– 2 cups each of "thick" and "thin" coconut milk

Coconut milk is a creamy liquid extracted from the grated meat of mature coconuts (Cocos nucifera), a tropical palm native to Southeast Asia. "Thick" and "thin" coconut milk refer to different stages of extraction: thick coconut milk is the first pressing of grated coconut meat combined with hot water, yielding a rich, fatty emulsion containing 13-20% fat; thin coconut milk is produced from a second or third pressing of the same coconut solids with additional water, resulting in a lighter liquid with 5-8% fat content. Both forms are white or off-white in color with a mild, slightly sweet coconut flavor. Fresh coconut milk can be made by hand, though commercial canned versions (both thick and thin) are standard in modern kitchens.

Thick and thin coconut milk serve distinct roles in Southeast Asian, particularly Thai and Indian, cuisine. Thick coconut milk is used to create rich curry bases, coconut cream desserts, and the luxurious finish of curries; it is typically added near the end of cooking or used to create the foundation of coconut-based sauces. Thin coconut milk is employed as a cooking liquid for curries, soups, and braises, allowing flavors to meld while maintaining a lighter consistency. Together, these products are essential in dishes such as Thai green curry, laksa, massaman curry, and coconut rice. The two milks can be combined strategically: thin milk simmers the dish while thick milk enriches the final sauce. Thin milk also serves as a thinning agent if thick milk becomes too concentrated.