Just realized canned coconut milk is way better than fresh for curry

I always thought fresh was the only way to go for Thai curry. Then my buddy who actually lived in Thailand showed me a video from some street food chef there. He used canned coconut milk straight from the can, said the fresh stuff is too watery and you need the thick cream from the can for the right texture. Tried it last week with a can of Chaokoh and it was way richer. Anyone else switched to canned after thinking it was the cheap option?

3 comments

3 Comments

sagecooper23d ago

I mean, is the texture difference really that serious though? Like I get it's better but calling fresh coconut milk "watery" feels a bit dramatic.

wendy82023d ago

Did my friend try to make curry with canned stuff and it turned into soup instead?

foster.tessa23d ago

Wait, your friend used canned coconut milk for curry and it turned into soup? Honestly, I've seen some disasters in the kitchen but that's a new one. Ngl, canned coconut milk is literally the easiest thing to use because it's already thick and creamy. Did she accidentally add like a gallon of water or something? Tbh, the only way it becomes soup is if you dump in extra liquid without letting it simmer down. I'd be side-eyeing that recipe or maybe her measuring skills, not gonna lie.