I've done a cooking course in Thailand and these are the things that I learned: First off, simmer your meat in conocut cream (véry important), the thick variant of coconut milk from the first squeeze, milk is from the second squeeze. Press J to jump to the feed. The curry recipe is very straightforward and adaptable, but the one thing that's frustrating is that it calls for 2 cups of coconut cream, in addition to coconut milk. no comments yet. http://www.ezythaicooking.com/free_recipes/Green-curry-with-chicken.htm, New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Loved by paleo dieters, vegans, and foodies alike, the canned stuff can mimic milk and cream … to get some richer flavors. Or should some of the ingredients be left until last? For green Kefir lime leaves really add a lot of flavor. I make green curry often in the UK - It is suppose to be somewhat of a soup, - it is served wet. The curry powder, coconut milk and hint of cinnamon are the perfect trio. We were taught to fry the spices first, then add the coconut milk/cream, bring to a simmer and add meat and veggies. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. My understanding was different, although I did some cooking in Vietnam. Once served with a bowl of rice I just end up with a puddle of water at the bottom of my dish. Galangal is used in some of the curries too, especially green. https://www.yummly.com/recipes/indian-curry-sauce-with-coconut-milk Aroy-D Coconut Milk Original12 case of 8.5 fl. Also, consider putting in the juice and rind of a lime, and a tablespoon of fish sauce and brown sugar each (per about 4 portions). Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste By wiley Thai Chicken Curry in Coconut Milk If the curry starts to look dry, add an extra 1/2 – 1 cup of water. Add 1½ … Supposedly this wakes the spices up. You should be frying the curry paste in coconut fat, not boiling it in coconut milk. best. By using our Services or clicking I agree, you agree to our use of cookies. Indonesian and Malaysian food has a lot of coconut curries simmered for hours and hours. Heat oil, saute onions, garlic, and ginger, add red curry paste and some spices (cumin, curry powder, salt, coriander seed), chicken stock, coconut milk, heat that up, then add some roasted sweet potatoes and the turkey. One thing not mentioned: Coconut milk, once cooked, will become thicker as it cools. Both Thai and Indian curries are supposed to break. I've never been able to make a Thai curry (red, green) in the same way as a Thai restaurant. A hint makes a world of difference. Can't wait to eat it for real. Instead of cooking it longer perhaps let it sit a few hours before serving? hide. I'm not entirely sure what to do with lemongrass. (Of course, if you like your sauce unbroken, there's nothing wrong with that. I find that brining in salt water and/or marinating in a neutral marinade improves the meat a lot. Pour over the curry. (A neutral marinade would be something like: Oil, lemon juice, pressed garlic.). What you asked for made me immediatley think of a Chef John video. Step 4: Thicken with Coconut Milk. This, this. The rest is added along with the coconut milk. This Keto Chicken Curry is low-carb deliciousness in a bowl. Thai curry is supposed to be a bit runny, but not watery. You can cook this in the normal time and then let it sit in the fridge for a day. 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. Although it can be hard to do with many commercial coconut milks as they … /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. share. frying the curry paste in coconut fat, not boiling it in coconut milk. edit: I should say the author agrees with you on using store bought curry paste. ", Thanks from my wife and me to /u/lecrappe. Season with fish sauce helps a lot too and add some palm sugar of brown sugar. R3D10 Brunch: Extra coconut milk? This isn't actually authentic, but it may explain why the texture isn't what you expect. I think it's good to know the traditional way to make something, and then decide whether or not you want to deviate from tradition.). It has an almost aniseedy taste, which is what I associated quite heavily with thai food after just getting back from there. I'm never sure when to add dairy or coconut milk to these kinds of things. Yogurt-based curries can curdle, though, which can be a little unappetizing. Put everything except the coconut milk in the slow cooker and you can leave that for hours, add the coconut milk at the end with some fresh coriander. Something else that can add a lot of water is adding heaps of watery veggies. 0 comments. I know I should use more fresh stuff but I'm a student and still slowly building my arsenal. 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