I'm making thai pork for supper. Actually, I'm adapting a recipe for thai
chicken and using pork instead. The marinade (for chicken) calls for ginger,
garlic, thai curry paste, lemon zest, vegetable oil - I added some brown
sugar and soy sauce. I brown the pork then add a can of coconut milk.

But my question: I picked up coconut cream by mistake - would that be like
using 35% cream instead of milk. Should I water down the cream and just use
half?

Elaine