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dino. posted:Get to an Asian grocery store to find cheap coconut milk. Best brand that I've found is Chaokoh, and I can find it at the Asian store for between $1 - $1.50 a can. I like Arroy-D also, but only their coconut cream sold in a tetra pack in the 2 litre size. That one should run you about $3.50 or so. Thai Kitchen brand is lovely, but horrendously overpriced. For a solid all-purpose coconut milk, get yourself the Chaokoh. Every Thai person I know swears by that brand. Definitely get Chaokoh. It's not homogenized/stabilized either and will pretty reliably be separated, unlike a lot of the brands in generic western grocery stores.
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Jul 31, 2016 16:58
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22 Eargesplitten posted:In that case, could I use the coconut milk in that same section? That's well under half the price of the cheap full-faced canned stuff, and pretty much the same as almond milk. It's a lot cheaper because it's heavily watered down to have a similar consistency to milk you'd drink. Also guar gum/stabilized coconut milk isn't the worst and is better than that alternative. If price is the big issue I'd reduce the amount of meat I was using and still use nice coconut milk, I think it's such a core element of the flavor profile that spending ~$5 on two cans is worth it. Your more veggie-heavy curry will taste a lot better overall.
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Aug 25, 2016 02:55
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Mikedawson posted:Also, this is embarrassing to admit, but certain hot things (e.g. tobasco sauce, cayenne pepper, sriracha) cause me to get the hiccups. With that in mind, would I be fine with a hot curry? You're going to be hard pressed to find a hot curry that doesn't rely on hot chiles similar to the ones that make up those sauces and powders
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Sep 2, 2016 00:03
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