How is Coconut Cream used in Thai cooking?

Coconut cream is the rich first pressing from grated coconut - thicker and more concentrated than the milk that follows. It's what gives a Thai curry its body and gloss. Cooks often crack the cream in a hot pan first, frying it until the oil separates out, then fry the curry paste in that fragrant fat to build the base of the dish. It carries a deep, velvety coconut richness that softens chili and ties a curry together. The cream sits on top of a can or pot; scoop it from there rather than stirring it in.

Can I cook with Coconut Cream in a Chiang Mai cooking class?

Yes - we use Coconut Cream in our hands-on classes. Explore them on our Cooking Classes page.

Coconut Cream - Thai Pantry Essentials | Thai Akha Kitchen

Coconut cream is the rich first pressing from grated coconut - thicker and more concentrated than the milk that follows. It's what gives a Thai curry its…

Coconut Cream - Thai Pantry Essentials | Thai Akha Kitchen Coconut cream is the rich first pressing from grated coconut - thicker and more concentrated than the milk that follows. It's what gives a Thai curry its…