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Curry Chat => Lets Talk Curry => Topic started by: tempest63 on May 28, 2007, 04:51 PM

Title: Coconut milk
Post by: tempest63 on May 28, 2007, 04:51 PM

Hi Guys,
just wondering if anyone has ever frozen coconut milk out of a tin.

I regularly cook an Aubergine and Lentil curry that uses about 100ml of tinned coconut milk and end up throwing the rest away. I thought it may be possible to freeze it in the correct quantities in ice cube trays? This means I will only have to but a tin every 5 or 6 curries and it will always be readily measured out.

Title: Re: Coconut milk
Post by: HOTRING on May 28, 2007, 05:02 PM

Yes I have always a supply in the freezer but put them in a bag once frozen so they don't taint, also they are great in a baileys & put a stick in a couple as they make a loverly ice lolley ;D

Title: Re: Coconut milk
Post by: tempest63 on May 28, 2007, 05:08 PM

Quote from: HOTRING on May 28, 2007, 05:02 PM

Yes I have always a supply in the freezer but put them in a bag once frozen so they don't taint, also they are great in a baileys & put a stick in a couple as they make a loverly ice lolley ;D

Thanks HR. I will give that a go later today.

T63

Title: Re: Coconut milk
Post by: madmatt on September 15, 2011, 05:53 PM

Quote from: tempest63 on May 28, 2007, 04:51 PM

Hi Guys,
just wondering if anyone has ever frozen coconut milk out of a tin.

I regularly cook an Aubergine and Lentil curry that uses about 100ml of tinned coconut milk and end up throwing the rest away. I thought it may be possible to freeze it in the correct quantities in ice cube trays? This means I will only have to but a tin every 5 or 6 curries and it will always be readily measured out.

Hi Tempest,

I realise this is a REALLY old thread, but i'm searching for a Brinjal/Aubergine recipe, and the one you mention sounds good.
Would you post the recipe for me to try?

Regards

Matt

Title: Re: Coconut milk
Post by: loveitspicy on September 15, 2011, 09:16 PM

Here's one MadMatt

250g Aubergine (small eggplant) trimmed
pinch of asafoetida
4-5 tsp ground turmeric
1 tsp chili powder
250ml ( 1 cup) coconut milk
salt to taste

cut aubergine into slices
Put asafoetida in a bowl and add 1 tbsp of water - stir until dissolved
Heat oil in a pan medium heat
Add aubergine, season with salt
Add turmeric, chili powder and asafoetida mixture and stir -fry for about 2 mins.
Reduce heat to low and simmer for about 10 mins.

Remove the pan from the heat, stir in the coconut milk, then return to a low heat and simmer for 3-4 mins.
Adjust seasoning to taste.

best, Rich