Recipe Talk: Coconut Milk

Coconut milk is good and good for you. Reading some recipes at 'the place that sells the canned Thai curry', one learns that it is ok to simmer coco milk for a long time, and one should fry meat and vegetables with the material at the top of the can of milk. Excellent information.

Making Thai curry from a small can of red curry, green curry, tamarind curry, etc, is simple, one follows the English language instructions on the label or one looks up some recipes online. The best recipe I have found yet involves making spaghetti sauce the normal way and then adding a can of coconut milk. As is the case with many other changes in my life in the past 15 years, I am sure I will never make plain spaghetti sauce ever again.

Here's a good one: bacon, coconut milk, vegetable, egg + fried rice.

Indian curry is another good idea, as with Thai it is easy and inexpensive to get restaurant quality food in the kitchen. The key is to cook up some 'garbanzos' to create the base of the curry.

Growing up with European-American food you learn it's good to simmer things, and sometimes leftovers taste better because the food gets more suffused with the onion, garlic, parsley, sage, as time passes. With Asian food, which may have a shorter simmering time, you fry or pop the spices in oil, as the beginning of the cooking process.

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