Comments on: Chicken curry http://pinoycook.net/chicken-curry/ Simple recipes for delicious family meals Wed, 18 Nov 2009 11:32:51 +0800 http://wordpress.org/?v=2.8.5 hourly 1 By: housekeeper http://pinoycook.net/chicken-curry/comment-page-1/#comment-57751 housekeeper Wed, 18 Mar 2009 03:19:20 +0000 http://www.pinoycook.net/index.php/recipes/recipe/chicken-curry/#comment-57751 Thanks Ms. Connie! The brand I got is from Thailand, but I think it is the kind that is used for pastries. Regular coconut milk worked fine, and it was delicious! I took a pic of it, and will try to send it to you for the Reader's Gallery. Thank you for sharing your recipe! Thanks Ms. Connie! The brand I got is from Thailand, but I think it is the kind that is used for pastries. Regular coconut milk worked fine, and it was delicious! I took a pic of it, and will try to send it to you for the Reader’s Gallery. Thank you for sharing your recipe!

]]> By: Connie http://pinoycook.net/chicken-curry/comment-page-1/#comment-57745 Connie Wed, 18 Mar 2009 01:55:42 +0000 http://www.pinoycook.net/index.php/recipes/recipe/chicken-curry/#comment-57745 The difference between cream and milk is the water content. Cream is the first extract (kakang gata) without (or with very little) water added. Coconut milk is either diluted coconut cream or the second and third extracts with much water added. I don't know how coconut cream/milk are labeled in the US as it depends a lot on their country of origin. The difference between cream and milk is the water content. Cream is the first extract (kakang gata) without (or with very little) water added. Coconut milk is either diluted coconut cream or the second and third extracts with much water added. I don’t know how coconut cream/milk are labeled in the US as it depends a lot on their country of origin.

]]> By: housekeeper http://pinoycook.net/chicken-curry/comment-page-1/#comment-57740 housekeeper Tue, 17 Mar 2009 23:29:47 +0000 http://www.pinoycook.net/index.php/recipes/recipe/chicken-curry/#comment-57740 Hi Ms. Connie! I live here in the US, and being away from the regular Filipino brands, I am not sure if I bought the right ingredient for this recipe. I read one of your posts that distinguishes coconut cream from coconut milk. So I specifically bought coconut cream for this recipe. However, when I opened the can of "coconut cream", it was so thick and the color is that of (school) paste! I tasted it a bit, and it was very very sweet, like "runny" macapuno! I used coconut milk instead. Should I have used that "cream"? The label clearly said coconut cream, but I don't know if that is the kind you used for this dish. Please let me know cause I plan to cook this dish again. Thanks and more power to this very helpful site! Hi Ms. Connie!

I live here in the US, and being away from the regular Filipino brands, I am not sure if I bought the right ingredient for this recipe. I read one of your posts that distinguishes coconut cream from coconut milk. So I specifically bought coconut cream for this recipe. However, when I opened the can of “coconut cream”, it was so thick and the color is that of (school) paste! I tasted it a bit, and it was very very sweet, like “runny” macapuno! I used coconut milk instead. Should I have used that “cream”? The label clearly said coconut cream, but I don’t know if that is the kind you used for this dish. Please let me know cause I plan to cook this dish again. Thanks and more power to this very helpful site!

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