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Coconut milk brand that separates the oil from the cream

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  • 06-04-2014 11:43am
    #1
    mikelata
    Registered Users Posts: 269 ✭✭


    Hi all

    According to thai cooks, One of the key aspects of making a good curry is being able to break the coconut cream and separate the oil. This is done at the beginning before adding the paste of any other ingredient

    http://highheelgourmet.com/2013/04/12/authentic-thai-green-curry/

    I have read a few times that the brand Aroy D is one of the best ones because it does not use emulsifiers like guar gum.
    However, I have tried aroy D and i cannot get the thing to break...

    There is Aroy D in can or tetra
    60% coconut milk +40% water or 100% coconut milk
    The one i have handy in the asian shop is canned 60+40

    Do you know whether the format or milk-water composition would make any difference when using aroyD?

    Do you know any other coconut milk brand that works for breaking the crean?

    Thanks


Comments

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    #2
    4umbrellas
    Registered Users Posts: 65 ✭✭4umbrellas


    Maybe freezing and thawing it would help? Temperature fluctuation is usually a good way of destabilising an emulsion.


  • Options
    #3
    misslt
    Registered Users Posts: 2,103 ✭✭✭misslt


    Not fully sure if its what you're after but Tesco 'Ingredients' coconut milk splits in the can if you don't shake it up first.


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    #4
    Curry Addict
    Registered Users Posts: 1,273 ✭✭✭Curry Addict


    its hokus pokus imho. the key to a great thai curry, is simply releasing the oils from fresh paste, which can be done simply by frying it in oil.

    I cant image what the flavor benefits of releasing the oils from the coconut milk will bring.

    ill bet making your own coconut milk gives a more significant flavor benefit that releasing the oils of any shop bought one :)


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