recipe with coconut milk
The Best recipe with coconut milk
My family loves this recipe because it’s so versatile—you can make it ahead, store it easily, and it just keeps getting better as it sits. It’s perfect for when we’re hosting a little get-together or just want something comforting to share with friends. And honestly, the health benefits make it even better. Coconut milk is packed with medium-chain triglycerides, which are great for energy, and it’s naturally lower in saturated fat than some other dairy-based creams. Plus, it’s a great way to sneak in some extra nutrients without making the dish feel like a chore. My kids don’t even realize they’re getting something good for them—they just think it’s delicious. And for me, knowing I’m feeding them something that’s nourishing without sacrificing flavor is just the icing on the cake.
Coconut Milk Coconut Curry Rice
A fragrant and creamy coconut milk curry paired with fluffy rice, offering a rich blend of tropical flavors and aromatic spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups jasmine rice
- 4 cups water
- 1 tbsp butter or oil
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 bell pepper, diced
- 1 cup mixed vegetables (e.g., carrots, peas)
- 1 cup cooked chicken or tofu (optional)
- 1 tbsp coconut cream (optional)
👨🍳Directions
-
1
Rinse the jasmine rice thoroughly under cold water, then soak it in water for 20 minutes. Drain and set aside. -
2
In a saucepan, bring the water to a boil. Add the drained rice and butter/oil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and water is absorbed. -
3
In a separate pan, heat oil over medium-high heat. Sauté the onion until soft and translucent (about 5 minutes). Add garlic, ginger, and curry paste, cooking for 1 minute until fragrant. -
4
Pour in the diced tomatoes, coconut milk, soy sauce, turmeric, coriander, and cumin. Stir well and bring to a simmer. Add bell pepper and mixed vegetables, cooking for 8-10 minutes until vegetables are tender. -
5
If using chicken or tofu, add it in the last 5 minutes of cooking. Stir in coconut cream (if using) and adjust seasoning to taste. -
6
Serve the curry sauce over the cooked rice. Garnish with fresh cilantro or lime wedges if desired.
🔧Equipment
- Large pot
- Saucepan
- Wooden spoon
- Mixing bowls
- Knife and cutting board
- Frying pan
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of coconut milk to the rice while cooking.
- Substitute chicken with shrimp or chickpeas for a vegetarian option.
- Ensure your curry paste is of good quality for the best flavor.
- Adjust the spice level by reducing or increasing the curry paste.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
Watch Video Of How Coconut Milk Coconut Curry Rice Works
❓ Frequently Asked Questions About Coconut Milk Coconut Curry Rice
1. What is the best way to choose the right coconut milk for my recipe?
The best coconut milk for your recipe depends on the dish you’re making. For creamy textures, use coconut cream (the thick, solid part from a full-fat can) or heavy coconut milk (the thicker liquid). For lighter, fluffier results, opt for light coconut milk (the thinner liquid). If you’re making something like curries, soups, or desserts, a full-fat can (like Thai Kitchen or Thai Kitchen Light) works well. Avoid powdered coconut milk unless you’re making a quick, no-cook recipe, as it lacks the rich flavor and creaminess of fresh or canned versions.
—
2. Can I substitute coconut milk for dairy milk in baking recipes?
Yes, you can substitute coconut milk for dairy milk in baking, but keep in mind that it adds a subtle coconut flavor and can make baked goods slightly denser. For a 1:1 ratio, use full-fat coconut milk (not light) to mimic the richness of regular milk. For cakes, muffins, or bread, you might need to adjust the liquid slightly—add a splash more if the recipe calls for water or milk. If the recipe includes butter, coconut oil can also work as a substitute (use equal amounts). Keep an eye on texture; coconut milk can make things slightly grittier than traditional milk.
—
3. How do I properly heat coconut milk without curdling it?
Heating coconut milk correctly is key to avoiding a separation or curdled texture. Start by warming it gently in a low-to-medium heat pot (never boiling). Stir occasionally to prevent scorching. If using coconut cream, you can simmer it lightly for a few minutes to thicken it further (like for a coconut milk pudding). For light coconut milk, heat it just until steaming (about 180–190°F/82–88°C) to avoid making it too thin. If you’re making a sauce or curry, a gentle simmer (not a rolling boil) works best. Avoid high heat or shaking the pot, as this can cause separation.
—
4. Why does my coconut milk-based dish taste too sweet or overly coconut-y?
Overly sweet or strong coconut flavor usually comes from using light coconut milk (which is sweeter) or overusing it. If your dish tastes too sweet, reduce the amount or balance it with acidic ingredients like lemon juice, vinegar, or tomatoes. For a milder coconut taste, use coconut cream (less sweet than milk) or blend in a little coconut water to dilute the flavor. If you’re making a dessert, consider adding a pinch of salt or a touch of vanilla to cut the sweetness. For savory dishes, a pinch of salt or a splash of lime can also help balance the flavor.
—
5. Can I freeze coconut milk, and how do it properly?
Yes, you can freeze coconut milk, but the texture changes—it becomes watery when thawed. For best results, use coconut cream (not milk) and freeze in an airtight container. Let it sit for 24 hours to solidify, then scoop the thick cream into a separate container. The liquid part can be strained out and frozen in ice cube trays for later use (like in smoothies or sauces). If you freeze coconut milk, the fat separates, making it less ideal for cooking. For desserts, freeze the cream directly in the recipe (e.g., coconut milk pudding) and blend it back in when needed. Avoid freezing in a can, as the pressure can cause leaks.
