Coconut Milk Curry
A good curry isn't about the volume of spices, but the temperature of the oil when they first hit the pan. Once the aromatics release their scent, the coconut milk acts as a velvet cloak, softening the sharp edges of the heat.
Don't shake the can
Keep your cans of full-fat coconut milk upright and unmoved for at least an hour before cooking. This allows the thick cream to rise to the top, which you will scoop out first to build your flavor base.
- Heavy-bottomed wok or Dutch oven
- Mortar and pestle or food processor
- Silicon spatula
What goes in.
- 2 cans (13.5 oz each)Full-fat coconut milk
- 3 tbspThai red or green curry paste
- 1 lbChicken thighs, cut into bite-sized pieces
- 1Red bell pepper, sliced into strips
- 2 tspFish sauce
- 1 tbspPalm sugar or brown sugar
- 1 handfulThai basil leaves
Frying the Cream
Scoop the solidified cream from the top of the can into the pan over medium heat. Fry it until it bubbles and the oil begins to separate and turn clear; only then do you add your curry paste.
The method.
Fry the paste
Add the curry paste to the separated coconut oil. Stir constantly for 2 minutes until the kitchen smells pungent and the paste darkens.
Sear the protein
Add the chicken pieces to the paste. Toss them until they are coated and the outside turns opaque.
Simmer
Pour in the remaining coconut milk from the cans. Bring to a gentle simmer—do not let it reach a violent boil or the sauce will separate.
Balance
Stir in the fish sauce, sugar, and bell peppers. Simmer for 8 minutes until the chicken is cooked through.
Finish
Remove from heat and fold in the Thai basil at the very last second so the leaves wilt but stay bright green.
Other turns to take.
Vegetarian
Replace chicken with firm tofu cubes and use soy sauce or salt in place of fish sauce.
Seafood
Use firm white fish or shrimp; add them during the final 3 minutes of simmering to prevent overcooking.
When it doesn't go to plan.
If your curry seems too thick, thin it with a splash of chicken stock rather than water to maintain the richness.
Taste your curry paste before adding salt; many store-bought varieties are already heavily seasoned.
If you accidentally boil the curry and the sauce splits, remove it from the heat and whisk in a tablespoon of cold coconut milk to emulsify it again.
The ones that keep coming up.
Can I use low-fat coconut milk?
It is not recommended. Low-fat versions lack the cocoa butter content necessary to create the glossy, rich texture that defines a traditional curry.
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