The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round—coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it’s no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don’t have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.
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I really enjoyed making this. I had less coconut milk than was required, but added a bit of water to simmer instead. I would use more curry mix next time for more flavor. Also, this recipe (like many stews) is even better if you give it time to sit, so the flavors blend more. It's amazing the next day, heated up!
Hi Trish, in a can of regular coconut milk, the thick coconut milk is the layer that's on top, that you can spoon out, and the thin coconut milk is the layer beneath that's pourable (this recipe references homemade coconut milk, but same principle).
I'm confused by the thin and thick coconut milk. Where/how do you find that?
we've been making this recipe since fine cooking issue 2 came out, sometime in the mid 90s. it's terrific and we use every few weeks. It's a great standard. A hint, we used to make our own curry spice mix from scratch for this, but now we have a toddler and there just isn't time, but you can use a GOOD mix (from an indian grocery, wet or dry curry mix) and the combination still holds up. Note, DEFINITELY remember the thin-then-thick cocoanut milk in two steps, and DON'T FORGET THE CILANTRO AT THE END!
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