For me, when I think of coconut, one of the first things that comes to mind is Indian or Thai food. Before I got married, there was an AWESOME little Indian dive down the street from me. I ate there at least a couple times a month, getting brave a couple times to try something new, and when I did, I was more impressed than with the previous dishes.
An old standby is Coconut Curry Chicken. Since I am not of Indian descent, I had to look this one up. The only changes I made were: cook the onion until it is almost translucent, and then add the garlic a minute or two before adding the liquids. AND: garnish with diced cilantro.
I personally thought this was great, but when my picky husband raved about it, I counted it as a MAJOR win!
COCONUT CURRY CHICKEN
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg