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Home Cooking 6

coconut milk for Thai curry emergency

mary shaposhnik | Feb 11, 201201:12 PM

Am in the midst of making a ton of khao soi for a crowd, and have run out of coconut milk for the last batch. I usually use Chaokoh or Aroy-D brands. The only brand available anywhere in the neighborhood is the Thai Kitchen brand, which has guar gum added as a "stabilizer" (but fortunately, no sugar). Can I use this? I don't WANT my coconut milk "stable" -- I want it separated -- but more importantly I don't want any gum that's going to screw up my curry. This sounds like bad news to me, but wanted to check. Thanks.

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