Nam Kati (Coconut Milk)
タイカレーの甘みとコク！熟したヤシの実から搾る白いミルク
Description
The creamy lifeblood of Thai curries and sweets. A rich white liquid extracted from grating and pressing the mature white flesh of a brown coconut with water.
Classification: Coconut
Shops selling Nam Kati (Coconut Milk)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mature coconut flesh
- Water
Instructions
- (Prep) Fry curry paste in thick 'Hua Kati' (first press cream) until oil splits, then thin the soup with 'Hang Kati' (second press milk).
Learn more Substitutes, pairings, tips
Key spices
Sweet coconut aroma
Substitutes at Japanese supermarkets
Store-bought canned/carton coconut milk
Pairing
Green Curry / All Thai Sweets
Trivia
[Difference] Completely different from the clear coconut water inside young green coconuts. Kati is a fat-rich cooking liquid extracted from mature flesh.
Eating tips & etiquette
Soothes the heat of Thai chilies and protects the stomach. When used in sweets, a pinch of 'salt' is mandatorily added to contrast the sweetness.
Allergen
None