One of my husband’s recipes calls for half a can of coconut milk, which always leaves me with half a can sitting in the fridge. In the past I have:
Cooked it with rice—but this really only makes a single serving.
Let it sit in the refrigerator until it gets moldy.
Well, pooh on that. Anyone have a kick-ass recipe that calls for about 2/3 of a cup of coconut milk?
Add rum and pineapple and a scoop of really good vanilla ice cream – blend till smooth and enjoy!
Use it to marinate chicken strips and then grill the strips and serve with peanut sauce. Or, after marinating, coat the strips in japanese breadcrumbs and shredded coconut with just a pinch of cayenne pepper and bake. Dip in a lemon sauce made with lemon juice and sugar, with a sprinkle of red pepper flakes.
Damn, beat me to Satay…
Find another half-can and bang 'em together.
Invite extra friends over, and tell your husband to double the recipe.
What is it, btw?
You could make a pretty easy curry with it.
Brown some meat/onions in a pan, mix in several TBSP’s of curry paste from your local Thai or Indian grocer (or maybe even from the supermarket). Maybe add some stock. Add coconut milk.
Add peas/carrots/scallions/ginger/garlic/salt/pepper as you see fit. Perhaps a little lime juice.
Cook until thickened a bit, and your meat is done.
Serve over rice.
For meat. . .pork, chicken, shrimp, whatever.
Freeze it in a plastic bag, and use it for the next time you have a recipe that calls for half a can. Coconut milk freezes well.
Susan
In response to both Trunk and kaylasdad, it’s vinadloo. 
I didn’t know you could freeze it. That would be a very thrifty solution.