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Coconut milk
Wed 18-Jan-12
7:12 pm
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mauramac
Kent

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Hi everyone

I have opened a tin of c.milk as was making a cake today that required some but am now left with about 380ml of it.

Any nice recipes out there for using it up - say a curry or something like that.

Would prefer to use it with chicken or fish but happy to try almost anything (fairly simple) as not used it before.

I'm sure it wont help our waistlines as it is the full fat version, but my DIL wanted a coconut cake so thats why I bought it in the first place.

Learn from yesterday, live for today, hope for tomorrow.

Wed 18-Jan-12
7:29 pm
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Toffeeapple
North Bucks

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I'm sure Google will have lots of recipes for you to try...

I'll try that again!

Wed 18-Jan-12
7:39 pm
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Sooliz
Somerset

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I do a sort of red Thai prawn curry, Maura.  Fry chopped onion, red pepper, garlic and ginger, add a couple of spoonfuls of red curry paste (if you don't have any to hand, you could just use red chillis whizzed up with the garlic and ginger to make a paste).  Add some sliced mushrooms, then the coconut milk, simmer for a few minutes.  Throw in the prawns (I prefer to use raw king prawns, you can get them frozen in supermarkets) and cook for just 5 more minutes.  Add the juice of a lime or two just before serving.  Serve with basmati or jasmine or even coconut rice. 

It's not entirely authentic, but it's yummy. 

learning to love veg…..except celery :-O

Wed 18-Jan-12
7:54 pm
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danast
Argyll, Scotland

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wave Sounds really delicious Sue.  I have made something similar before but not quite the same.  Think I will try this.  Thank you.  big_hug

Old teachers never die, they just lose their class

Wed 18-Jan-12
10:07 pm
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Terrier
York

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you can freeze it Maura, freezes well, then I'd go for making a thai curry dish some time soon.

Thu 19-Jan-12
2:32 pm
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mauramac
Kent

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Thanks so much Sue - that sounds lovely I'll give it a go. Would you use all the remaining milk - or is it just a case of see how it looks? I've made ordinary curry before with beef or chicken or lamb but not attempted a fishy one yet.

Also good to know you can freeze it Janet - thanks. I might try freezing some of it in ice cube blocks to have for next cake making day.

I did Google but there are soooo many choices out there that I thought might be good to ask a few kind folk on here whose advice I know I can rely on.

Cheers everyone...........wave

Learn from yesterday, live for today, hope for tomorrow.

Thu 19-Jan-12
9:03 pm
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Sooliz
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You're welcome Maura, and Danuta.  Just see how it goes with the milk, you should be able to judge it.  I guess it depends on the quantity of other ingredients.

learning to love veg…..except celery :-O

Fri 20-Jan-12
9:14 am
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Hattie
Bucks/Oxon Border

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wave I shall have a go at this one too Sue. ok

I have frozen raw prawns in the freezer plus all the herbs & spices plus a can of coconut milk (glad to know any surplus freezes well, Janet). I even have some Thai rice in the store cupboard.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 28-Jan-12
6:42 pm
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Shereen
Near Belfast, Northen Ireland

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A tip I picked up from the SiL (she of the famous roast chicken thigh recipe) is to add some coconut milk to stir fried rice.

She stir-fried veg and spices, added in leftover chicken, heated it thoroughly, added in her leftover cooked rice and woked it all til it was done. Then she added half a can of coconut milk.

As this was a stir-fry for 7 of us the coconut milk didn't overpower the overall dish, but rather lent a creaminess to it.

Sun 29-Jan-12
7:39 pm
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Terrier
York

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Oh yes, coconut milk used as part of the liquid to cook rice makes the most beautiful thai coconut rice, I made some a while ago, I think I used a can of coconut water that I'd had for ages, along with a rock hard (out of date) sachet of coconut cream and a couple of handfulls of dessicated coconut.

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