Courtesy of Jam Sanitchat, owner/chef of Thai Fresh
First rule for making good curry: do not shake your coconut milk. If you buy it the day you are making it, make sure it doesn't get tossed around in the shopping cart or tipped over by the cashier. The best bet is to have some stored in your pantry. When you use it, only pour the top part of the can or the "head" of coconut milk. The process is called "frying the paste." In coconut cream, there is a high content of fat and the fat will help fry the paste. If you pour the whole can in, it will boil the paste instead of frying it. Imagine boiling garlic and frying garlic, the fragrance is more intense in frying.
* The rule of thumb is that you need 4 cups of liquid for 1 small can of the paste, about 4 oz of paste. You can adjust the creaminess by adding or subtracting the amount of water and the amount of coconut milk that you put in.
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