(no subject)

[axelrod]

Short version of my question: what's an easy way to make a curry, especially a Thai-style/Thai-inspired coconut curry, especially using a slow cooker?

Slightly longer version: 

I put three chicken breasts, a can of coconut milk, a couple teaspoons of curry powder, and some veggies into my slow cooker and cooked until the meat and veg were done. The result is way too soupy; I want a curry sauce, not a curry broth. I could strain out the liquid and cook it down on the stove, I guess ...

Maybe I should just cook the chicken and veg in a bit of water in the slow cooker, and make the sauce separately on the stove? Any easy recipes for curry sauce that way?

Thanks in advance for any and all suggestions!

Comments

[susan8020]

I use regular coconut milk, not 'lite'. The regular separates in the can when cool, so you can choose whether you want the rich, thick cream on the top of the can or the liquid from the bottom.

I made a pot of slow cooker veg soup with the fat end of the coconut milk can and it came out very thick, too thick really.

My impression is that whatever coconut milk you start with, the longer and hotter it's cooked, the thinner it gets. Many coconut milk curries in Thai restaurants are very thin.