should be fine. as a rule soy/veg milks (including coconut) take a lot longer to go 'off' than dairy products. double bonus points if there's chili spice in, as capsaicin (sp?) is a natural preservative.

I'd eat it.

I'd eat it even if it were dairy, probably.

If you have some reason to be extra careful(immunosuppressed, for example) skip it, just in case.

Wow, that sounds great.

oh yea, also any salt + the acid in the lemon juice helps as a preservative, too. General rule of thumb: the more spicy/salty/acidic (or all 3) a dish is, the longer it will hold at room temp. Vegetables hold far longer than animal proteins, which are what tend to go off quickly. Cheese has its own semi-preservative enzymes as well; the harder the cheese, the longer you can leave it out. hell here at chez lfr, we leave butter out for days and days, it doesn't go bad, it just gets squishy.

I really shouldn't worry about it. If you are concerned, just heat it up to a simmer again prior to putting it away.

I was horrified the first time I went to an European grocery store only to find eggs stored on shelves at room temp. I got used to it.

Keep in mind also that I grew up trimming mold off questionable fridge inhabitants and eating day-old leftovers that got forgotten on the stove, so take that for what it's worth.

I was horrified the first time I went to an European grocery store only to find eggs stored on shelves at room temp.
Heh. My grandmother kept her eggs in a bowl on the counter. After all, they sit in the henhouse at whatever temperature for a day or so...

Long ago I was curious about whether coconut milk freezes, so I emailed Taste of Thai and asked them. They said it does, so now I do. Their Q&A service is great.

I usually have an iron stomach, but that recent bout of salmonella has me a little gun shy.

Plus, I so rarely make curry that coconut milk is just not a product I'm really familiar with, so I feel a little unsure of my instincts on it.

Also also, I've been trying to google for info on this, and getting some interesting results. Apparently coconut milk is used a fair amount for preserving animal semen. It seems that bull sperm will last fairly long when mixed with room-temperature coconut milk, in case any of you were wondering.

And yes, Miko, it was fabulous. I was trying to find a way to use up some of the bok choy I got from the CSA -- it goes bad so fast that I keep having to throw it away, so I was determined this week to eat at least some of it -- so I tried that recipe on a whim and yum yum yum. (Though I did double the curry, and probably could have quadrupled it without it being too hot; even doubled it was more "mildly flavorful" than even close to "spicy.")

Good tip. Other people's "spicy" tends to be my "mild" as well.

I was also rather impressed with myself for creating such crispy salmon. I'm not usually particularly good at cooking fish, but it turned out perfectly.

OK, thanks all. I shall use the leftover curry sauce on some veggies tonight.

I'd heat it and eat it.

And I still keep eggs at RT.