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George
 
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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?
>
> Elaine
>
>

Yes, pretty much analogous to dairy. Coconut cream is the fat and
cocunut milk has a lot more water and less fat (just like milk).

I think it will work but I would use less than half.