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 has curdled.
My question is what could I be doing wrong? I've mainly been following the recipe on the side of the curry paste I have (Thai Kitchens brand, IIRC).
- Stir some of the paste with a can of coconut milk (I've been using Chao Koh) until that boils.
- Add some fish sauce and chicken broth along with the meat and vegetables
- Simmer until cooked.
My suspicion is I may be using too much chicken stock. I usually use about 1-2 cups. The vegetables I add(typically bell peppers and onions) will also contribute additional liquid to the curry.
My family and I love this dish, but I would really like to perfect its preparation. What steps can I take to prevent the coconut milk from separating from the curry?