I have been attempting to use coconut milk in both a curry and a rice recipe. I am aiming for a rich and smooth texture, but it keeps coming out bland and watery. Are there any particular methods of using coconut milk that I should be aware of? Does heating it for too long or too hot break down the flavor?
I used the following brand of coconut milk.
In the most recent recipe I used 2 chicken breasts, cubes. 2 tablespoons of coconut oil. 2 tablespoons of green curry paste, 2 cups of eggplant diced, 1 sliced red pepper, 1 tablespoon of grated ginger, 1.5 tablespoons of fish sauce, 2 tablespoons of sugar.
In a stock pot I heated the oil and added the curry paste, then the chicken. Then I added the entire can of coconut milk. Allowed it to reach boiling and then reduced to a simmer. I added the vegetables in and continued simmer for 40 minutes. I then added the fish sauce and sugar and served it.