I need a method for a quick Thai-type curry. I just made one and the sauce separated into watery and grainy and so I'm obviously doing something wrong. Keep in mind, I don't want anything time-consuming and complicated; I'm looking for something I can throw together quickly, and in this instance authenticity is not a priority.
Here's what I did: fried some Thai curry paste in a bit of the coconut cream from the top of the coconut milk can. then I stirred in the rest of the coconut milk, and added some brown sugar, salt, and a dash of fish sauce. The sauce was creamy and delicious.
Then I added some chicken, let it come to a boil, turned it down and covered it and let it simmer for about 5 minutes. When I came back to it, the chicken was cooked and the sauce had separated.
It still tastes okay but the texture is awful. Where did I go wrong?
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