Food & Wine / Ghia.
peeled and deveined tail-on raw.cleaned and cut.
(tubes only) (about 6 ounces).5. sea scallops.(about 3 1/2 ounces).
fresh Thai basil leaves., roughly chopped, plus more for garnish.
Stir together chile paste, tom yum paste, sugar, fish sauce, lemongrass, tamarind powder, salt, and 1/2 teaspoon sliced lime leaves in a medium bowl until combined.
(Mixture can be stored in an airtight container in refrigerator up to 3 days.).How do you prevent the coconut milk from curdling or splitting while cooking?.
, like cow's milk, is an emulsion of fat in water, meaning it can separate.Luckily, this dish will still taste delicious even if the coconut milk splits — and in some traditional curry techniques, splitting is actually desired.
Heat is a common cause, so if you'd like to avoid curdling, turn it down after adding the coconut milk, avoiding a rapid boil and stirring frequently.Avoid adding too much acid, too; we suggest serving the limes on the side rather than adding lime juice directly.