What recipe can I use my can of coconut milk in?!
Answers: a CAKE!....you can addit to the cake batter and to the frosting mixture.
Thai curry .............. Can of coconut milk ..... add 2 tsp red of red or green thai curry paste more if you like it spicier)........... add chopped muchrooms and diced chicken breast ............ simmer for 20 mins .........sprinkle with fresh chopped corriander .............. serve ........... job done xx
Serve with naan bread or chips or coconut rice .......
A curry.
Most Thai dishes need coconut milk.
Or try this website for ideas:
http://www.sofeminine.co.uk/world/cuisin...
Add some red or green curry paste, some chicken, mini corn, mange tout and serve with rice
Coconut rice, use the milk instead of water. Fry up some chicken add curry powder. Instant, meal.
Coconut-shrimp curry
1 teaspoon olive oil
1/2 cup minced onion
1/2 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1 teaspoon curry powder
1 cu. coconut milk
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro
Serve over rice or yellow rice.
Feel free to substitue beef or chicken for the shrimp - it's just as good.
I did a search for you since I personally do not have any recipes and here is what I found:
Mashed sweet potatoes with coconut milk
3 medium sweet potatoes
3/4 cup "lite" coconut milk
1 tablespoon minced fresh ginger
1/2 teaspoon salt
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
Ginger-coconut chicken
1 tablespoon yellow split peas
1 teaspoon coriander seeds
2 dried red chiles, such as Thai, cayenne or chiles de arbol
1/4 cup "lite" coconut milk (see Ingredient note)
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 (4 ounce) boneless, skinless chicken breast halves, trimmed
Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
Yield: 4 servings
there are several out there......just do a search for coconut milk recipes and you will hit gold! :)
This is an amazing recipe! Not complicated and very delicious and perfect for this weather (and healthy too)
You will really enjoy it:
Yellow Lentil Soup:
Yield: 6
You can puree the soup if you like it smooth but I've kept it chunky. Tastes very good even without the Chutney, if desired.
Ingredients:
2 tbsp vegetable oil (30 ml)
1/2 onion, diced
4 cloves garlic, minced
1 1/2 tbsp minced ginger (22 ml)
1 1/2 tsp ground cumin (7 ml)
1 tsp ground coriander (5 ml)
1 1/2 tsp curry powder (7 ml)
1/2 tsp turmeric (2 ml)
coarse salt and freshly cracked pepper, to taste
3 cups yellow lentils (750 ml)
1 can coconut milk (400 ml)
juice of 3 limes
2 x small red chillies, chopped fine
6 cups chicken stock (1500 ml) -- or even water if preferred
2 tbsp brown sugar (30 ml)
chicken stock, additional to thin soup
Coriander Chutney
1 1/4 cup coriander, rough chopped (310 ml)
juice of 2 limes
1 cup shredded unsweetened coconut (50 ml)
1/4 cup cashews, toasted (60 ml)
1 clove garlic, minced
1 tbsp minced ginger (15 ml)
water to loosen (180 ml)
1 tsp salt (5 ml)
Directions:
Yellow Lentil Soup:
Heat the vegetable oil in a large pot over medium heat. Sweat the onions, garlic and ginger until soft, about 3 minutes. Add the cumin, coriander, curry powder, turmeric, salt, pepper and yellow lentils and cook for 3 minutes. Add the coconut milk, lime juice, red chilies, stock and brown sugar. Bring to a boil and reduce heat. Simmer for 30 to 35 minutes, or until the lentils are very soft. Season with salt and pepper. If soup is too thick, thin with a little more stock. Serve the soup into warm bowl and garnish with the Coriander Chutney.
Coriander Chutney:
In a blender or food processor, combine the coriander, lime juice, coconut, cashews, garlic, ginger, salt and a couple tablespoons of water. Blend until smooth, loosening the mixture with more water if necessary. Use as a garnish for soup.
CURRY
You can use it in any recipe calling for evaporated milk. It measures out the same just make sure you shake it before opening so it is properly mixed.