A fast and fabulous meal with the tastes of Thailand—Mussels, cooked in a coconut broth that’s infused with lemongrass, ginger, chilies, and garlic, and topped with a tomato-cilantro salad.
Ingredient: coconut milk
Coconut & Blood Orange Trifle
This is both comfortingly cozy and subtly tropical. In the cold months of January through March, when blood oranges are at their peak, a little bright and bloody summer sun is just what we need.
Thai Curry Pumpkin Soup with Garlic Naan
Pumpkin soup takes a trip to Thailand with red curry paste, coconut milk and lemongrass for this spicy and sweet fall favorite.