Interesting new technique that I used

[Jade Emperor]

Hello everyone.
In my deep dive into Thai cuisine, I have been reading David Thompson’s book and he makes a big point about diverting from the recipe but perhaps not the fundamentals. He also makes a really crucial point about cooking each ingredient separately depending on how much time they each need.
So tonight I tried something different.
I cooked out my curry paste until it was fragrant, as usual, and then added my coconut cream. Again, as usual.
But then I let that simmer away until it was creamy before I added any stock or anything else.
It turned out beautifully and is easily the best curry sauce I have ever made!

 

[GinnyPNW]

I love curry...is the recipe you made posted somewhere? Did I say, I love curry?!

 

[pepperhead212]

The method I use (that I got from one of David Thompson's books, I think?) is to take the top half cup or so of one of the containers of coconut milk or cream, and cook it down in the wok over medium heat (if I use the lower fat milk, I'll add a tb of coconut oil, which adds flavor, too), stirring frequently, until it just starts caramelizing some, then stir in the paste. Then I cook that until it starts to separate some, then add the rest of the milk/cream.