Coconut, ma phrao, is found nearly everywhere people have settled in all parts of the country and its production is important to the economy. The use to coconut milk in curries is a hallmark of Thai cooking. The meat of mature ripe nuts is scraped either by hand or by machine. The grated coconut is placed in a basin and mixed with a certain amount of warm water. The coconut is then picked up in the hand, held over a second container, and squeezed to press out the coconut milk, ka-thi. A fine meshed strainer should be positioned below the hand during squeezing to catch any meat that falls. Many cooks add a little salt to the water or the milk.