New answers tagged curry
Fry curry paste, then add in coconut cream on high heat. Stir till bubbles and oil break out. add in meat/ veg. Add in seasoning. Then add in coconut milk (1:1 ratio to water) and turn off fire when boiled.
The answer was actually in the question. You use Chakoh milk and it's doing what it is supposed to do....split. It does this because it has no emulsifiers. Plenty of (inferior) brands around with emulsifiers that are less likely to split. There is a good explanaion here Cooking with Coconut Milk
Once you've got a little experience with Indian cooking, check out the videos on Sanjay Thumma's Vah re Vah. The recipes are simple an authentic. I said you need a little experience because you will need to know what "a little" means when he says things like "just add a little chilli powder and ginger-garlic paste".
Several options, depending on the type of curry and the ingredients already present. Japanese Style Curries Using a commercial, packaged Japanese-style roux: Add another brick or two from the package. This type dissolves nicely generally with minimal clumping. Using a homemade, Japanese style roux: You can prepare additional roux by melting fat (butter, ...
Try using flour or cornstarch.
Rather than adding thickener why not reduce your sauce? Separate the meat and vegetables, put the sauce in a wide pan and then cook it down. It will thicken it up, and concentrate the flavors.
You can always use cashew/almonds/freshly grounded coconut paste to thicken it up. In most of the indian cooking that what used. This will added up richness to your recipe. Yes, cornstarch is another good option too.
In this case, probably adding more curry mix is the answer. You may also need to use a little cornstarch to thicken. It's worth bearing in mind that if you're using a recipe not designed for slow cookers, you should usually halve the amount of liquid it states.
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