Instructions: Using fresh coconut first prise the flesh off the shell. Whether you also peel off the brown skin depends on the dish if it needs to look pale remove the skin if not leave it on. Grate the coconut meat in a food processor or blender. To make about 350ml coconut milk fill a measuring jug to the 450ml mark with grated coconut. Empty it into a blender or food processor. Add 300ml very hot water. Blend for a few seconds. Line a sieve with a piece of muslin or cheesecloth and place it over a bowl. Empty the contents of the blender into the sieve. If you leave this milk to stand cream will rise to the top.

Tinned coconut milk is available from most Chinese and indian grocers. A brand which I like is Chaokoh from Thailand. Sometimes because of the fat in it tinned coconut milk becomes very grainy. To rectify this you can either whirr the milk for a second in a blender or beat it well .

Powdered coconut milk: you can now buy packets of powdered roconut milk from Oriental grocers and supermarkets. I like the Emma brand. which comes from Malaysia. Directions for using the powdered coconut milk are given on the packet. This is best added towards the end of the cooking period as it tends to separate easily.

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