I made a Thai green curry for the first time today. The recipe called for cracking the coconut cream--that is, simmering the coconut cream until the water evaporates and the oil separates from the solids. I used coconut cream out of a box.
I encountered a problem: no oil ever separated out. I continued to simmer the coconut cream until parts of the thick coconut mass started to brown every so slightly, yet still no oil separated out. At that point I decided to remove it from the heat and add a bit of grapeseed oil for frying the curry paste.
The recipe still came out delicious. If you have thoughts on what went wrong, I'd love to hear them. There isn't much good information on this subject online.