elaine wrote:

> 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?
>

Check the ingredients on the label. Some sites indicated that coconut milk and
coconut cream are the same, but others indicated they are different, with
coconut cream being a sweetened version of coconut milk that is intended for
desserts. However, it just might work with a pork dish since pork can sometimes
handle sweetness, and you might use a little extra lime juice to balance it.