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Besides a good curry paste, “coconut milk” is another must-have ingredient — it’s at the very heart of Thai cooking, adding richness, aroma, and creaminess to both savory and sweet dishes, bringing out the umami in every bowl.
The coconuts typically used in cooking are mature ones, sometimes called “curry coconuts,” which yield less liquid but have thicker flesh — grated and pressed, they produce rich, concentrated coconut milk, whether stirred into a curry, poured over a dish, or used in desserts.
Since Namjai Curry Paste has been part of the curry-loving community for over 68 years, we’re sharing how to choose the right coconut milk for cooking — pick the right one and your diners will keep coming back, whatever dish you make!
Coconut cream (first pressing)
This is the very first batch pressed, the richest of them all, pressed using warm water to draw out the sweetest, most fragrant, richest flavor. It’s perfect for curries like choo chee, panang, or massaman, letting the paste release its oil for a glossy, beautiful sheen.
Many people have heard of meatballs or grilled pork marinated in coconut cream, which not only creates a unique flavor but conjures up images of soft, sweet, fragrant meat that’s tender in every bite.
For those with a sweet tooth, coconut cream is an excellent way to add richness to desserts, whether crispy water chestnut dessert, filled sweets, or seasoned with salt and drizzled over a dessert like fresh coconut cream over rice flour jelly — utterly rich and satisfying.
Second-pressing coconut milk
Many people may not be familiar with the term “second-pressing coconut milk” or “medium coconut milk” — either name works. This is the second batch pressed after coconut cream, so it’s less concentrated but still richer than the third pressing. It’s good for dishes that don’t need extreme richness, such as tom kha gai, or for simmering meat until tender before cooking, like beef green curry that melts in your mouth, and it’s also great for cooking coconut rice that fills the whole kitchen with fragrance — utterly mouthwatering.
Third-pressing coconut milk (coconut milk “tail”)
This is the third batch pressed, and naturally the least concentrated of the three.
Since this batch has been pressed multiple times and the coconut flesh still holds quite a bit of water, the resulting milk is thinner — but that actually makes it perfect for desserts, keeping them from being overly rich or heavy, such as curries made with a hint of sweetness. It also works as an alternative to cow’s milk for those who are lactose intolerant, vegetarian, or vegan — blend it into a health drink like a smoothie, and it’s just as rich and refreshing as cow’s milk.
Now you know — next time you’re in the kitchen, you can’t just grab any coconut milk for any dish, because each dish calls for a different type, to bring out the best texture and flavor in every bite.
Keep Namjai in your kitchen for guaranteed deliciousness every time!
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