Lemon Grass and Coconut Rice with Green Chicken Curry

Use one or two fresh green chilies in this dish, according to how hot you like your curry. The mild aromatic flavor of the rice offsets the spiciness of the curry. Recipe serves 3-4.

Ingredients:

4 spring onions, trimmed and roughly chopped
1-2 fresh green chilies, seeded and roughly chopped
3/4 inch (2 cm) piece of fresh root ginger, peeled
2 garlic cloves
1 teaspoon Thai fish sauce
Large bunch of fresh coriander
Small handful of fresh parsley
2-3 tablespoons water
2 tablespoons sunflower oil
4 skinless, boneless chicken breasts, cubed
1 green pepper, seeded and finely sliced
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
Salt and freshly ground black pepper
For the Rice:
Generous 1 cup Thai fragrant rice, rinsed
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
1 lemon grass stalk, quartered and bruised

Method:

1. Put the spring onions, chilies, ginger, garlic, fish sauce and fresh herbs in a food processor or blender. Pour in the water and process to a smooth paste.
2. Heat half the oil in large frying pan. Fry the chicken cubes until evenly browned. Transfer to a plate.
3. Heat the remaining oil in the pan. Stir-fry the green pepper for 3-4 minutes, then add the chili and ginger paste. Fry, stirring, for 3-4 minutes until the mixture becomes fairly thick.
4. Return the chicken to the pan and add the coconut liquid. Season and bring to the boil, then lower the heat; half cover the pan and simmer for 8-10 minutes.
5. When the chicken is cooked, transfer it with the peppers to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes until it is well reduced and fairly thick.
6. Meanwhile, put the rice in a large saucepan. Add the coconut liquid and the bruised pieces of lemon grass. Stir in a little salt, bring to the boil, then lower the heat; cover and simmer very gently for 10 minutes, or for the time recommended on the packet. When the rice is tender, discard the pieces of lemon grass and fork the rice on to a warmed serving plate.
7. Return the chicken and peppers to the green curry sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice, and serve immediately.

Tip: Lemon grass features in many Asian dishes, and makes the perfect partner for coconut, especially when used with chicken. In this recipe, bruise the tough, top end of the lemon grass stem in a pestle and mortar before use.

Indonesian Coconut Rice

This way of cooking rice is very popular throughout the whole of South-east Asia. Coconut rice goes particularly well with fish, chicken and pork. Recipe serves 4-6.

Ingredients:

1 3/4 cups Thai fragrant rice
14 fl oz (400 ml) can coconut milk
1 1/4 cups water
1/2 teaspoon ground coriander
2 inch (5 cm) cinnamon stick
1 lemon grass stalk, bruised
1 bay leaf
Salt
Deep-fried onions, to garnish

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well, then put in a pan. Pour in the coconut milk and water. Add the coriander, cinnamon stick, lemon grass and bay leaf. Season with salt. Bring to the boil, then lower the heat, cover and simmer for 8-10 minutes.
2. Lift the lid and check that all the liquid has been absorbed, then fork the rice through carefully, removing the cinnamon stick, lemon grass and bay leaf.
3. Cover the pan with a tight-fitting lid and continue to cook over the lowest possible heat for 3-5 minutes more.
4. Pile the rice on to a warm serving dish and serve garnished with the crisp, deep-fried onions.

Tip: When bringing the rice to the boil, stir it frequently to prevent it from settling on the bottom of the pan. Once the rice is nearly tender, continue to cook over a very low heat or just leave to stand for 5 minutes. The important thing is to cover the pan tightly.

Chicken and Basil Coconut Rice

For this dish, the rice is partially boiled before being simmered with coconut so that it fully absorbs the flavor of the chilies, basil and spices. Recipe serves 4.

Ingredients:

1 1/2 cups Thai fragrant rice, rinsed
2-3 tablespoons groundnut oil
1 large onion, finely sliced into rings
1 garlic clove, crushed
1 fresh red chili, seeded and finely sliced
1 fresh green chili, seeded and finely sliced
Generous handful of basil leaves
3 skinless, boneless chicken breasts (about 12 ounces/350 g), finely sliced
1/4 inch (5 mm) piece of lemon grass, pounded or finely chopped
2 ounce (60 g) piece of creamed coconut dissolved in 2 1/2 cups boiling water
Salt and freshly ground black pepper

Method:

1. Bring a saucepan of lightly salted water to the boil. Add the rice to the pan and boil for about 6 minutes, until partially cooked. Drain.
2. Heat the oil in a frying pan and fry the onion rings for 5-10 minutes until golden and crisp. Lift out, drain on kitchen paper and set aside.
3. Fry the garlic and chilies in the oil remaining in the pan for 2-3 minutes, then add the basil leaves and fry briefly until they begin to wilt. Remove a few leaves and set them aside for the garnish, then add the chicken slices with the lemon grass and fry for 2-3 minutes until golden.
4. Add the rice. Stir-fry for a few minutes to coat the grains, then pour in the coconut liquid. Cook for 4-5 minutes or until the rice is tender, adding a little more water if necessary. Adjust the seasoning. Pile the rice into a warmed serving dish, scatter with the fried onion rings and basil leaves, and serve immediately.

Coconut Cream Dessert

Use Thai fragrant rice for this dish. Desserts like these are served in countries all over the Far East, often with mangoes, pineapple or guavas. Although commercially ground rice can be used for this dish, grinding the rice yourself - in a food processor - gives a much better result. Recipe serves 4-6.

Ingredients:

Scant 1/2 cup Thai fragrant rice, soaked overnight in 3/4 cup water
1 1/2 cups coconut milk
2/3 cup single cream
1/4 cup caster sugar
Fresh raspberries and mint leaves, to decorate
For the Coulis:
3/4 cup blackcurrants, stalks removed
2 tablespoons caster sugar
1/2 cup of fresh or frozen raspberries

Method:

1. Put the rice and its soaking water into a food processor and process for a few minutes until the mixture is soupy.
2. Heat the coconut milk and cream in a non-stick saucepan. When the mixture is on the point of boiling, stir in the rice mixture.
3. Cook over a very gentle heat for 10 minutes, stirring constantly, then stir in the sugar and continue cooking for 10-15 minutes more, or until the mixture is thick and creamy.
4. Pour the rice mixture into a rectangular pan that has been lined with non-stick baking paper. Cool, then chill in the fridge until the pudding is firm.
5. To make the coulis, put the blackcurrants in a bowl and sprinkle with the sugar. Set aside for about 30 minutes. Tip into a wire sieve with the raspberries and press the fruit against the sides of the sieve so that the juices collect in a bowl underneath. Taste and add more sugar if necessary.
6. Carefully cut the coconut cream into diamonds. Spoon a little of the coulis on to each dessert plate, arrange the coconut cream diamonds on top and decorate with fresh raspberries and mint leaves.

Banana and Coconut Bread

Day-old banana and coconut bread is excellent toasted. Recipe serves 12.

Ingredients:

2 1/2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 cup caster sugar
1 2/3 cups shredded coconut
3 bananas, sliced
Grated rind of 1 lemon
2 eggs
1/2 pint (300 ml) milk
2 ounces (60 g) butter, melted
1 banana, extra, thinly sliced

Method:

1. Combine flour, baking powder, sugar, coconut and 1/2 teaspoon salt in a large bowl. Gently fold banana and rind into dry ingredients, mixing well to distribute banana evenly.
2. Whisk eggs, milk and butter until well combined and fold into banana mixture. Spoon mixture into a greased 4 x 10 inch (11 x 25 cm) loaf tin and decorate with extra banana slices.
3. Bake at 350 degrees F (180 degrees C) for about 75 minutes, or until cooked when tested with a skewer. Stand 5 minutes before turning out on a wire rack to cool. Serve sliced and spread with butter, if desired. Keep covered in an airtight container for up to 1 week.

Coconut Pork

An easy and deliciously creamy pan-fried pork fillet dish with a hint of curry spices and coconut. Recipe serves 4-6.

Ingredients:

13 fl oz (375 ml) can evaporated milk
1/2 cup dessicated coconut
1 pound (500 g) pork fillets, trimmed, cut into 1/4 inch (5 mm) thick slices
1 large onion, peeled, thinly sliced
1 tablespoon curry powder
1 teaspoon each cumin and paprika
1 teaspoon salt
14 ounce (440 g) can unsweetened pineapple pieces
2 red dessert apples, cored, cut into thin wedges

Method:

1. Place coconut in a food processor. Bring evaporated milk to boiling point, stirring constantly, over a moderate heat.
2. With the motor running, pour hot milk over coconut. Blend for 1 minute.
3. Strain the mixture over a bowl, pressing out as much milk as possible. Set aside, reserve coconut.
4. Melt butter in a large frying pan. Fry pork, onion, spices and salt over a high heat, stirring constantly, for 5 minutes.
5. Stir in pineapple pieces until boiling. Reduce heat, simmer for 5 minutes, stirring occasionally.
6. Stir in apple wedges, 3 tablespoons reserved coconut and the milk. Simmer a further 3-4 minutes.

Serve with boiled rice, fried poppadoms, cashew nuts, chutney and sliced bananas tossed in lemon juice.

Microwave Coconut Ice

Fast, easy and full of mouth-watering flavor, coconut ice is an all-time favorite candy or sweet treat. Recipe makes about 18 squares.

Power: 100% (High)

Ingredients:

1 pound (500 g) icing sugar
3 1/2 ounces (100 g) butter
2 tablespoons condensed milk
2 tablespoons water
1 1/2 cups dessicated coconut
1/2 teaspoon vanilla essence
Red food coloring

Method:

1. Combine icing sugar and butter in a microwave safe bowl, cook for 1-2 minutes and then stir.
2. Add the remaining ingredients (except for the food coloring) and stir. Cook for 4 minutes then beat until the mixture thickens.
3. Line an 8 inch (20 cm) square cake tin or oblong container with foil and spoon in half the mixture.
4. Add 2-3 drops of coloring to the remaining mixture and stir to combine. Spoon over the first layer and chill to set. Cut into squares.

Coconut Rice

The delicate coconut flavor makes this rice an excellent side or accompaniment to curry dishes. Recipe serves 4.

Ingredients:

2 cups long grain rice
4 cups water
2 1/2 ounces (75 g) creamed coconut
1 medium onion, quartered
1/2 teaspoon salt
1 teaspoon vegetable oil

Method:

1. Wash rice until water runs clear.
2. Place in saucepan with all ingredients. Bring to boil then reduce heat, cover saucepan and simmer 20 minutes without stirring.
3. When liquid is absorbed turn off heat and stand 5-10 minutes to tenderize rice in stored heat. Fluff with a fork and serve hot.

Fresh Orange Cake

Coconut adds extra flavor and texture to this easy, quick-to-mix fruit cake. Recipe serves 10-12.

Ingredients:

1/2 cup desiccated coconut
1 1/2 cups lukewarm milk
8 ounces (250 g) polyunsaturated margarine spread
Grated rind of 3 large oranges
1 cup caster sugar
2 large eggs
2 cups self-rising (raising) flour
2 teaspoons baking powder
Icing and Decoration:
3/4 cup icing sugar, sifted
2 ounces (50 g) polyunsaturated margarine spread
4 teaspoons fresh orange juice
Orange slices and mint sprigs, to decorate

Method:

1. Put the coconut and lukewarm milk into a mixing bowl, mix well and leave to stand for 10 minutes.
2. Preheat the oven to 350 degrees F (180 degrees C). Grease and line a deep, 8 inch (20 cm) round cake tin or a deep heart-shaped tin.
3. Add the margarine, orange rind, caster sugar and eggs to the coconut-milk mixture; sift over the flour and baking powder. Beat together with an electric mixer or a wooden spoon until evenly combined.
4. Put the mixture into the prepared tin and bake for 1-1 1/4 hours, or until well risen and brown. The top of the cake should spring back when lightly pressed.
5. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Remove the lining paper and cool.
6. Beat together the icing sugar, margarine and orange juice until smoothly blended. Spread over the top of the cake. Decorate with orange slices and mint.

Tip: Beat the cake ingredients with a hand-held electric mixer for 1 minute or with the back of a wooden spoon for about 2 minutes. Over beating will make the cake heavy.

Mango and Coconut Bread

Fresh mango pieces and shredded toasted coconut add sweetness and crunch to this easy homemade bread with a cake-like texture. Recipe makes 1 loaf.

Ingredients:

2 cups self-rising (raising) flour, sifted
1/4 cup sugar
2 cups shredded coconut, toasted
1 mango, roughly chopped
4 eggs, lightly beaten
1/2 cup buttermilk

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Line a loaf tin with baking paper. Put the flour in a bowl, add the sugar, coconut and mango and stir.
2. Combine the eggs and the buttermilk, then add to the flour mixture and stir to combine.
3. Spoon mixture into the prepared tin and smooth the top. Bake for 40 to 45 minutes or until a skewer comes out clean when inserted into the middle. Remove from the oven and stand on a wire rack to cool.