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Thai (Ma\esri ?) paste and coconut milk


rotuts
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cheers

 

Ive had some of these style pastes 

 

in the past :

 

81JCcgwE08L._AC_SS260_.jpg.0dd0d8a0b902e48e4c2eb8c40334c77a.jpg

 

Id like to know ,

 

this paste  w coconut milk , cream 

 

it from a can , the C about 

 

mixed together 

 

sort of like a thick gravy 

 

does that concoction 

 

bake well , say @ 350 F 

 

for 45 minutes ?

 

splitting is OK

 

an idea just now.

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1 hour ago, rotuts said:

cheers

 

Ive had some of these style pastes 

 

in the past :

 

81JCcgwE08L._AC_SS260_.jpg.0dd0d8a0b902e48e4c2eb8c40334c77a.jpg

 

Id like to know ,

 

this paste  w coconut milk , cream 

 

it from a can , the C about 

 

mixed together 

 

sort of like a thick gravy 

 

does that concoction 

 

bake well , say @ 350 F 

 

for 45 minutes ?

 

splitting is OK

 

an idea just now.

I'm not quite sure what you're looking to do - traditionally, you would mix the paste with a small amount of coconut milk and boil/fry until you start to see some of the oil come out.  Once that's done, you would add the rest of the coconut milk or stock or both and simmer just long enough to cook whatever you're putting in there and to make it the consistency you want.

 

You can bake curries - I've seen it done with rendang, since usually rendang has to be cooked for many hours, so a cheat would be to put it in a low oven (275-300F) for a couple hours - but rendang is usually cooked until dry, so it takes a long time to evaporate out all that liquid.  Thai curries don't usually cook for very long, so I don't know why anyone would want to bake it.

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