

Firm tofu gets brushed with turmeric oil and sauteed until golden, then sits under a quick red curry sauce built from coconut milk, green peas, and fresh basil.

This easy strawberry coconut smoothie is made with just three ingredients and takes less than a minute for a lightly sweet, creamy, and dairy-free drink.

Few dishes reward patience the way a proper duck roast does, and this Kerala version earns every minute you spend on it.

Stuffed brinjals braised in a tangy tamarind and coconut masala -- this is the kind of dish that makes plain rice feel like a proper meal.

Roasting the duck before it ever touches the curry sauce is what sets this recipe apart from most weeknight curries.

These delicate coconut milk pancakes come together with a resting period that makes basic flour and semolina into lacy, golden rounds.

This vegetable curry relies on sweet corn and tender peas to create a thick, warming sauce without any cream or coconut milk.

These steamed parcels combine sweet coconut filling with sticky rice dough, all wrapped in banana leaf and finished with a creamy coconut sauce.

Is tender coconut water actually good for you, or just a good story? Here is what the research says about hydration, blood pressure, pregnancy and diabetes, plus how to pick a proper one.

This curry builds flavor in layers rather than dumping everything in at once.

This one-pot pulao brings prawns, brinjals, and baby potatoes together with basmati rice in a lightly spiced coconut base.

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This peanut butter chicken curry is a quick weeknight dinner made with tender chicken, coconut milk, red curry paste, and peanut butter.

This is a stuffed green chilli curry where the chillies are fried until blistered, then simmered in a rich sesame, peanut, and coconut gravy spiked with tamarind.

This chicken Panang curry starts with chicken marinated in curry paste, then builds flavor in layers with lemongrass, kaffir lime leaves, coconut cream, fish sauce, and Thai basil.

These deep-fried chicken fritters pack roasted gram and coconut right into the filling, which keeps the inside tender while the gram flour coating crisps up golden.