Coconut Milk ( Thai Cooking )
by Tarla Dalal
Think Thai Cooking and you immediately think of Coconut Milk! Ah, this marvelous ingredient... it is nothing short of magical. Its soothing flavour, pleasing aroma and rich mouth-feel rise above even the spiciest of ingredients, to give the dish a characteristic Thai touch.
In fact, if it were not for the use of coconut milk, the abundant use of garlic and spices might make Thai dishes a bit overwhelming – but this great ingredient balances all other flavours and makes a dish taste brilliant!
Coconut Milk is also used extensively in South Indian cooking, especially Kerala cuisine. You can make Coconut Milk at home and store it in the fridge for two days.
Coconut Milk ( Thai Cooking ) recipe - How to make Coconut Milk ( Thai Cooking )
Preparation Time: Cooking Time: Total Time:
Makes 2 cups
1 cup freshly grated coconut
2 cups water
- Method
- Combine the coconut and 2 cups of water in a deep bowl, covr with a lid and keep aside for 2 hours.
- Squeeze the coconut along with the water.
- Strain it using a damp muslin cloth and squeeze out using your hands.
- Store in an air-tight container in the refrigerator and use as required.
| Energy | 222 cal |
| Protein | 2.2 g |
| Carbohydrates | 6.5 g |
| Fiber | 6.8 g |
| Fat | 20.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 1.6 mg |
| Folic Acid | 6.2 mcg |
| Calcium | 5 mg |
| Iron | 0.9 mg |
| Magnesium | 16 mg |
| Phosphorus | 120 mg |
| Sodium | 10 mg |
| Potassium | 178 mg |
| Zinc | 0.6 mg |