Why doesn't my coconut sauce have a strong coconut flavor similar to what is served in Thai restaurants? Do they use real coconut or coconut essence or coconut oil? I use a can of coconut.
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...
I have several recepies which call for cracking cocunut cream (Thai curries). I used to just fry the curry paste and add coconut cream (or coconut milk) which produces reasonable results, but on ...