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Unfortunately, there is no magic fix. Coconut milk usually curdles simply because of too much heat. Cook your curry lower and longer.

Use a good brand of coconut milk or cream, one which contains just that, with no additives. Ayam is a good brand if it's available in your area; in any case, check the label for contents.

Have your coconut milk or cream at room temperature and shake the can very well before opening.

When you add coconut milk to a sauce, first lower the heat and be sure the sauce isn't bubbling at all. Stir in the coconut milk slowly, incorporating it completely into the sauce, before raising the heat back up to allow the sauce to simmer until your dish is cooked.

These guidelines apply to adding other liquids to most sauces; sudden changes in temperature and suddenly combining ingredients all at once will frequently cause problems.

Go gently!

My grandmother told me never to cook while in a bad mood. Even when it came to cracking eggs for frying I noticed the yolks were more likely to break if I wasn't feeling happy and relaxed. It took me years to realize the wisdom of her words had a very sound basis in many things we do: if we're distracted or feeling angry or sad, we tend not to be giving proper attention to our task...and all that time I thought she'd been telling me superstitious nonsense when in fact it was just plain commonsense.

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11y ago

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