When ready, the chicken is steamed to a tender texture, flavoured both by the coconut and the bamboo and emanating a faint lemon odour. Even more coconut recipes are found at peninsular South East Asia, where Thai cooks add a new dimension to the art of cooking with coconut. In Thailand, the term curry always refers to food cooked in coconut milk. Several standard recipes of curry pastes are known by their colours. Some recipes omit this first step, but it does bring out more flavour.
Thai curries are rather thin, almost soupy, in consistency.