Originally from Malaysia’s southwest coast, masak lemak is a golden-colored curry that’s punchy with lemon grass and chilies, and silky-rich from coconut milk. The dish can be prepared with a wide variety of proteins, vegetables and fruits—we liked chicken and potatoes, as well as the lighter pairing of shrimp and pineapple. Despite being coconut-based, masak lemak is bright and fresh. At PUDGi Guest House in Sepang, Malaysia, we learned from Elly Suhaili that this is the result of minimal oil and cooking everything gently to avoid browning. Traditionally, masak lemak also has a tart, fruity element, such as tamarind, unripe mango or dried plums. To recreate this with supermarket staples, we took Suhaili’s suggestion of quick-pickling shallots in lime juice. Be sure to look for unsweetened coconut cream, not cream of coconut, which is a condensed, sweetened coconut puree. Serve over steamed jasmine rice. If you like, offer sliced cucumber on the side for cool, contrasting crunch and sambal for additional heat and acidity.