In my experience, it's not the length of time that will make Coconut milk or cream split - but the temperature it's cooked at for a prolonged period of time. If you keep it to a very low simmer it should be fine - but if it boils quite fiercely then it could soon split. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
The higher the fat content, then the less chance there will be of it splitting - which is why when I use fat free yoghurt for all my curries, I add it only at the end after the dish has been removed from the heat.
Splitting could also be caused by some acidic element in the dish - but you should be able to counter this by adding a little flour(or starch if you have it) to 'stabilize' the proteins in the coconut milk so that they stop coagulating and forcing moisture out. (which is what splitting is) data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
As a side note - the only shop bought sauce I've ever tasted that had an 'authentic take-away/restaurant flavour', was M&S' Korma Sauce. They've changed it now - still ok, but not as good as it used to be !
1
blue dragon anything is terrible.
go to a chinese super market/wholesaler, they sell stuff at a fraction of the price and you get decent ingredients. they will sell a load of thai stuff too.
and what is the problem with the milk serperating, you are going to heat it up arnt you? it makes no difference. all you need to do is open the right end of the can (the end where the solid has settled) and tapping it will make the whole thing come out cleanly. if you open it and the solid is at the bottom of the can you have ****ed up and you will have to spoon it all out.
Trying one of these on Sunday data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
It's ideal that the Natco factory is not far from here so we can go pick bits up direct from there, they're about 1/2 the price of our local Asian supermarket.
Looking forward to trying this though, see how it compares to the ones in the Curry Secret book data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
All you need to know about cooking Curries at home is available at Curry Recipes Online
The key is your curry gravy, so you've got loads to read up on, with many different possible permutations, but when you've found a gravy that works for you and that you like the rest is just plain sailing.
Have fun! data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
If you want authentic restaurant style and taste,pick up national or ahmed curry pastes -the ones in jars. Has everything in it
Thank you!
I've been curryless these last 4.5 years, endlessly waiting for someone to post an answer in this thread...//static.avforums.com/styles/avf/smilies/facepalm.gif
data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Ha ha, curry paste out of a jar? No thanks.
Chicken or beef diced,4 breasts or 1kg of beef.
2 medium onions,sliced.1 clove of garlic,sliced.
Seal the meat in a big pan with the onions and a tbsp of olive oil.
Add half tsp of chilli powder,1 tsp turmeric,2 tsp of Garam masala,1 tsp of salt,fry for 30 secs.
Add a tin of your favoured coconut milk or equivalent amount of stock (knorr stock pots are good, if you use stock lessen the salt above) if you don't like coconut milk,simmer for 20 mins. Add mushrooms, peppers or whatever you fancy.More chilli for heat if you want.
Best...curry...ever....
You're welcome
Glad to be of assistance6
Good things come to those who wait!
Been making my own curry for years, imo you still cant beat the curry secret book, superb if you want to recreate authentic restaurant curries a little time but well worth the effort.
Whats more the whole book is here data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
http://www.morpeth17.freeserve.co.uk/The_Curry_Secret.pdf