best coconut milk for curry reddit

All the spices I'm using are pre-ground and dried. Is this a meal that can be left cooking all day and will end up tasting better? You should be frying the curry paste in coconut fat, not boiling it in coconut milk. Add curry powder and meat to the onion and peppers in the skillet; stir well. best. Lime juice or zest is often used as a substitue for lime leaves in Thai reipes, but I'd give the leaves a try it if you can find them where you live. /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. frying the curry paste in coconut fat, not boiling it in coconut milk. You could probably prepare a curry soup/base that is very thick and very intensely flavored and just use aliquots of that everytime you want to make a batch of curry (meat, veggies, etc...). You should be frying the curry paste in coconut fat, not boiling it in coconut milk. Step 4: Thicken with Coconut Milk. Be the first to share what you think! When I make thai curry I saute the onions in coconut oil and then add all the spices and cook it all together for a minute or two. First of all you add the coconut milk/cream and cook for a while until it separates into solids and coconut oil (cracking the coconut milk. no comments yet. R3D10 Brunch: Extra coconut milk? Then and only then thin it out with coconut milk, add veggies and cook it a bit more to your likings. There are three things that I like to keep on hand at all times – Better Than Bouillon Roasted Chicken Base (I buy the organic jars at Costco where I get the best deal), coconut milk, and petite diced tomatoes. Instead of cooking it longer perhaps let it sit a few hours before serving? Obviously styles differ wherever you are but I've tried Thai food in the UK, US and Singapore and it seems to consistently have a consistency which I can't crack back in my kitchen. hide. The Vegetables: Anything goes, from chopped broccoli or cauliflower, to snow peas, to spinach, butternut squash! I've toyed with making my own curry pastes in the past with mixed results, but gave up when I realised that, in the UK at least, it is generally a LOT cheaper (and a lot more authentic due to lack of fresh Thai ingredients) to use a curry paste from the local oriental shop. Here are some more Kerala Regional recipes for you. FYI, in most of North America, "coriander" is used to refer to the plant's seeds used as a spice whereas "cilantro" refers to the leaves used as an herb. I was just going to suggest lemongrass and coriander, but the others are good as well. The oil slick on top is a sign that the sauce has been cooked enough. Arguably one of the best choices for making Thai curry, this unsweetened organic coconut milk is made from the first pressing of organic coconut meat in its prime. Indonesian and Malaysian food has a lot of coconut curries simmered for hours and hours. save. Press J to jump to the feed. I'm sure google can tell you how better than me. So all coconut milk products sold at grocery stores (not including the coconut water drunk directly from a coconut--usually a "young coconut") start out more or less the same way. Coconut Curry Ingredients. Made with just coconut and water, this Thai import was “clean,” “aromatic,” and “balanced.” Best of all, it was the least expensive product in our lineup. I did this, thank you. The "meat" of the mature coconut is shredded, then it's whirred in a blender or by hand along with water so that the liquid in the meat gets into the water. Then you fry the spices/curry paste in the oil in the pan. 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. Indian Chicken Curry with Coconut Milk - My Gorgeous Recipes I mean, it's basically a stick. Assuming you have the basics (paste, coconut milk) these are the following ingredients that elevate a Thai curry to something more authentic: Coriander (cilantro)/ Thai basil/ mint (roughly chopped and thrown in at the end). Also Nonya cuisine too. Then I add the coconut milk. Press question mark to learn the rest of the keyboard shortcuts, http://www.ezythaicooking.com/free_recipes/Green-curry-with-chicken.htm. 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 … edit: I should say the author agrees with you on using store bought curry paste. I follow a lot of this advice and my curries have improved a lot. Or should some of the ingredients be left until last? Here is a good blog on making Thai food in the US. For green Kefir lime leaves really add a lot of flavor. report. oz BPA-free cartons of pure coconut milk produced in … I've never been able to make a Thai curry (red, green) in the same way as a Thai restaurant. My understanding was different, although I did some cooking in Vietnam. Sri Lankan here: add the coconut milk right before the end, when the meat is tender and juicy and the sauce has been reduced slightly, basically right before you're ready to go - let the curry simmer for about three minutes and then turn off. I have a bunch of leftover turkey meat to use (thighs and wings) and I'm craving curry and coconut milk. The rest is added along with the coconut milk. Here is a good blog on making Thai food in the US. Optional Protein: While many people will add chicken or shrimp to their Thai coconut curries, I like to keep it vegetarian by throwing in some chickpeas, lentils, black beans, or tofu. I know I should use more fresh stuff but I'm a student and still slowly building my arsenal. The traditional way to cook many Thai curries is to actually achieve this affect of oil floating on the top. https://www.yummly.com/recipes/indian-curry-sauce-with-coconut-milk I also have some greek yogurt. I switch the kaffir lime leaves with lime juice. Pour over the curry. Curries are much easier to make than you think; just combine coconut milk with red, green, yellow, or any curry paste or dried curry spice mixes like Madras or garam masala. Also, if not making curry paste yourself, it's important to get a good quality curry paste- NOT the Taste of Thai stuff that can be found at most stores. If you're insistent on breasts, you want to adjust your style, making it quicker and more of a stir fry. 100% Upvoted. I've also tried adding coconut flour (something I have on hand for indian cooking) as I know that it can have a thickening effect, or at least soaks up a lot of moisture, but that hasn't really affected the consistency either - I just get lots of coconut floating in an otherwise indifferent puddle. Consequently, when I started making thai curries, I found that while the soup/sauce itself could be great, the chicken would be dry and bland. Yum! Another thing: If you use chicken breasts, no thai recipes that I have come across seem to mention marinating the meat first. 0 comments. This nourishing and delicious dish is ready in less than 45 minutes. Specifically for yoghurt, you will probably need to add that in the end but it seems you already got some other more knowledgeable replies on that one. This, this. Simmer meat until done, then mix in your curry paste (jarred etc is fine as long as the ingredients are nothing but herbs and a bit of salt/oil). Post anything related to cooking here, within reason. Loved by paleo dieters, vegans, and foodies alike, the canned stuff can mimic milk and cream … 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 you try to serve a thai dish (made the way described on the paste packet) immediately, it will almost guaranteed to be too thin. I add yogurt close to the end. By using our Services or clicking I agree, you agree to our use of cookies. It addresses your questions I think. I will sometimes pan fry a bunch of my veg before adding it to drop its water content down a little, particularly for things like zucchini. Curry Recipe. coconut milk, Thai red curry paste, Thai red curry paste, spring onion and 11 more Slow Cooker Butternut Squash Dal The Girls on Bloor coconut milk, red lentils, baby spinach, olive oil, pepper, sesame seeds and 9 more http://www.reddit.com/r/AskCulinary/comments/1lli75/what_is_my_curry_missing/cc0i6y1. I find that brining in salt water and/or marinating in a neutral marinade improves the meat a lot. Something else that can add a lot of water is adding heaps of watery veggies. I prefer using fresh lime leaves (kaffir lime) instead of lime juice/zest. Remove the … Press J to jump to the feed. Aroy-D Coconut Milk Original12 case of 8.5 fl. Not sure whether this is better for r/AskCulinary or r/cooking but here goes. Thanks for the info! So are you basically saying to opt for coconut oil/cream over coconut milk? When the results were revealed, it … Refrigeration makes the difference. Yes to this. Add garlic and onions, and stir fry for 1 minute. Our new winner, Aroy-D Coconut Milk ($0.99 for a 14-ounce can), won top marks for a velvety consistency that was creamy but not too thick. 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. Use legs in curries. Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. To find the very best canned coconut milk, the Epi team blind-tasted every full-fat brand we could get our hands on. Make scrambled eggs with coconut milk and curry powder. Once served with a bowl of rice I just end up with a puddle of water at the bottom of my dish. Add the thick coconut milk,Stir the curry well and let it cook open for 5 minutes. Think like a stew; stewing chicken breasts is crazy talk. Do I treat it sort of like cinnamon and just have it infuse into the coconut milk, then fish it out, or is there some more involved process? salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes. I generally use a sachet of red or green thai curry paste and follow the ingredients on the back (which is usually to just simmer the contents of the sachet, meat (in my case chicken) and a can of coconut milk, until the meat is cooked through). I guess I would add, make sure your curry paste is actually from Thailand and that it isn't something like "Thai Kitchen" brand, which is made for Western markets. Stir the pot a few times to prevent the lentils from sticking to the bottom. I'm never sure when to add dairy or coconut milk to these kinds of things. I really should up my game, apparently I'm mixing techniques from both Indian and Thai curries. The curry powder, coconut milk and hint of cinnamon are the perfect trio. Both Thai and Indian curries are supposed to break. If you cook a dairy/coconut oil based curry for ages in a crock pot or the stove top, the sauce will break and you'll be left with a big pile of oil floating on the rest of your ingredients. Not only does the … We were taught to fry the spices first, then add the coconut milk/cream, bring to a simmer and add meat and veggies. Cookies help us deliver our Services. If the curry starts to look dry, add an extra 1/2 – 1 cup of water. share. The other possible explanation is that you aren't cracking the coconut cream. Spices need heat in oil and time to bloom. They keep extremely well in the freezer of you can get them fresh. I've changed the brand of coconut milk a few times and found one which seems to have a consistently greater quantity of coconut (much thicker and a greater amount of solidified coconut milk in each can) with only a minimal improvement. One thing not mentioned: Coconut milk, once cooked, will become thicker as it cools. The longer it all reduces down in the same pan, the more intense the flavors become! Just to echo what others have already said, lemongrass, fish sauce (maybe shrimp paste), palm sugar, fresh ginger and galangal, and fully browning your onions will really help to up the flavor quotient of your curry. If you use straight coconut milk, the sauce should start to break before you even add your meat. Garnish with cilantro; Serve over rice. Thai curries in US restaurant are almost always emulsified. Crème fraîche is less authentic, but more robust against curdling. Smells/tastes great. Completely vegan, this coconut milk can be used as a substitute for dairy cream. A hint makes a world of difference. Add 1½ … Toast your spices in a hot pan (don't burn!) Tastes great. Add curry powder, turmeric, paprika, and 1¼ tsp. Whenever I try this it just ends up really watery. The coconut cream makes a huge difference. 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. Other than Thai curry, this coconut milk can also be used for baking as well as making beverages. Add coconut milk and heat til warm; add salt and pepper to taste. I would say cook it normally, with the only added cooking time being to reduce your sauce. Then you fry the spices/curry paste in the oil in the pan. Methodology Step 5: Temper(optional) Temper thinly sliced shallots & Curry Leaves in coconut oil. Maybe a can of chickpeas. I'm not entirely sure what to do with lemongrass. (A neutral marinade would be something like: Oil, lemon juice, pressed garlic.). Season with fish sauce helps a lot too and add some palm sugar of brown sugar. Thai curries can be cooked for a while without this happening; I've kept them on the stove for about an hour without any ill effects. Try out this recipe, simple and the best. Thanks. Perhaps yours didn't break because you used a brand of coconut milk that contained an emulsifier. Press question mark to learn the rest of the keyboard shortcuts. The coconut curry is what makes this recipe incredible. Observe the icechests used at chili cook-offs- the chili is cooked, then transferred to the ice to cool down for an hour or few, before being reheated for judging. Add in the cubed chickens and cook for 5 … The author agrees with you on using curry paste. I wasn't planning on following a specific recipe. You can cook a curry as long as you like, as long as you don't add your veggies too early. to get some richer flavors. There’s less than a gram of carbohydrates per serving, so this is a great source of fat energy if you are on a ketogeni… ", Thanks from my wife and me to /u/lecrappe. Id recommend leaving the dairy/coconut out until near the end (last 10 mins), as I've had them separate and it looks pretty bad. Any advice, or thoughts on a more authentic preparation would be gratefully received! Thai curry is supposed to be a bit runny, but not watery. Thai Sweet Basil - If you're in the UK then head to Waitrose and grab some from the fresh herbs section. While it’s simmering, in a separate skillet add 2 tbsp of butter or coconut oil. The coconut milk cools the spices in curry and adds its signature nutty-sweet flavor and thick texture. Serve hot along with Rice or Appams. Can't wait to eat it for real. 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). 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. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. First of all you add the coconut milk/cream and cook for a while until it separates into solids and coconut oil (cracking the coconut milk. Let it cool for a few minutes. Your story is repeated elsewhere with stews and soups across cuisines. Sort by. This isn't actually authentic, but it may explain why the texture isn't what you expect. New comments cannot be posted and votes cannot be cast. You can cook this in the normal time and then let it sit in the fridge for a day. Galangal is used in some of the curries too, especially green. I've simmered it up to 45 mins. This is absolutely no problem though, just stir it back in once in a while or scoop some of it off at the end if you think it's too much.

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