leftover lite coconut milk?

iVillage Member
Registered: 07-28-2006
leftover lite coconut milk?
3
Mon, 06-04-2007 - 10:45pm
What is something I can do with the leftover half-can of lite coconut milk I have when I make curry? I feel so bad pouring it out, but I have no idea what to do with it, and I don't think it would keep until we have curry again.


















iVillage Member
Registered: 04-01-2005
Tue, 06-05-2007 - 6:56am

How about this recipe that Dana recently posted?:


Chicken Sate with Spicy Peanut Dipping Sauce
Copyright 2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Rush-Hour Dinners


1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts


In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.


Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.


Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)


Spicy Peanut Dipping Sauce:
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.


Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.


Yield: about 1 1/4 cups


Nutrition Information
Nutritional Analysis Per Servings Calories 263
Carbohydrates 12 g Total fat 10 g
Saturated fat 3.4 g Protein 31 g
Fiber 1 g Sodium 617 mg

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Avatar for domino1
iVillage Member
Registered: 03-30-2003
Tue, 06-05-2007 - 5:58pm

I just freeze my leftover coconut milk. Put it in a baggy and stick it in the freezer. Works great.

Lisa.

iVillage Member
Registered: 07-28-2006
Tue, 06-05-2007 - 8:24pm
I didn't know you could do that. What a great idea!