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Old 01-28-2005, 07:42 PM   #1
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Can you freeze coconut milk?

If not, what else can you do with it?

I made chicken curry last week for the first time and absolutely loved it, but I ended up having about 5 servings. I was wondering if I could make half as much and freeze the leftover coconut milk for the next time. My freezer space is very minimal, so I don't have room to make a whole batch and freeze half.
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Old 01-29-2005, 07:15 AM   #2
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HI! I freeze my coconut milk ALL the time and it comes out fine. I too love curry and that is what I normally use it for as well. Try shrimp curry with the C. milk in it...soooo good!

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Old 01-29-2005, 07:33 AM   #3
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I freeze mine too for the same reason. I divide it in 1/2 cup portions and just yank one out when I want to make a single serving of curry for myself.

Kathy
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Old 01-29-2005, 09:46 AM   #4
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You can use it most anyplace you'd use milk - I love it on my hot Cream of What cereal. DH uses it daily on his concoction of flax meal and DV syrup.

You can also make some killer shrimp with it - start with large, peeled and deveined shrimp - saute them just a bit in olive oil and garlic - when they're barely starting to turn pink pour in the coconut milk and some fresh lime juice. Simmer til cooked through.

Char
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Old 01-30-2005, 06:55 AM   #5
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This is a great coconut milk recipe:

My favorite soup for gloomy days is a nice Tom kha gai, or Thai coconut chicken soup. This takes only 10 minutes to prepare, and it's an infinately flexible soup, even if you don't have an asian market nearby with fish sauce, galangal, and lemongrass.

Roughly, here's my usual recipe:
2 cups chicken stock (preferably homemade)
1 lb boneless skinless chicken breasts, cut up
2 cans coconut milk--NOT low fat
1 or 2 limes, squeezed
2 tablespoons fish sauce (soy sauce is an ok substitute)
1 jalapeno pepper or 1/4 teaspoon pepper flakes (you can leave this out if you don't want spicy food)
1 teaspoon splenda

1 to 2 cups chopped veggies: 1 red pepper, 1 bunch cilantro, 1 bunch scallions, a little cabbage, a handful of fresh basil, sliced mushrooms, chinese cabbage (bok choi) --whatever you like. The red pepper is wonderful in it, although not entirely traditional.

spices: traditionally, you would add 2 stalk of lemon grass, and 1 chunk galangal to your broth. But if you don't have this stuff, you can use tom ka gai paste from your asian market, or just leave them out --the coconut milk and stock and lime are the major sources of flavor in this soup.

Poach the chicken in the stock until done (about 5 minutes, if you have cut it up). Add the coconut milk and everything else, and warm gently until it's hot--perhaps 5 minutes. Enjoy.

Another nice, simple coconut milk recipe is for spinach chicken curry:
1 lb boneless chicken, cut up
1 can coconut milk
1 10 oz block frozen spinach, thawed
1 tablespoon curry powder

1 T coconut oil (butter is fine too)

saute chicken in 1 tablespoon of oil or butter on medium-high heat for 3 minutes, until browned

add curry powder, stir briefly until browned but not burned

mix in coconut milk and spinach, cover, and simmer for 5-7 minutes on medium-low or until chicken is cooked through.
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