Coconut Milk Recipes

You can also add zucchini, eggplant, bamboo shoots or green peas if you like, at the same time you add the mushrooms. Bon Appetit...

This quick curry owes a large part of its ease of preparation to the red curry paste (a paste made from red chili, onion, garlic, and spices).

To make the soup more substantial, add about 2 cups of steamed jasmine rice or cooked rice noodles before serving. Coconut milk, Asian curry paste and fish sauce are available at most supermarkets.

Play with the seasonings. sprinkle with hot pepper flakes, or a little sesame oil. Maybe a little fresh basil or mint chopped and sprinkled over as a garnish.

Enjoy! This is the best way to serve mussels - Thai style, though not with a traditional Thai sauce.

serves 3-4?

Any fresh or canned tropical fruit maybe added to the pudding. Cut the fruit into bite-sized pieces before stirring into the tapioca.

This is not a spice-ladened dish in terms of heat, but a wonderful combination of flavors. Use this recipe for a first course followed by pad thai or right by itself. Most all the Thai ingredients can now be found in any good supermarket.

I particularly like this recipe because it has plenty of protein and tastes slightly spicy and exotic but not too much so. Coconut milk, notorious for its saturated fat content, should not deter you from trying this recipe. It is used as a marinade only, and very little, if any, remains in the finished dish. For more flavor punch, a little green curry paste may be added to the omelet base. Omelet cups freeze well for up to 2 months, individually wrapped in plastic wrap and then placed in a freezer bag. When you are ready to eat one, take it out of the plastic wrap before reheating it, still frozen, in a microwave on high for 2 to 3 minutes To make this recipe, you will need a jumbo muffin pan with six cups, each of which has a 1-cup capacity.

Tips Medium-hot Serves 4 as part of a Thai meal Preparation and cooking time: 1 hour This is a wonderful Thai dish which combines the deliciously rich and creamy flavour of the banana flower with crunchy cashews nuts, the heat of the roasted chilli and all the other ingredients. Banana flowers are actually the buds of the banana plant, which are soaked and shredded for use in salads. They are also available preserved from Asian grocery shops - soak in cold water for 10 minutes and rinse before use. You can use shreded green pawpaw or carrot for banana flower substition.

I created this in response to a post looking for a recipe for this dish that was either nutty or with coconut. I also saw some other post that had preferred recipes without tomatoes. I will be also experimenting with trying this with wine.

Can be thinned with chicken broth if desired.

This is a very easy recipe and quite healthy.