raleighnut
Legendary Member
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I find (ymmv) that creamed coconut - this stuff-
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is better and more versatile than coconut milk which as you point our either needs thickening or you only need 1/2 1/3 of a can etc .
Chop a bit off the block and lob it into your pan with whatever meat / veg you've cooked and spices etc you've thrown . add a bit of water to get to right "sauce" consistency. can also add tomato puree if you want a more rogan josh stylee curry. could not be more simple.
Yep I use Coconut cream (in a block) in a couple of my curries as a thickener but I never use these sauces in jars or tins (too many 'e' numbers) far preferring to use powdered spices or seed toasted in a pan and grinding it in my mortar and pestle
I appreciate that nowadays a lot of people don't have the time to cook properly but the difference in flavour is worth the effort
Chinese style is easy, you use the trinity of Garlic, Ginger and Scallions (spring Onion) and any veggies will taste really good when stir fried with whatever