Here are a few tips on how to make a delicious Thai creamy coconut curry. Start with bringing coconut milk to a boil on medium heat, add curry paste and fish and stir to break up lumps. Continue cooking until it is thickened and the coconut oil starts separating from the curry paste. This will allow the coconut flavors to intensify, and give you a thicker starting point. Then add the meat. For pork or beef curry, you need to keep boiling the meat in coconut milk until it is tender and most of the water has evaporated, leaving mostly the thick curry paste and pork/beef at the bottom of the pot. If you’re making chicken curry, however, you could try searing the meat over medium heat beforehand.
When the curry is almost cooked through, add vegetables and Thai basil leaves and red chili if needed. Remove from heat. Taste and adjust seasoning with the remaining fish sauce and palm sugar to add extra flavor as preferred.
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