Cooking with coconut milk

Hi! I want to do a Thai curry for my partner and I! I have a recipe that I've always used but it's got a full tin if coconut milk in. I planned to cook everything in the milk then when I serve mine up ill drain the milk off the chicken and veg so in effect I'll have no sauce. How would I syn this do you think as I won't be having the sauce but it'll be cooked in sauce!?

ummm, I'm not sure to be honest as there is bound to be a little that escapes!

Why don't you either just have it and syn it or use a half fat coconut milk if you want to keep the syns minimal?

Evening.

You could try Tesco 'Free Form' Coconut Milk. It is a dairy alternative to milk and is about the same thickness. Strange stuff - it tastes a little bit like Whole milk but you can have 400ml as a HeA . There is an ever so slight coconutty aftertaste and it not unpleasant at all (I use it on my weetabix and Shredded Wheat and it is fine).

I use it to make a grate Thai Red Curry from Slimming Eats - Thai Red Beef Curry | Slimming Eats - Slimming World Recipes (All credit to britmumincanada for a brill recipe, as always).

It is obviously not as thick or creamy as 'normal' coconut milk and Im not saying it tastes like it but it is a great substitute.

The blue dragon light coconut milk is 14.5 syns a tin. So depending how many the recipe serves it won't be to bad

I make a lot of Thai curries & I've managed to adapt them quite well. I cook all the ingredients in stock & just before serving stir in weight watchers Greek style coconut yogurt instead of any coconut milk. It's the strongest tasting coconut yogurt I've found & less of an artificial taste compared to others. I find it works well & hubby hasn't noticed the difference. Each pot only has 1syn so reduces syn value dramatically

I like llewis adapt my Thai curries using either the muller Greek coconut yoghurt or I use natural yoghurt with coconut flavouring