Coconut Milk ( Thai Cooking )
by Tarla Dalal
Added to 210 cookbooks
This recipe has been viewed 43300 times
Think Thai Cooking and you immediately think of Coconut Milk! Ah, this marvelous ingredient... it is nothing short of magical. Its soothing flavour, pleasing aroma and rich mouth-feel rise above even the spiciest of ingredients, to give the dish a characteristic Thai touch.
In fact, if it were not for the use of coconut milk, the abundant use of garlic and spices might make Thai dishes a bit overwhelming – but this great ingredient balances all other flavours and makes a dish taste brilliant!
Coconut Milk is also used extensively in South Indian cooking, especially Kerala cuisine. You can make Coconut Milk at home and store it in the fridge for two days.
Method- Combine the coconut and 2 cups of water in a deep bowl, covr with a lid and keep aside for 2 hours.
- Squeeze the coconut along with the water.
- Strain it using a damp muslin cloth and squeeze out using your hands.
- Store in an air-tight container in the refrigerator and use as required.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per cup
Energy | 222 cal |
Protein | 2.2 g |
Carbohydrates | 6.5 g |
Fiber | 6.8 g |
Fat | 20.8 g |
Cholesterol | 0 mg |
Sodium | 10 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe