Coconut milk is a common staple in South and Southeast Asian cuisine. Many Thai dishes, particularly curries, are known to use coconut milk for curry as their main ingredient.
Coconut Milk for Curry: What Should I Use?
Coconut milk for curry is a staple ingredient that is used in many Thai and Indian dishes. With a rich flavor and a creamy texture, it’s no wonder that coconut milk for curry is a permanent fixture in the pantries of many kitchens. Some things to consider when buying coconut milk for curry are to make sure that the coconut milk from Thailand you are using is unsweetened, stick with either light or full-fat and ensure that you shake the can before using it.
Do Thai Curries Use Coconut Milk For Curry?
Most Thai dishes use coconut milk for curry, and they are typically rich and creamy. Coconut milk for curry can be surprisingly varied in terms of texture and taste. Examples of coconut-based curries that use coconut milk for curry include Gaeng Massaman and Gaeng Khiao Waan – also known as green curry
How Do You Thicken Curries With Coconut Milk for Curry?
Thickening curry helps improve its texture and flavor, allowing for a much richer taste. Coconut milk for curry is also great for thickening curries, and one of the ways to do this is by using full-fat coconut milk for curry when making your curry sauce. Lightly simmering the coconut milk for curry until the sauce is thick enough should help.
How Can I Preserve Coconut Milk for Curry?
Once opened and mixed into a curry sauce, coconut milk for curry should be kept in an airtight container before being placed in a refrigerator. Curries with coconut milk for curry can last for four days, although coconut milk for curry can also be frozen in order to give them more shelf life.
What Are Some Dishes I Can Make That Use Coconut Milk For Curry?
Coconut milk for curry is commonly used as a main ingredient for various Thai and South Asian cuisines. Some popular dishes that use coconut milk for curry as an ingredient include the world-famous green curry, kao soy, and panang curry.
What is a Recipe for Making Coconut Milk for Curry?
Coconut milk for curry is made by:
- Selecting a good brand of coconut milk for curry.
- Dilute the coconut milk for curry! Depending on your preference, you may use more water to thin the curry or less water to make the curry less thick.
- Use the coconut milk in your curry!
A Simple Thai Chicken Curry Dish
Enjoy Erawan Food’s twist on a simple Thai chicken curry dish. With minimal ingredients required and a Massaman flair, this chicken curry is a great meal to start your day!
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste (adjust for spice preference)
- 1 can of Twin Elephants & Earth coconut milk for curry
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup broccoli florets (optional)
- 1/2 cup chopped fresh basil
- 1/4 cup lime juice
- 1 tablespoon fish sauce (optional for salty depth)
- Rice, for serving
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened for about 5 minutes.
- Stir in garlic and ginger, and cook for 30 seconds until fragrant.
- Add red curry paste and stir until combined, cook for 1 minute.
- Pour in coconut milk and bring to a simmer. Add chicken and cook until cooked through, about 5-7 minutes.
- Add red bell pepper and broccoli (if using) and cook for another 2-3 minutes until vegetables are tender-crisp.
- Stir in basil, lime juice, and fish sauce (if using). Taste and adjust seasonings as needed.
- Serve over steamed rice and enjoy!
What Are the Best Brands for Coconut Milk for Curry?
Coconut Milk (Original) is Erawan Food’s top pick to satisfy your cravings. This coconut milk for curry helps enhance the texture and flavor of curry sauce, giving it that nutty hint that makes curries such an enjoyable dish to eat.
