I have just pointed out to you that 3 squeezes of coconut does exist in thai recipies. and that these chefs refer to it as 'hua', 'naam' and 'hang'.... i am not sure what would else it will take to prove it 4u

ngieen, I do not doubt you are relaying correctly what the book says. I posted the Wikipedia info to show that it does not seem to apply the same definition for น้ำกะทิ as the book.

It is possible that the Wikipedia article is wrong, of course, but maybe you should also allow for the possibility that the author of the book is wrong. A third possibility is that the usage is regional and varies from place to place.

The RID (Royal Institute Dictionary) definition David posted does not mention that น้ำกะทิ is specifically the second squeeze, which seems to support the Wikipedia article that treats both หัวกะทิ and หางกะทิ as types of the broader term น้ำกะทิ.

I know this is nitpicking, but I like to get to the bottom of things.

the coconut cream [hua] is the thicker liquid that separate and floats on the top of a thinner liquid. which is the milk [nam kati]

NO MATTER HOW MUCH WATER IS ADDED THE YIELD OF THE CREAM WILL ALWAYS BE THE SAME!!!! as the cream separates from the milk.

now add more water and you dilute the milk for a third squeese which is the tail [hang]... i find it to be quite logic to have a head, tail and body in between. but i am sure that many ppl, thai alike, wrongly use the terms. nuf said

And only a very coconut-poor person would squeeze the same coconut gratings 3 times. Sorry, it may be in recipes but at least where I live, it is not done.

And only a very coconut-poor person would squeeze the same coconut gratings 3 times. Sorry, it may be in recipes but at least where I live, it is not done.

i beg to differ. i am not sure what is your cooking expertise but not every curry dish require the same thickness... some dishes should be just a bit more watery. it might be a waste of energy for you but again you are not Thai and so am i, i live here for 25 years and saw a third squeeze in elite cuisines.

I've lived here for 19 years and learned how to cook from my mother-in-law, so, yes, I do have a bit of experience One does not need to be Thai to learn how to cook Thai food

But I live in the South, they don't eat watery curries down here. So, perhaps it is a regional thing