Coconut milk is a thick and creamy liquid that is extracted from the pulpy meat of a coconut. It is widely used in Indian, South Asian, Pacific Island and Caribbean cuisine to bring a creamy, cool flavor to spicy curries, stews and stir-fries. Coconut milk is widely available in most supermarkets. Look in your local supermarket's international section to find cans of coconut milk and low-fat coconut milk. When cooking with coconut milk, you will need to exercise caution to avoid curdling. The milk curdles when cooked too long at high temperatures.
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Pour in coconut milk after you have sauteed your meat or vegetables.
Turn the heat down to low and do not boil the dish once coconut milk has been added.
Stir the dish constantly while it is cooking to avoid curdling, using a flat, wide spatula. Use the spatula to lift and turn the liquid.
Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so do not use it if you are making a dish that requires a thin sauce.