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May 24, 2007 11:24 AM

1/2 can of Coconut Milk...What to do?

I made an indian shrimp curry, but only used 1/2 a can of coconut milk. Now I need to use it before it goes bad, but in a vegetarian dish (no fish)...Here is what I have handy...

Frozen Broccoli, Spinach and Corn

I could go to the grocery store, but would like to avoid it, if possible!


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  1. You can freeze it for next time you need a half a can of coconut milk. I freeze mine in those little ziploc plastic containers. Works just fine.

    1 Reply
    1. re: AmyH

      I have a favorite curried chick pea recipe and a red lentil dal that use half a can. I do the same. Freezes and thaws beautifully.

    2. How about creamy zucchini-tomato soup? Sautee up the zucc, tomato, onion and then blend with the coconut milk and some water or veggie broth. Make a small batch and you should have enough coconut milk to infuse the flavor.

      1. Basmati rice with fried shallots is very good prepared with some coconut milk in the liquid

        4 Replies
        1. re: Candy

          That was my first thought. Toss it in with the rice

          1. re: scubadoo97

            I often make my white/jasmine rice with coconut milk. Add 1 cup coconut milk and 1 cup water to 1 cup rice and prepare as usual. But, watch as it simmers as the sugar content in the coconut milk will sometimes cause it to boil over.

            1. re: ashes


              I'd use it instead of some of the water to make coconut jasmine rice. Toast some coconut flakes and sprinkle on top before serving. Put a large piece of peeled ginger in the pot while the rice cooks, remove when rice is done. Delicious and freezes well.

              1. re: financialdistrictresident

                Agreed. I make coconut milk rice for a lot of beans and rice dishes. It is especially good with red beans and rice or black beans.

        2. Vegetable soup, Thai style.

          1. Tomato saar, a Maharashtrian soup.

            5 Replies
            1. re: Melanie Wong

              You describe the makings of a nice curry there. Cook all and stir through the coconut milk at the end.

              1. re: rcallner

                I have all the indian spices; and would know what to do with those; but what spices would I use to get a Thai flavor?

                1. re: sds

                  lemongrass, shallots, kaffir lime leaves finely slivered, ginger, galangal.

                  1. re: Louise

                    Plus fresh hot chilis to taste. Lime juice & lime zest if you don't have lemongrass and kaffir lime leaves. Ginger only if you don't have galangal.

                    1. re: Sam Fujisaka

                      Have you taken any of Kasma's classes?