Coconut milk...how does it work?

If you have tried cooking with coconut milk before, you would probably have noticed that there is a thick layer of cream on top of the can, which is called coconut cream, and there is a more clear milk on the bottom, which is called coconut milk. I am sure that intuition tells you that you have to shake the can up to mix the cream and the milk so that they are all in one nice mixture.

Here is the fact......

In Thailand, I use to make my own coconut milk by shredding the meat of mature coconut. Then, add warm water to the meat, squeeze the meat and got the first round of coconut milk, which is called "Hua Kati" or coconut cream. Then, I add another round of water and squeeze some more, the second round is called "Hang Kati" or coconut milk. Here in the US, it is much easier just to buy coconut milk in a can. Coconut milk (or coconut cream) will separate after sitting in a can on the shelf. If you are making Thai curries, you will need the creamy part, coconut cream, which is on top of the can, to fry your curry paste. So the first rule is, don't shake the can!!!!!!!! Scoop out the cream part of the can and leave the milky part in the can. Bring the cream to boil, which is call cracking coconut milk (now you know how this term came about), to crack the oil from the cream. Once it's boiled, the oil of the cream will float on top. It might not be visible since the cream is white but it is ready for you to fry curry paste. Mix in the curry paste of your choice in to the cracked coconut cream, fry until it's fragrant. This is the most important part of making Thai curry. If you can't smell the curry paste, it's not ready.

On the other hand, if you shake the can and mix the cream and the milk together, there will be too much water content in your coconut milk, the milk will just boil the curry paste instead of frying it resulting in curry that lacks aromas of all the fresh herbs in the curry paste. Imagine boiling garlic and shallot instead of frying them, it is different isn't it?

Then, add the rest of the milk in the can and continue with your choice of meat and vegetables.......have a delicious curry.

If instead, you are making coconut soup, then, you can shake the can and mix it up and then pour in the pot. I usually add one part of coconut milk and one part water. Say if you use two cans of coconut milk, add two cans of water. However, this depends on how you like your coconut soup. If you prefer a little creamier, then add less water. On the other hand, ifyou like it a little light, add more water. You don't have to buy light coconut milk in cans, it's simply coconut milk with more water in it.