Coconut milk

[wukter]

Can it be frozen?
I never use a whole tin and hate watching it go off in the fridge.
Or does anyone know of a good non-thai-curry use fo ahalf a tin of coconut milk?

TIA

I freeze it, and re-use it. when you stir it back in to the dish it seems to have tiny tiny visible specs, so I would serve it to my own family, but I wouldn't use frozen coconut milk if I was cooking to impress!

But it tastes FINE, you would never know.

hth

I buy and use this as I got fed up from chucking out half used tins.

You can make it up to whatever consistency you want (more water for coconut milk, less for cream) or sometimes I just bung it in by the spoonful if curry is quite liquidy (or too spicy)anyway

I get mine from Indian grocery shop, but think I saw some in Tescos 'ethnic foods' aisle the other day

hth

I do the same as moomin - they have it in the 'world foods' aisle at my local Asda.

I use Blue Dragon creamed coconut - the solid stuff that comes in a block. It costs less than a tin yet one block does for three curries and keeps in the fridge forever for weeks. It also is, basically, coconut whereas the liquid stuff has emulsifiers and whatnot in it.

They sell it in Morrisons so I imagine it's widely available (but not in Waitrose, annoyingly).

I usually shave off about a third of the packet and make it up to about 400ml with boiling water, or just grate it into the curry so it melts and takes on the spices and then add stock. The packet says to use half the block for 400ml but I think this is too rich.