
Arroz de Coco
The rice toasts briefly in oil with a chopped onion (optional), then cooks absorption-style in a mixture of coconut milk and water
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The rice toasts briefly in oil with a chopped onion (optional), then cooks absorption-style in a mixture of coconut milk and water

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

Foogath is the Goan way of cooking any green vegetable, a coconut-stir-fry method where the veg picks up the…

Cabbage is finely shredded into ribbons

Onion, garlic and tomato cook in oil until softened

The foundation sauce behind almost every British-Indian-Restaurant curry

This is the green-bean version of the Goan foogath, French beans tossed in a coconut temper that turns a simple side…

The dish lives or dies on the jerk marinade and on whether the chicken takes a proper char without drying out

Winged beans are sliced thin and tossed with kerisik (toasted grated coconut pounded to a fragrant paste), fresh herbs…

Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk

Fresh grated coconut (or rehydrated desiccated coconut) is mashed with dried red chillies, salt and lime juice in a…

Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…

Vegetable oil bloomed with onion, garlic and a fresh thyme stripping

Tom kha gai is a popular spicy coconut soup