I’m not seagoon but the answer is usually… more curry!! (To freeze, if needed)
I have half a tin of coconut cream in my fridge waiting precisely to be used in that manner after my epic cooking sesh on Sat. Just gonna see if my aunt drops off any food this arvo and cook up something to go with it.
But for that you tend to refrigerate it then scoop the solid fat out so it’s thicker and more whippable. (I’ve done this once but think I made it a bit too thick. Guess it depends on if it separates a lot, and if skimming the coconut cream would leave much thinner liquid for the curry.) Coconut milk wouldn’t work for this.
Otherwise you can use it up as coffee creamer or freeze it in ice cube trays for later
Or double the curry recipe to use the whole can and freeze the other half of the food in portions
Yay! From what I remember, it said to use half a can of coconut cream (milk?). If you use half, what will you do with the other half?
I’m not seagoon but the answer is usually… more curry!! (To freeze, if needed)
I have half a tin of coconut cream in my fridge waiting precisely to be used in that manner after my epic cooking sesh on Sat. Just gonna see if my aunt drops off any food this arvo and cook up something to go with it.
Yep that’s what I was thinking of doing!
Enjoy :)
If it’s coconut cream you can sweeten and whip it like vegan whipped cream.
But for that you tend to refrigerate it then scoop the solid fat out so it’s thicker and more whippable. (I’ve done this once but think I made it a bit too thick. Guess it depends on if it separates a lot, and if skimming the coconut cream would leave much thinner liquid for the curry.) Coconut milk wouldn’t work for this.
Otherwise you can use it up as coffee creamer or freeze it in ice cube trays for later
Or double the curry recipe to use the whole can and freeze the other half of the food in portions
the full can . I use low fat coconut cream in my cooking
https://www.recipetineats.com/thai-red-curry-with-chicken-mango/