5 Easy Recipes with Coconut Milk

5 Easy Recipes with Coconut Milk

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coconut milk
jug of coconut milk and half coconut on white background

Coconut milk is the highlight of many cuisines in Asia and the tropics where they are grown in abundance.

In South India, where coconut features in our everyday cuisine, it was not easy for our grandmothers and mothers, who spent hours in the kitchen extracting it. We have it easy these days with readymade milk powder and tinned milk available in most stores. For those in quest of authenticity, coconuts are available in plenty and our sturdy food processors make light of the work of extracting it.

Here are some easy and tasty recipes with coconut milk.

  1. Potato Stew 

Ingredients

  • 2 Potatoes cooked and cubed
  • 1 large onion
  • 3 green chilies
  • 1 tsp ginger sliced
  • 1 cup thin coconut milk
  • 1/2 cup thick coconut milk
  • Few curry leaves
  • Salt to taste

Method

  • Fry the onions in coconut oil along with the ginger, green chilies and curry leaves until the onions turn translucent.
  • Next, add the thin coconut milk and salt and let it simmer on a low flame for a few minutes.
  • Now add the thick coconut milk and potatoes and cook on a high flame for a couple of minutes.
  • Bring to a boil and pour a few drops of coconut oil on top.
  1. Olan

 Ingredients

  • 100 grams red gram
  • 500 grams pumpkin
  • 1cup thin coconut milk
  • 1 cup thick coconut milk
  • 4 green chilies split lengthwise
  • A bunch of curry leaves
  • 1 tbsp coconut oil

Method

  • Wash and cut the pumpkin into cubes.
  • Cook the red gram separately
  • Add the pumpkin, salt and green chilies to the gram .
  • Then add the watery coconut milk to it and cook until the vegetable is done.
  • Add the thick milk and remove from the fire.
  • Add the coconut oil and curry leaves and serve.
  1. Fish with Coconut Milk Gravy

Ingredients

  • 250 gms kingfish cut in chunks
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp pepper powder
  • 1 tsp ginger garlic paste
  • Salt to taste
  • A lime-size piece of tamarind soaked in half cup warm water
  • 1 cup coconut milk

Garnish

  • Few curry leaves
  • ½ tsp coconut oil

Method

  • Marinade the fish with chili, coriander, pepper, turmeric, ginger garlic paste, salt and tamarind extract.
  • Add enough water to cover the fish and cook covered for about 10 minutes.
  • When cooked, add the coconut milk.
  • Garnish with the curry leaves sautéed in coconut oil.
  1. Chicken Stew

Ingredients

  • 250 gms boneless chicken cut into cubes
  • 4 tbsp oil
  • 6-8 cardamom
  • 1 stick cinnamon
  • 6-8 cloves
  • 1 green chili sliced in half
  • 5 cm ginger piece thinly sliced
  • 10-12 curry leaves
  • 2 cups of potatoes and carrots cut into cubes
  • 2 cups coconut milk
  • 1 tsp salt
  • 1 tsp black peppercorns, coarsely ground

Method

  • Heat the oil in a pan, add the cardamom, cinnamon and cloves. When the spices begin to splutter, add the green chili, ginger and curry leaves. Sauté for two minutes.
  • Add the potatoes and carrots. Cover and cook for 5 minutes.
  • Then add the chicken and stir fry for 3 minutes.
  • Lower the heat, add the coconut milk and 1 & ½ cups of water. Simmer for 5-10 minutes or until the chicken is cooked and the gravy thickens.
  • Remove from the heat and add salt and pepper and stir well.
  1. Thai Green Curry

Ingredients

  • 1 kg boneless chicken
  • 6 tbsps of readymade green curry paste
  • 4 cups of coconut milk made with coconut milk powder
  • 2 cans of coconut cream
  • 1 tsp oil
  • 1 & ½ tbsp fish sauce
  • 2 tsp sugar
  • Salt to taste
  • 1 bunch pea aubergines (optional)
  • 1 & ½ cups green aubergines diced
  • 4-6 kaffir lime leaves
  • ¼ cup basil leaves (optional)

Method

  • Heat the oil in a heavy-bottomed saucepan until slightly smoking.
  • Add the coconut cream until it has an oily sheen.
  • Next, add the curry paste and sauté for a few minutes, stirring continuously.
  • Add the chicken and cook until it changes color for a few minutes.
  • Now add the coconut milk, lime leaves, fish sauce and sugar.
  • Bring to a gentle boil , then add the vegetables,
  • Simmer until the chicken and vegetables are tender.
  • Take care not to overcook the chicken and vegetables.
  • Now finally add the basil leaves.
  • Garnish with the coriander leaves and basil sprigs.
  • Serve hot with jasmine rice.

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A tourism professional for 20 years, I was forced to take a sabbatical when my husband moved jobs. It turned out to be a blessing in some ways. I now exult in the luxury of time as my much-loved career had taken precedence over my family, home, health and friends. Slipping with ease into the role of domestic Goddess has not been easy. Mundane chores bore me to tears. Long distance parenting is what I enjoy the most- conversations with my 28-year-old son and 23-year-old daughter - lecturing them, cajoling them, scolding them and above all being a friend to them. My cat Kaddy and dog Zsa Zsa are my silent companions during the day, providing unconditional love in abundance. Pets are great stress busters provided you have systems in place for their care. Exercise is an integral part of my day, be it the gym or yoga. Bollywood dance classes are my passion. I have a confession to make - this Auntyji loves to dance :-)