COCONUT MILK

One ingredient 5 ways

COCONUT MILK CAKE

Bake yellow cake mix as directed in

cake. Mix 1 can of condensed milk and 1 cup coconut milk together and pour over cake while still warm and let stand until mixture is absorbed in the cake. When cool, cover cake with Cool Whip and sprinkle cake with coconut.

SHRIMP IN COCONUT MILK

Combine 500g shrimp, finely chopped, meat from 2 small coconuts, grated, 1 onion, chopped and 1 teaspoon salt. Take 10 to 15 spinach or lettuce leaves and spoon mixture into each vegetable leaf and wrap mixture. Arrange in pot and pour 1 cup coconut milk over wrapped mixture. Cover and simmer for about 20 minutes. When almost done, add 1 more cup of coconut milk and 2 hot green peppers.

THAI CHICKEN AND COCONUT MILK SOUP

of 1 lime on 115g chicken breast, cut into small chunks and let stand while you prepare the rest of the soup. In a medium saucepan, place

of lemon grass, cut into very thin

of galanga or ginger, and chilies. Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are almost done. Remove from heat and serve immediately with fresh cilantro leaves for garnish.

FISH BAKED IN COCONUT MILK

low baking dish. Cover with 1 cup coconut milk, 1 teaspoon salt and dash of pepper. Bake in oven at 160C degrees until fish is cooked. Approximately 20 minutes.

THAI CHICKEN CURRY IN COCONUT MILK

Heat 2 tablespoons oil in a saucepan. Stir-fry 2 tablespoons green curry paste for one minute. Add 1 cup sliced chicken breast and 2 tablespoons fish sauce. Stir fry until chicken is done. Add 2 cups coconut milk and bring to boil. Add 1 cup sweet peas and 2 green chilies, cut lengthwise. Cook for 3 to 5 minutes. Remove from heat. Serve with rice. —lifestyle@timesofoman.com