I cracked open a can of coconut milk and attempted to make curry for dinner twice last week. Both times were pretty meh. Not bad, not good. No burst of flavor.
The first time I simmered coconut milk with green curry paste and peanut butter, alongside broccoli and eggplant and mushrooms and bok choy. I served everything atop garlicky black rice. The second time I omitted the peanut butter and upped the ratio of coconut milk to curry paste. Same veggies as the first time but no rice, as lacked the time/desire to cook it.
I assumed there was enough salt between the curry paste and the coconut milk, but next time I’ll probably add some soy sauce to the mix. A hot chili or two wouldn’t go astray either. The curries lacked zing. I should also dig out my recipes from Chiang Mai. That was error number one.
