10 large)
  • 1 medium yellow onion
  • 1 plum tomato
  • 1 medium jalapeño or 1–2 green Thai chiles, seeded and ribbed
  • 1/4 cup (packed) cilantro leaves with tender stems, plus more for serving
  • 2 T extra-virgin olive oil
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/8 tsp ground turmeric
  • 1 can (13.5 oz) unsweetened coconut milk
  • 4 T (1/4 cup) heavy cream (can substitute nondairy milk or additional coconut milk)
  • Basmati rice and/or crusty bread, for serving
  1. Finely grate the garlic cloves into a large bowl with a Microplane; alternatively, a garlic press can be used.
  2. Cut 1 lemon in half and squeeze juice into the bowl; discard seeds.
  3. Mix in 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal) and the smoked paprika and cayenne pepper (or Kashmiri Chile powder).
  4. Add the skinless, boneless chicken thighs (I used 10) and toss to evenly coat.
  5. Cover bowl and let sit at room temperature 30 minutes. Meanwhile, make the curry base.
  6. Coarsely chop the onion, tomato, chile(s) (depending on how spicy your chiles are and your heat tolerance), and cilantro. Transfer to a blender or food processor and blend or process until smooth. (I used a Vitamix.)
  7. Place an oven rack in the highest position. Heat the broiler. (I set my oven to Broiler+Max at 500 degrees.)
  8. Heat the extra-virgin olive oil in a high-sided skillet or large pot over medium. (I used a large, low, and wide enameled cast iron pan.)
  9. Add ground coriander, ground cumin, and ground turmeric. Cook, stirring, until fragrant, about 1 minute.
  10. Pour in purée and add 3/4 tsp Morton kosher salt (or 1 1/2 tsp Diamond Crystal). Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
  11. Arrange chicken on a foil-lined, rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 14 to 20 minutes. (I placed the chicken “skin side down” for 7 minutes, flipped each piece over and cooked an additional 7 minutes.)
  12. While the chicken is cooking, shake the can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
  13. Once chicken is finished, add chicken and all of the pan juices to the curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in the heavy cream.
  14. Taste and season with more salt, if needed.
  15. Serve the chicken and sauce over Basmati rice garnished with additional cilantro.
  16. Cut remaining 1 lemon into wedges. Serve kuku paka with crusty bread and lemon wedges for squeezing over at the table, as desired.

One-Pot Coconut Chicken Rice

This one pot dish was creamy, flavorful and absolutely delicious. The spices had a great balance with the richness of the coconut milk. I served it with roasted asparagus on the side. It was a perfect springtime dinner.

The recipe was adapted from Bon Appétit, contributed by Shayma Owaise Saadat. I modified the proportions and method. I also swapped spinach for the kale. I increased the amount of leafy greens but would add even more next time! The original recipe notes that canned chickpeas can be substituted for the chicken to make a vegetarian version.

Yield: Serves 6

  • 1 1/2 cups white basmati rice
  • 2 T grapeseed or vegetable oil
  • 2 medium or 1 large shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 lbs skinless, boneless chicken thighs (I used 9)
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 3 tsp kosher salt, divided
  • 1 13.5-oz can unsweetened coconut milk
  • 6 to 8 cups of thinly sliced spinach or 4 cups Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips
  • store-bought sliced pickled red chiles, for serving, optional
  • lime wedges, for serving, optional
  1. Place rice in fine mesh sieve set inside a medium bowl; pour in cold water to cover.
  2. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 to 5 times). Drain.
  3. Pour in water to cover rice by 2 inches; let soak 30–45 minutes.
  4. Heat oil in a large heavy pot with a wide base over medium-high. (I used an enameled cast iron pot.)
  5. Add shallot and cook, stirring occasionally, until golden, about 1-2 minutes. Add garlic and cook, stirring until softened, about 1 minute.
  6. Using paper towels, pat the chicken dry.
  7. Add chicken, turmeric, cayenne, and 2 teaspoons of salt to the shallots and garlic. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes.
  8. Pour in 3/4 cup water and bring to a simmer.
  9. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
  10. Remove the lid of the pot and wrap it with a kitchen towel, securing the corners up and over the top of the lid with a rubber band.
  11. Drain the rice and add to pot with chicken, then add coconut milk and remaining 1 teaspoon of salt. Stir to incorporate and bring to a boil.
  12. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
  13. Remove from heat. Remove towel and lid. Remove towel from the lid.
  14. Arrange spinach (or kale) in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
  15. Top with chiles, if using. Serve with lime wedges.

Coconut Chicken Curry

This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.

This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.

Yield: 8 servings

Coconut-Creamed Corn & Farro

In contrast to the fresh corn dish in my last post, this dish was quick and easy to prepare. It was an “out of the box” vegetarian meal that we all enjoyed. We ate it with roasted broccoli on the side. Nice.

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. The crispy onions were a fun topping- my son has been adding them to his sandwiches ever since. 🙂

Yield: 4 servings

  • 6 ears of corn, kernels removed and cobs discarded
  • 2 T extra-virgin olive oil
  • 1 serrano or jalapeño chile, thinly sliced
  • 1 3″ piece fresh ginger, peeled, sliced into matchsticks
  • 4 large garlic cloves, thinly sliced
  • 2 scallions, thinly sliced, plus more for serving
  • 1/2 tsp ground turmeric
  • 1 cup farro or other grains, such as freekeh or quinoa, cooked
  • 3/4 to 1 cup unsweetened coconut milk
  • Kosher salt
  • 4 T store-bought crispy onions
  • lime wedges, for serving
  1. Cook 1 cup farro according to the package directions. (I cooked 1 cup of Trader Joe’s farro in 2 cups stock for 10 to 12 minutes.) Let rest for an additional 5 minutes; set aside.
  2. Cut kernels from corn; set aside.
  3. Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
  4. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
  5. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
  6. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
  7. Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
  8. Add 3/4 to 1 cup coconut milk; season with salt, to desired consistency. Bring to a simmer and cook, adding 1–2 T water if needed to loosen, until flavors have melded, about 3 minutes.
  9. Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Spicy Coconut Grilled Chicken Thighs

This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.

Yield: 6 to 8 servings

  • 1 3-inch piece fresh ginger
  • 5 large garlic cloves
  • 3/4 cup coconut milk
  • 1/4 cup hot chili paste (such as sambal oelek and/or harissa)
  • 1/4 cup fresh lime juice
  • 2 T light brown sugar
  • 1 3/4 tsp Morton kosher salt
  • 2 T vegetable oil, plus more for grill
  • 2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
  • 1/2 cup cilantro leaves with tender stems
  • lime wedges, for serving
  1. Prepare a grill for medium heat.
  2. Finely grate ginger and garlic into a medium bowl.
  3. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
  4. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
  5. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
  6. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
  7. Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
  8. Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
  9. Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

Spiced Chickpea Stew with Coconut Milk & Turmeric

This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.

This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!

Yield: 4 to 6 servings

  • ¼ cup olive oil, plus more for serving
  • 4 to 8 large garlic cloves, chopped
  • 1 to 2 large yellow onions, chopped
  • 1 (2-inch) piece ginger, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • ground coriander and/or ground cinnamon, to taste, if desired
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
  • 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
  • yogurt, for serving, optional (I used 2% Greek yogurt)
  • toasted naan, pita, lavash or other flatbread, for serving, optional
  • Basmati rice, for serving, optional
  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  6. Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
  7. Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.

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