Hi Connie!
There are 2 types of coconut milk: thick & thin. The first collection is thick (like heavy cream consistency) & the second collection is a thinner consistency (like milk).
In most Asian countries, the two types are sold separately for different applications. A standard can of coconut milk sold in the grocery store is usually the thick variety (shake well before use) -- especially if you buy the Thai variety. If you visit an Indian store or Asian market, they sell both types & it's always labelled. For this recipe, you definitely want to use the thick variety. You can also buy something called coconut cream, which has more of a "cool whip" consistency -- that will work well in this recipe too :-)
Hope this helps!
Thanks,
Last edited by SG_Indian_Food; 10/21/12 11:47 AM.
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