When making curry and adding coconut milk, should you heat the milk till it separates?
When I make Thai curry i use canned coconut milk, I think the brand is ‘Thai Kitchen’. I like to use the regular kind but they also make a lighter version. There are instructions right on the back of the can for how to make curry, and they don’t say anything about it separating. I never had to ‘heat til it separated’. By the way there is no dairy milk or cream in coconut milk, it has only coconut milk and oil in it. Coconut oil is solid at, I think, 76 degrees, so on your shelf, depending on how hot or cold it is in your house, sometimes it can be a solid like lard or a liquid like oil. That is the weird thing about coconut milk with all the oil in it. If it is cold that day you can open the can and find all this hard white stuff in there, that is just the oil, solidified. It’s perfectly good. It may be they are referring to the oil heating up and returning to a liquid state, when it will blend with the other ingredients. ??
