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.

( UK update June 2019 Sainsbury's also stocking Chakoh, at least in some stores). 

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 Fish Curry Serving Presentation
Thai Fish Curry

April 30, 2019

This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is b...

Continue Reading

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

★ Judge.me Reviews

Let customers speak for us

1068 reviews
98%
(1042)
2%
(21)
0%
(2)
0%
(1)
0%
(2)
Massaman curry

Wow I have been to Thailand 3 times and have tried numerous different supermarket pastes and this blows them all away. Authentic taste and great delivery. I will definitely be ordering more

Brilliant

These are really good. Simple to use. All ingredients done for you and very
tasty. Will continue to use.

Massaman curry paste

Mythai curry was recommended to me by a friend. Highly recommend using the pastes. My husband had this in Thailand and is just as good. Now a family staple. So convenient and easy to follow. Need to order more.

Yummers

Used this to cook a yellow fish curry. Turned out really well and again, can't beat to any supermarket-bought stuff! Highly recommend

Curry pastes

Declious - highly recommended!

1057
Verified Reviews