|Coconut milk (nohm gkati in Thai) is an essential ingredient for Thai curry, soup, and sweets. Coconut milk is extracted from the squeezed grated flesh of the mature nut and is not the water from inside of the coconut (which is usually discarded). Young immature green coconuts are the source of sweet coconut water, which is for drinking.|
ChaoKoh brand, imported from Thailand, is sweet, light in taste, and of high quality and is recommended by Thai cookbook author, Kasma Loha-unchit for general cooking. Please note that not all brands of coconut milk are good, and by using an inferior brand you risk ruining your dish. Also we do not recommend "light coconut milk" as often it is thickened with flour and has little flavor. Thinning a good-quality coconut milk with water or cooking liquid will result in a much tastier dish.
If you are concerned about the saturated fat content in coconut milk, note that this type of saturated fat has been shown in many independent studies to be a good saturated fat, which is easily metabolized to give your body quick energy. Please see our article for more details on Coconut & Cholesterol. Coconut is rich in glucose, fructose and important inorganic salts. It may be used as a milk substitute for vegans or the lactose intolerant (but not for nursing infants).
Also see Mae Ploy brand coconut milk which is thicker in consistency and therefore great for desserts and recipes calling for coconut cream.
Use canned coconut milk in recipes calling for coconut milk or coconut cream. See our recipe for Coconut Cream. See more Thai recipes for: Chicken in Coconut Milk (Tom Kah Gy), Kasma's Pumpkin in Sweet Coconut Cream Sauce, Sticky Rice with Mango, Black Sticky Rice, Peanut Sauce for Satay, Yellow Curry, Fish Curry Steamed in Banana Leaf Cups, Kanom Krok, Green Curry, Shrimp Curry, Pork Satay, Thai Barbeque Chicken, Homestyle Red Curry and Yellow Chicken Curry.
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