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  1. #1
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    Default Help with curry!

    Why is my curry separating and turning into a mess? The last couple of attempts have gone to pot. Can it be salvaged?
    ImageUploadedByThe Bub Hub1396768868.062751.jpg

    Edit: ingredients is curry paste and coconut cream, meat and veg

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    I would chuck heaps of veggies into it.

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    Little Miss Sunshine  (06-04-2014)

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    Coconut cream or milk will separate if boiled or cooked too long BUT a lot of Asian milk-based curries are meat to do this.

    You can serve it like this or add another half a tin of coconut cream or milk to the mix when you're done cooking, this will normally reincorporate the separated fats.

    If the cream solids are actually clumpy like soured milk, are you adding anything too acidic? Mirin, vinegar, lemon, lime etc should be added right at the end.

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    DesperatelySeekingSleep  (06-04-2014),Little Miss Sunshine  (06-04-2014)

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    I've just realised I changed brands to a cheaper coconut cream and I've been simmering with the lid on.... Just googled it and it's a no no.
    It tastes *ok* but DH will not even try it like that

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    You could always try to thicken it a tad? Ive had many curries which are actually served like this though also.

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    Little Miss Sunshine  (06-04-2014)

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    When I've had something separate like that I've removed the chunky stuff using a ladle with holes in it (don't know the technical term!) then given the sauce a whizz with a hand held mixer, then put other ingredients back in

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    I thicken mine with Cornflour ( make a paste first then add).

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    Little Miss Sunshine  (07-04-2014)

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    MrsHoward is offline If all I have is you, then I have everything
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    sometimes too much fat or oil will do this. But some.are supposed to. iv bought plenty.of.laksas and curry that are thin and seperated.. its just the oils and fats seprating

    Sent from my GT-I9100T using The Bub Hub mobile app

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    There's a difference between coconut milk and cream. Coconut milk will be OK to cook for 30 min. Not on high heat though. But with coconut cream it will separate if u cook it too long. It says so on the can (ayam brand). I've made beef rendang and coconut cream has been on for at least 15 mins without ruining

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    For some curries you should fry off the paste with the coconut cream until the oil separates. It's much more traditional to do it that way. But if you dont like it like that then add the coconut cream towards the end of cooking and try not to boil it, just a gentle simmer at most. You could try using some stock and as that boils off add the coconut cream. Or you could just ladle off the floating oil

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