How is Coconut Milk used in Thai cooking?

Coconut milk is the backbone of so much Thai cooking that it's hard to imagine a curry or many desserts without it. It's pressed from the grated flesh of mature coconuts, thinner than coconut cream and used in larger amounts - to loosen curries, build sweet soups, and round out the heat of chili with a soft, creamy sweetness. Across Asia it's used in abundance, fresh where possible. We add it in stages: a little early to fry with the paste, more later to bring the dish to the right richness.

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

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

Coconut Milk - Thai Pantry Essentials | Thai Akha Kitchen

Coconut milk is the backbone of so much Thai cooking that it's hard to imagine a curry or many desserts without it. It's pressed from the grated flesh of…

Coconut Milk - Thai Pantry Essentials | Thai Akha Kitchen Coconut milk is the backbone of so much Thai cooking that it's hard to imagine a curry or many desserts without it. It's pressed from the grated flesh of…