Curry There are 2 main kinds of Thai curries: coconut-based and non-coconut based. Those which use coconut milk typically have similar primary steps which include separating the coconut oil and mixing curry paste into coconut milk. These first two steps are keys to mastering your curry dishes.

As an example, if you're making green curry, red curry, matsaman, or kaeng kari, the most important step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to boiling point till the oil starts to split.

You don't wish to boil too long as you will break Hua Ka Ti and it'll look like little white balls. After adding curry paste into the coconut milk, stir till the green or red oil separates and floats to the top.

Often stirring curry paste is needed because you don't need to burn the paste. Curry paste may stick to a cooking spoon, so be sure to get rid of it from the spoon. If Hua Ka Ti is getting dry, add 4-5 spoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding veggies, don't overcook them.