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Make sure you get coconut milk with no stabilizers. That way, you can skim the cream off of the top (after letting the can rest for a while), which you will then put over medium heat until it bubbles and spurts and the oil separates from the solids (this is called "cracking the coconut"). Once you have a slick layer of oil with rapidly frying coconut solids, add in your paste, and stir that motherfucker like crazy. Cook the paste until it starts to brown, then dump in the rest of the coconut milk/cream. Use more milk if you like it thinner, more cream if you like it thicker. Frying the paste in "cracked" coconut cream IMO is the most important part of good curry flavor. Don't forget salt. Add sugar to taste (palm sugar is great but just plain white sugar works too). forbidden dialectics fucked around with this message at 15:51 on Oct 6, 2016 |
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Oct 6, 2016 15:48
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| # ¿ May 2, 2024 15:05 |
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