Paso 1 / 4

thick coconut cream from the top of the unshaken can, medium heat, until glossy and beginning to show clear fat

Spoon the thickest coconut cream into a wide pan and simmer it until it tightens and becomes glossy. If clear coconut fat begins to show, use it; if the milk is homogenized and never separates, add the optional teaspoon of oil. The point is not to break the whole sauce — it is to create a small fat-rich phase that can dissolve and carry the curry paste's aromatic compounds.