I have several recepies which call for cracking coconut cream (Thai curries).
I used to just fry the curry paste and add coconut cream (or coconut milk) which produces reasonable results, but on reading the recipes again I realized that I was not making it correctly.
My more recent attempts at starting with coconut milk have resulted in it being more poached than fried, still nice but I feel that I am missing something.
As far as I can tell if you simmer the cream for long enough the oil should separate out and you are able to fry in it. But I can't seem to get this to happen. Am I being impatient or am I doing something fundamentally wrong?