Coconut Milk Dishes

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Coconut Tapioca with Tropical Fruit

This tropical inspired dessert is perfect to finish a Caribbean or Asian themed meal.

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Coconut-Lime Chicken Tenderloins and Snow Peas

Double the flavour, halve the work — simply by using the same tangy combination of coconut milk, lime juice and brown sugar for both poaching the chicken and dressing the salad. Crisp lettuce, cabbage and snow peas add freshness and an irresistible crunch to this simple meal.

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Frejon – Coconut Bean Soup

The frejons consumed in Nigeria and West Africa are puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding. In certain countries the dish is flavoured with cocoa.

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Gaeng Kiaw Wan – Thai Green Curry Paste

Green Curry is a variety of curry in Thai cuisine. The name green curry derives from the colour of the dish, which comes from fresh Thai basil and green chillies. The sweet in the Thai name (wan means sweet) refers to the particular colour green itself and not to the taste of the curry.

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Gaeng Panang Gai – Panang Chicken Curry

Gaeng Panang curry is a nice creamy curry that goes well with chicken, is simple to make and not too time consuming.

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Gaeng Panang Neua – Panang Beef Curry

Panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry, making it very popular.

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Gang Garee Gai – Yellow Curry with Chicken and Potatoes

Yellow Thai chicken curry, seen as Gang Garee Gai or Kaeng Kari on English menus, is one of the most fragrant and hearty curries in Thai cuisine. The essence of making Thai curries is to heat the thick creamy part of the coconut milk until the oil and milk separates, and then frying it with curry paste until it becomes fragrant.

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Ginataang Labong – Bamboo Shoots in Coconut Milk

The coconut milk and coconut cream add a bit of sweetness to this dish, while the bamboo shoots gives it a textural crunch.

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Grilled Sweetcorn with Coconut Sauce

Nicely charred sweetcorn straight off the bbq or out of the oven accompanied with a coconut flavoured butter sauce.

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Haw Mok Muu – Steamed Pork and Vegetable Curry

This recipe, which is equally delicious made with seafood or chicken, is traditionally steamed in a dish made from (or lined with) fresh banana leaves. If you can’t find any, line a baking dish aluminium foil.

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Kaeng Matsaman – Massaman Curry

The flavouring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chilli and tamarind sauce.

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Khanom Pang Jim Sangkhaya – Pandan Coconut Custard or Dipping Sauce

A silky smooth pandan coconut custard dipping sauce, this pandan custard is a common spread or dipping sauce for fresh breads of all sorts, waffles, fried bread sticks, and Pa Thong Ko (Thai Doughnuts).

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Khow Suey – Burmese Noodle Soup

Khow Suey is a delicious noodle dish from Burma made with egg noodles, curried chicken and coconut milk. Served with a variety of condiments, each spoon full of soup you eat will be bursting with flavours! Khow Suey is probably the first thing that comes to mind when you think about Burmese cuisine.

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Kiwi Coconut and Watermelon Popsicles

What more can you need than the tropics blended into an icy pole – this is definitely a great way to cool down on a hot summer day, and so easy to make.

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Kluay Khai Chuam – Banana in Syrup

This classic Thai dessert is great warm, at room temperature, cold, or topped with crushed ice. It’s also pretty easy to make. You need baby or nino bananas, though; regular Cavendish bananas turn all mushy and weird in the simmering syrup.

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