princessofgeeks: Darren from Slings and Arrows, with the text, I might go to Berlin; they understand me there. (Berlin by Curtana)
[personal profile] princessofgeeks in [community profile] omnomnom
I am interested in learning some new recipes that use coconut milk but not curry. The SO can't tolerate curry, but we all love coconut milk. Vegetarian or meat recipes are all welcome.

on 2014-04-02 12:24 am (UTC)
inkstone: small blue flowers resting on a wooden board (Default)
Posted by [personal profile] inkstone
If you're not adverse to shellfish (shrimp, specifically), this is a traditional Filipino dish I love making with coconut milk: http://panlasangpinoy.com/2014/02/02/ginataang-hipon-sitaw-at-kalabasa/

You can use butternut squash and substitute bok choy (or something similar) for the malunggay.

There are many dishes we prepare with coconut milk and it looks like the bulk (or variations thereof) are covered here: http://panlasangpinoy.com/ginataan-recipes/
Edited on 2014-04-02 12:27 am (UTC)

on 2014-04-02 12:46 am (UTC)
loligo: Scully with blue glasses (Default)
Posted by [personal profile] loligo
Thank you so much for that link! I too have been looking to use more coconut milk.

on 2014-04-02 05:23 am (UTC)
alchemise: Stargate: season 1 Daniel (Default)
Posted by [personal profile] alchemise
Oh yum, that looks great!

on 2014-04-02 12:48 am (UTC)
loligo: Scully with blue glasses (Default)
Posted by [personal profile] loligo
Would smoothies be too obvious? I like bananas, coconut milk, plus one other fruit, whatever I've got on hand -- raspberries are especially nice. Sometimes I add a spoonful of some sort of nut butter for extra protein.

on 2014-04-02 12:57 am (UTC)
the_shoshanna: a menu (menu)
Posted by [personal profile] the_shoshanna
Brazilian Salmon Stew (Moqueca)

Marinade:
cloves from 1/2 head of garlic, minced
2 Tbsp lime juice
3/4 tsp coarse salt
1 Tbsp sweet paprika
2 1/2 tsp cumin
1 1/2 tsp black pepper

1.5 - 2 pounds salmon, cut into largish-bite sized pieces
Olive oil
2 medium onions, sliced
1 large bell pepper, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and pepper
14 ounces coconut milk
1 bunch cilantro, chopped (1-2 cups)

Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours—the longer, the better.

Coat the bottom of a large pan (a covered skillet or Dutch oven) with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

Bring to a boil, reduce heat to low, cover, and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with rice; garnish with remaining cilantro.

on 2014-04-02 01:19 am (UTC)
drgaellon: The Swedish Chef (Swedish Chef)
Posted by [personal profile] drgaellon
We love tom kha - it's a Thai soup with galangal, lemongrass, kaffir lime leaves and coconut milk (Thai chiles are optional). It can be made with chicken, shrimp, or just with mushrooms. Here's one recipe: http://www.food.com/recipe/tom-kha-gai-8575

on 2014-04-02 01:50 am (UTC)
tameiki: Cody Smile (Default)
Posted by [personal profile] tameiki
I went to allrecipes.com and did a search by ingredient. Put in must have coconut milk but not curry and got this. That's my go-to place for recipes. If you read the reviews and comments there are a bunch of great tips as well :)

on 2014-04-02 02:00 am (UTC)
akatonbo: a red dragonfly on... concrete, maybe? (Default)
Posted by [personal profile] akatonbo
I've oven-poached chicken in it. A can of coconut milk is enough for a couple of pounds of chicken, I've done 30min at 400F for 2lbs of tenders and 40min for 2lbs of boneless skinless breasts. I made it to go with this peanut sauce, which you could adapt to not use any curry (I made it with about half what the recipe called for myself and it was so good I wanted to eat it with a spoon): http://shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html

on 2014-04-02 02:03 am (UTC)
akatonbo: a red dragonfly on... concrete, maybe? (Default)
Posted by [personal profile] akatonbo
Oh, also! Swansons makes a Thai ginger flavored broth which is vegetarian and which makes fantastic soups, one carton of broth to one can of coconut milk. I've done a chicken soup version, because I wanted to test it out for its potential for making and freezing to have gingery chicken soup when I didn't feel well (verdict: OH GOD YES, THAT IS WHAT I WANT WHEN I CAN'T BREATHE), and also a tofu version and both were delicious; mostly I put red bell pepper and celery and baby corn in for veggies.

on 2014-04-02 02:54 am (UTC)
eleanorjane: The one, the only, Harley Quinn. (Default)
Posted by [personal profile] eleanorjane
Coconut rice! Just use coconut milk instead of water when you're boiling rice - it works fine in a rice cooker, too. :)

(I usually use half coconut milk and half coconut cream, for richer, creamier rice, but it works fine with just milk too.)

on 2014-04-02 03:26 am (UTC)
acelightning: dramatically lit place setting awaiting serving of fancy food (eats01)
Posted by [personal profile] acelightning
I like the taste of coconut, but I hate the Brillo-pad texture of flaked coconut in foods.

A couple of quick sweet things. First, combine a can of coconut creme, not milk (make sure to scrape all the white goo out of the can - that's part coconut oil and part finely ground coconut) with an equal volume of heavy cream, and add a little vanilla. Freeze in a home ice cream freezer, and you have coconut ice cream. The emulsifiers and stabilizers in the coconut creme give it a perfect texture. Also, you can use coconut milk instead of regular milk in any cake recipe, reducing the sugar "to taste." Ditto for homemade pudding (the old-fashioned kind you make with cornstarch).

The coconut rice thing works very well, and you can also use coconut milk in the cooking liquid for almost any recipe for fish, shellfish, or chicken. (Although it does taste better with ginger and hot pepper in it - the hot spices and the sweet creaminess sort of balance each other.)

on 2014-04-03 07:07 am (UTC)
acelightning: shiny purple plate with cartoon flatware (eats03)
Posted by [personal profile] acelightning
Just adjust the sugar in the recipe, or, if the original recipe has no sugar, you might want to add something tart (a dry wine, regular or rice vinegar, any citrus juice) to balance it. You can make food taste any way you want - it's going in your mouth, after all!

on 2014-04-04 01:39 am (UTC)
acelightning: dramatically lit place setting awaiting serving of fancy food (eats01)
Posted by [personal profile] acelightning
What I mostly meant is that, whatever you care to eat, you're "allowed" to make it taste exactly the way you want it to (or the way you and your companions want it to, if you're dining with other people). And if it's just for yourself, go ahead and make it any way you know you like. But don't be afraid to experiment from time to time; if it doesn't come out tasting good to you, just don't make it that way again. (And ask your sister for advice.)

on 2014-04-04 04:21 am (UTC)
acelightning: dramatically lit place setting awaiting serving of fancy food (eats01)
Posted by [personal profile] acelightning
You're welcome! That's what this community is all about :-)

on 2014-04-02 10:47 am (UTC)
labellementeuse: a girl sits at a desk in front of a window, chewing a pencil (Default)
Posted by [personal profile] labellementeuse
There's a Pacific dish called oka or ika mata. You can google a bunch of recipes, but the gist is that raw fish is marinaded in lime and lemon juice, and then mixed with tomatoes, cucumber, various other vegetables (I do spring onions) and coconut milk for a kind of fish salad. it's really good in summer. here's one recipe and <a href="http://publicaddress.net/cracker/martin-bosleys-ika-mata-and-scott-kellys/>here's another</a>.

on 2014-04-02 04:16 pm (UTC)
elynross: (Default)
Posted by [personal profile] elynross
I just made a carrot soup that called for just broth, but I used half broth, half coconut milk, just because it sounded good. *g* You could put it in pea soup, or red/yellow lentil soup, or potato soup, or leek soup -- I'd happily use it for at least part of the milk in anything that used milk, and for which it sounded pretty good. For the record, this is the carrot soup, except I couldn't find harissa and didn't want to take time to make it once I found a recipe, so I just mixed up garlic/coriander/cumin/carroway/olive oil/red pepper/red pepper flakes in some proportions and used that. Then added the coconut milk.

And I recommend yummly.com, which has all these recipes with coconut milk. (Smoothies, I forgot about those!)

on 2014-04-02 08:47 pm (UTC)
ciaccona: Photo of a green field with haystacks, with a higher hill and mountain in the background. (Default)
Posted by [personal profile] ciaccona
Coconut black beans with mango and avocado! Still tasty even if you don't have mango/avocado.

I know what I'm making for dinner tonight!

on 2014-04-03 01:48 am (UTC)
bluemeridian: Blue sky with fluffy white clouds through a break in the tree tops (Default)
Posted by [personal profile] bluemeridian
I don't have anything to add to the information already provided, but as someone who has two cans of coconut milk in her pantry that she's been staring at for a while and wondering where to start - thank you for asking the question!

on 2014-04-03 02:53 am (UTC)
ranyart: (Default)
Posted by [personal profile] ranyart
So, I LOVE this recipe for Thai curry coconut soup made with a roasted pumpkin or squash (I think kabocha is my favorite to use here), and I think you could pretty easily adapt the base recipe to have another flavor element that's not curry paste.

on 2014-04-03 02:58 am (UTC)
ranyart: (Default)
Posted by [personal profile] ranyart

Hmmm, some of that depends on what kind of spices you like. Maybe garlic and cumin, and a little lime juice added at the end?

on 2014-04-03 07:25 am (UTC)
acelightning: bowl with chopsticks (eats02)
Posted by [personal profile] acelightning
Ginger - the more the better. Hot pepper and/or black pepper. Garlic, but use it sparingly. Sour/tart/tangy flavors of your choice to cut the sweetness. Salt will also help keep it from tasting like dessert.

To stay away from the "curry" flavor, don't use cumin, coriander, turmeric, mustard, or fenugreek.

on 2014-04-04 01:28 am (UTC)
acelightning: shiny purple plate with cartoon flatware (eats03)
Posted by [personal profile] acelightning
Those are the dominant flavors in curry, along with ginger and hot pepper - but you can take ginger and hot pepper in so many other directions that don't taste like curry, I had to go with the more specifically "curry" ones.

Am I correct, though, in assuming that what your partner can't tolerate about curry is the hot pepper?

on 2014-04-04 04:27 am (UTC)
acelightning: adorable little bunny blowing a "razzberry" (bunnyrazz)
Posted by [personal profile] acelightning
I understand. I love hot things myself, but when I first tried Indian food, I hated the taste. I did a little research, and discovered that I simply loathed the flavors of mustard, cumin, and coriander, which is why I know they're some of the major spices in curries. I think that's what your SO doesn't like about curries, too.

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