best coconut milk for curry reddit

Specifically for yoghurt, you will probably need to add that in the end but it seems you already got some other more knowledgeable replies on that one. Press J to jump to the feed. The Vegetables: Anything goes, from chopped broccoli or cauliflower, to snow peas, to spinach, butternut squash! The coconut cream makes a huge difference. Our new winner, Aroy-D Coconut Milk ($0.99 for a 14-ounce can), won top marks for a velvety consistency that was creamy but not too thick. http://www.reddit.com/r/AskCulinary/comments/1lli75/what_is_my_curry_missing/cc0i6y1. I would say cook it normally, with the only added cooking time being to reduce your sauce. I've simmered it up to 45 mins. save. I've never been able to make a Thai curry (red, green) in the same way as a Thai restaurant. I did this, thank you. Cookies help us deliver our Services. The other possible explanation is that you aren't cracking the coconut cream. Instead of cooking it longer perhaps let it sit a few hours before serving? best. This isn't actually authentic, but it may explain why the texture isn't what you expect. Step 5: Temper(optional) Temper thinly sliced shallots & Curry Leaves in coconut oil. What you asked for made me immediatley think of a Chef John video. Thai curry is supposed to be a bit runny, but not watery. Tastes great. Perhaps yours didn't break because you used a brand of coconut milk that contained an emulsifier. You can cook this in the normal time and then let it sit in the fridge for a day. R3D10 Brunch: Extra coconut milk? Completely vegan, this coconut milk can be used as a substitute for dairy cream. This nourishing and delicious dish is ready in less than 45 minutes. If you're insistent on breasts, you want to adjust your style, making it quicker and more of a stir fry. I mean, it's basically a stick. We were taught to fry the spices first, then add the coconut milk/cream, bring to a simmer and add meat and veggies. I also buy the curry paste, that is your best bet to make it taste authentic, but you need the right kind of curry paste, I'm not sure the brand name, but the better quality paste the better the curry. Do I treat it sort of like cinnamon and just have it infuse into the coconut milk, then fish it out, or is there some more involved process? Flavour-wise it's fine for my tastes - I occasionally soften some chopped onion and garlic first before adding the rest of the ingredients, sometimes chuck in any random vegetables we need to use up (carrot and sweet potato work surprisingly well), tweak the sweetness (I suppose this is a western thing), add fish sauce and lime juice to taste etc. The author agrees with you on using curry paste. Sri Lankan here: add the coconut milk right before the end, when the meat is tender and juicy and the sauce has been reduced slightly, basically right before you're ready to go - let the curry simmer for about three minutes and then turn off. Then and only then thin it out with coconut milk, add veggies and cook it a bit more to your likings. Edit: your other details are spot on, as well. share. Made with just coconut and water, this Thai import was “clean,” “aromatic,” and “balanced.” Best of all, it was the least expensive product in our lineup. I wasn't planning on following a specific recipe. Add coconut milk and heat til warm; add salt and pepper to taste. no comments yet. I've also tried adding coconut flour (something I have on hand for indian cooking) as I know that it can have a thickening effect, or at least soaks up a lot of moisture, but that hasn't really affected the consistency either - I just get lots of coconut floating in an otherwise indifferent puddle. Although it can be hard to do with many commercial coconut milks as they … First of all you add the coconut milk/cream and cook for a while until it separates into solids and coconut oil (cracking the coconut milk.

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