3 cans of Coconut Milk...?

Question

I've got 3 cans of coconut milk (I think one is reduced fat). Do you have any good recipes to use them up? Ethnic recipes ok, too. Thanks!

Answer 1

Here is a link with about 170 ideas for you to look at...

http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=coconut+milk

Bert

Answer 2

Cream of Tomato Bisque with Basil

32 oz Unsweetened Organic Tomato Juice
16 oz Organic Carrot Juice
4 Cans Organic Coconut Milk Classic
1 28 oz Can Organic Diced Tomatoes
4 tsp Celtic Sea Salt® Brand or Himalayan Crystal Salt®
2 Rounded tsp Basil
3 Tbl Annie's Organic Worcestershire Sauce
1 large Organic Red Pepper

Pour the tomato juice into a large pot. Juice about a pound of carrots to make two cups (16 oz) of carrot juice and add that. Add the coconut milk, diced tomatoes, salt, basil and Worcestershire sauce. Cut up the red pepper into tiny chunks and add that.

Cook until done. Best to let it sit over night, warn and serve the next day (three times better than eating it the first day).

Most of you probably don't have a juicer, so I'm sure you can find carrot juice. As for variations, some like to add a bit of pepper to this, others like to add more basil (or fresh basil) and I've also seen some add garlic, though every time I add garlic to a tomato dish it seems to taste like marinara sauce.

i think it's alright if you have one less coconut milk can, i'm not sure though xD - you might want to buy an extra can i guess.

Answer 3

I've cooked this before and it's a great recipe that's more than simple to use:

SUPER EASY CHICKEN CURRY

1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)

Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.

Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.

Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.

Serves 4 large portions or 6 smaller portions.

Submitted by: Sarah Looney-Eckermann