coconut milk for Thai curry emergency

[mary shaposhnik]

Am in the midst of making a ton of khao soi for a crowd, and have run out of coconut milk for the last batch. I usually use Chaokoh or Aroy-D brands. The only brand available anywhere in the neighborhood is the Thai Kitchen brand, which has guar gum added as a "stabilizer" (but fortunately, no sugar). Can I use this? I don't WANT my coconut milk "stable" -- I want it separated -- but more importantly I don't want any gum that's going to screw up my curry. This sounds like bad news to me, but wanted to check. Thanks.

[Dave MP]

I'm looking for a good khao soi recipe, so would love to know what yours is (and how it turned out!)

Or if others have a good recipe for this dish, would love to know about it as well.

[qianning]

The one from "Thai Street Food" is very good.

here's a web version if you don't have the book:
http://thai.food.com/recipe/chiang-mai-curried-noodle-and-chicken-soup-kao-soi-gai-269446

And here are some reviews/comments from the thai food thread:
http://thai.food.com/recipe/chiang-ma...

[Dave MP]

Thank you! I passed this on to a friend of mine, and I think she tried it tonight. Will let you know if she used this recipe.

I will hopefully also make it sometime soon, and will report back when I do!

Dave MP

[qianning]

Great. We are always looking for new recruits to the David Thompson thread linked above, so do join us if you have the chance.

[qianning]

it won't "crack" like the tetrapak Aroy-D, but it shouldn't be "gummy" either. if you can, you might want to save/skim some oil from your earlier batches to cook your paste. as long as there is no added sugar, you should be OK. good luck.

[mary shaposhnik]

Thanks. I definitely want it to crack, so skimming off some oil from the other batches is a great idea.