Curry with Coconut Milk Experts!!

[breamster]

OK - after too many attempts my thai and malaysian style currys with coconut milk always split!!

How do I stop the coconut milk splitting?

I'm using a slow cooker on low.

Any ideas PH Foodies?

Thanks.

[Wadeski]

complete guess, but might it be the slow cooker? I always make my thai curries in a wok or pot on the hob?

how long are you cooking it for?

[missdiane]

You are cooking it to long

I always cook stuff with lots of coconut milk in right at the last minute, also coconut milk loses a bit of flavour the longer it is cooked for

[markreilly]

Are you using low fat or full fat coconut milk ?

[Martin Keene]

It needs to be full fat coconut milk, low fat will split what ever you do. If you are already using full fat then my guess is the slow cooker.

[breamster]

The coconut milk was full fat.

I was also thinking it was the slow cooker. The recipe is supposed to be for slow cookers though? Think I will admit defeat on this one.

Here is the recipe...

http://www.thekitchn.com/thekitchn/main-dish/recip...

Just tried a bit and it was pretty grim and quickly needed a glass of red to take the taste away.

Ah well...Shouldn't be too long now till the takeaway arrives!!

[Martin Keene]

High heat for 4 hours. That will do it...

[croyde]

I make Thai Currys in about 15 mins. They do it quick over there and I don't have problems with split milk.

Only problem I have is the cost of the stuff. Blue Dragon is £1.80 a tin and Amoy £2.00 WTF. Goes up quicker than petrol.

Have found a Jamaican brand called Dunn's River that can be got at around 70p though and looks the same.

Rant Over.

Just cook the paste, meat or fish with the veg quick and add the milk towards the end.

[breamster]

Ah - I shared the same rant.

Dunns River was the one I used this time at a mere 54p from Tescos.

Will definitely try cooking it quickly next time.

[bazking69]

The low heat is not the problem. The length of time on heat is the issue I reckon. I add it at the very last moment.

[Cartard]

I make the paste then put that in the pan with coconut milk, let is simmer and merge together, chuck chicken in 15 mins, chopped veg 5 mins nam pla and a bit of palm sugar for a Thai curry.

[condor]

Do the curry and add the coconut milk last thing.

[SVX]

For me, I would cook the curry until it splits, then skim the coconut oil off and finish with a coconut milk just heated through to give the curry a creamy sauce.

[KungFuPanda]

croyde said:

Only problem I have is the cost of the stuff. Blue Dragon is £1.80 a tin and Amoy £2.00 WTF. Goes up quicker than petrol.

I find the solid blocks of coconut can be had for around £1.50 and you just cut off however much you need and make it into a paste with hot water. Is more cost effective and the block can lasrt ages in the fridge.

[ali_kat]

Cartard said:

I make the paste then put that in the pan with coconut milk, let is simmer and merge together, chuck chicken in 15 mins, chopped veg 5 mins nam pla and a bit of palm sugar for a Thai curry.

The only times I've had it split are when I've put it in the slow cooker or used low fat on the hob

I can slow cook it (ie for lamb) on a low heat on the hob with no problem.

As for prices/quality Waitrose own is good, as is Blue Dragon, and the cheap stuff in Wing Yip! (if you have one locally)

I also always have the dry stuff in the cupboard (for emergencies/snap decisions/party) as it works just as well if you mix it properly.

[missdiane]

Can't beat authentic coconut milk, probably not found over here in the west

Never looked having said that

[ali_kat]

tis in Wing Yip Di