Yield: Yields 1 cup thick coconut milk and 1 cup thin coconut milk
You can use canned coconut milk for the South Indian Chicken Curry, but it often has a “tinny” flavor, so I prefer to make it fresh from dried, shredded coconut. Be sure you don’t buy the sweetened shredded coconut used for baking, which is too sweet to use in curries. If you can’t find unsweetened grated coconut at your grocery store, try a natural-foods store or Indian market.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
1. Soak 1 cup coconut in 1 cup boiling water for 10 to 15 minutes.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?