I have @ half a can of coconut milk left from the Curry Buerre Blanc. Can I freeze it in an ice cube tray for later use? If not, what can I use it in before it spoils?
Cis
Cis
Cis
Empress for Life
Empress for Life
Coconut milk question
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I have @ half a can of coconut milk left from the Curry Buerre Blanc. Can I freeze it in an ice cube tray for later use? If not, what can I use it in before it spoils?
Cis
Cis
Empress for Life
Definitely, freeze----always a nice addition to those coconut Thai recipes. I have frozen this with great success!!
"Never eat more than you can lift" Miss Piggy
how funny, after the Ethiopian dinner, I searched for uses for l/o cottage cheese, yogurt and coconut milk....
but I agree with Roxanne, I have frozen it before. do you have MasterCook??? If so, do a search there - I have a lot of recipes I've entered, but there are also lots that come/came with the program. coconut shrimp coconut rice - this is good! peanut sauce oh, and just saw this one - I'll do this one with mine - I think I have enuf for a half recipe.... * Exported from MasterCook * Floridian Shrimp Tomato Risotto Serving Size : 4 2 pounds fresh Florida tomatoes 2 tablespoons vegetable oil 1 teaspoon minced garlic 1 15-ounce can unsweetened coconut milk 1 cup long grain white rice 1 4 1/2-ounce can chopped mild green chilies 1 8-ounce can crushed pineapple in juice -- drained, reserve 1/4 cup juice 1 cup curry powder 1 teaspoon salt 12 ounces shelled and deveined cooked shrimp Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups); set aside. In a large saucepan heat oil until hot; add garlic and reserved tomatoes. Cook, stirring occasionally, until tomatoes have softened, about 3 minutes. Add coconut milk, rice, chilies, pineapple juice, 1/4 cup water, the curry powder and salt. Bring to a boil, stirring occasionally; reduce heat to medium-low, cover and simmer until rice is tender, about 15 minutes (some of the liquid will not be absorbed). Stir in shrimp and crushed pineapple; simmer until shrimp are hot, about 1 minute. Source: "Florida Tomato Committee"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Oh yum, anything with shrimp is good with us. But shrimp and a use for the coconut stuff, that's just double good
Cis
Cis
Empress for Life
I freeze all the time in ice cube trays. And I use the frozen in the curry beurr blanc. Works great!
Erin
Mom to three wonderful 7th graders! The time is flying by.
This sounds really good. But....1 Cup of curry powder or do y'all know something I don't?
PJ
PJ
Oh *****!! did not even see that - I'd say curry powder "to taste" -
(it's not a typo,I just copied and pasted...)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
I always have a bag of coconut milk cubes in the freezer-- roughly, each cube is about a tablespoon.
Also, in my never-ending quest to cut fat (esp the saturated stuff) from my cooking, I have found that using only half of the amount of coconut milk in a recipe and subbing a mixture of lowfat half & half and coconut extract works great. About 1 cup of lf half & half to 1 teaspon of coconut extract is good. To keep the extracts flavor from cooking away if I make something that requires a longer cooking time, I will add the extract near the end of the cooking. And while I'm thinking about it, you need to be careful with the lf (and nonfat) half & half-- it tends to separate once it comes to a boil. Just keep the mixture at a simmer.
Thanks for the tip Vicci. I try to watch the fat too, for hubby's sake.
Cis
Empress for Life
Fat? Did you say fat? What's that...do we need to keep it out of our cooking? For a minute I thought you were talking about my rotund body
Fredia and I once ate 2 pounds of cooked bacon and she had her cholesteral tested the next day...it was only 145
Don't wait too long to tell someone you love them.
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