Coconut Milk Curry
A good coconut curry is a study in balance: the heat of dry spices against the rich, cooling fat of the milk. It is a forgiving dish that rewards patience during the initial sauté.
Use full-fat canned coconut milk.
Avoid the thin cartons labeled for drinking; you need the thick, white cream that sits at the top of the can for a proper emulsion.
- heavy-bottomed rondeau or deep skillet
- chef's knife
- wooden spoon
What goes in.
- 1 can (14 oz)full-fat coconut milk
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 largeyellow onion, finely diced
- 3 clovesgarlic, smashed and minced
- 1 tbspfresh ginger, grated
- 2 tbspyellow curry powder
- 1 lbprotein of choice, cut into bite-sized pieces
- 1 tspkosher salt
- 1 handfulfresh cilantro, chopped
Watching for the sheen
When simmering your curry, look for small pools of clear oil forming on the surface; this indicates the coconut milk has reduced enough to intensify the flavor and texture.
The method.
Sauté the aromatics
Heat the oil over medium heat. Add the onions and cook until they turn translucent and begin to catch a light golden brown color on the edges.
Bloom the spices
Add the garlic, ginger, and curry powder to the onions. Stir constantly for 60 seconds. The spices should become highly fragrant and darken slightly without burning.
Incorporate the milk
Pour in the coconut milk, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
Poach the protein
Add your protein and salt. Adjust heat to low so the sauce barely bubbles, keeping the lid off to allow the sauce to thicken.
Finish
Once the protein is cooked through and the sauce coats the back of a spoon, turn off the heat. Stir in the cilantro before serving.
Other turns to take.
Spicy Version
Add one finely minced serrano chili during the onion sauté step.
Acid Finish
Squeeze the juice of half a lime into the pot immediately after turning off the heat to brighten the richness.
When it doesn't go to plan.
If the sauce thickens too quickly, thin it with a tablespoon of water or broth.
Brown your protein separately in a hot pan first if you prefer a deeper, seared flavor.
Do not boil the curry aggressively, as the coconut milk can separate into a grainy texture.
The ones that keep coming up.
Why did my curry look separated?
Usually because of high heat. Keep the simmer gentle and low to maintain a smooth, cohesive sauce.
Can I use light coconut milk?
You can, but the final sauce will be thin and lack the velvet mouthfeel that full-fat milk provides.
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