Coconut Milk Summary

September 06, 2013

Coconut Milk Summary

Coconut Milk

The available brands of coconut milk in the UK and elsewhere vary markedly in their thickness and composition. The different thickeners and emulsifiers will have an impact on the consistency of the final dish. Additives like guar gum can have a disastrous effect on a Thai curry as the sauce reduces. As a general guide you should always try to use a brand that contains at least 40% coconut milk and the fewer ingredients listed on the label the better. Although I always try to use brands such as Chaokoh or Aroy-D, far superior in my opinion, these can be difficult to find outside of shops that specialise in Southeast Asian foods or unless you have a local Chinatown. These are also usually priced far more competitively than the brands you will find available in supermarkets.Note that if you use a "light" or "reduced fat" coconut milk you will end up with a soup and not a curry!

Blue Dragon is one brand that I find gives acceptable results, it does have a stabliser added but doesn't seem to break down quite as much as guar gum which is used in many coconut milks. Steer clear of supermarket own brands at all costs.They must all be supplied by the same company as they were all consistently foul. Chakoh is available on Amazon and the prices for 6 or more cans including shipping are competitive with supermarket prices. (UK update. Morrisons now stock Chakoh in their Far Eastern section with the noodles.Somewhat confusingly many of their stores also have a "World Food or Asian section" where they have less suitable brands so head for the noodles! Also, currently Sainsbury's own brand is not bad at all, but I'm always cautious about own brands as they sometimes switch suppliers as Waitrose did a while back with disastrous results.)

Just use half a can to start with, if it has separated then use the top part. You can add the remaining coconut liquid later depending on how thick you want your curry to be.The "traditional" method of heating the milk until it separates from it's oil and using that to cook the paste is not something I recommend as many people find it hard to achieve consistent results with canned coconut milk. There is more information here, Coconut Milk




Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Thai Tofu stir fry
Thai Tofu Stir-Fry

March 26, 2019

Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients..

Continue Reading

Thai Yellow Crab Curry
Thai Yellow Crab Curry

February 23, 2019

This is actually a Thai dish that doesn’t scream I'm Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in...

Continue Reading

Thai Red Chicken Curry with Butternut Squash
Thai Red Chicken Curry with Butternut Squash

October 28, 2017

Thai red chicken curry with butternut squash is a classic and a great favourite of mine. The colouring effect of the squash results in a curry that is orange rather than red; however it is still very definitely a Thai red curry. And if that sounds confusing, what you have to know is that in Thai when we refer to a red or green curry we are talking about the colour of the chilies we use to make the curry paste, not the colour of the finished curry. You can chop and change the ratio of chicken ...

Continue Reading

★ Judge.me Reviews

Let customers speak for us

937 reviews
98%
(916)
2%
(17)
0%
(2)
0%
(0)
0%
(2)
Really, really good!

Very good quality pastes that are easily better than even the best quality 'main stream' thai brands you can buy in larger quantities. Can't wait to try the other variations! If you did these in larger quantities I'd definitely buy those as well!

Thai green curry

Made a salmon green curry using the suggested coconut milk. The taste was amazing.

Simply the best!!!!

The most authentic tasty paste I have found, I honestly cannot get enough of it! All the pastes are gorgeous on my Thai curry 😁

yellow curry

cooked the new yellow curry paste at the weekend and i must say it was really really tasty, the kids loved it and the flavors were very subtle but a nice after kick, think this will be one of the favorites in our house.

Mmmmmm

I love all the curry pastes from this site and they are really tasty, I have recommended them to lots of my friends who have since placed orders for these tasty pastes. I would highly recommend them.
I did find that the southern Thai green curry paste was rather hot and spicy and too hot to eat once I had prepared it although my partner loved it.

926
Verified Reviews