peeled and deveined tail-on raw.

, 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.To further prevent separation, remember to shake the cans of coconut milk well before opening them.. At what stage do you add coconut milk to a curry?.

In coconut curries, the coconut milk is often added fairly close to the end of cooking.You'll want to make sure the spices have bloomed and the vegetables are cooked down first.

Some people like to stir it in at the very end, off the heat, but here, we add it in the last 10 minutes or so, allowing it to reduce down a little and take up some of the flavors.

Then, we cook the shrimp very briefly in the coconut mixture and serve immediately.. Notes from the Food & Wine Test Kitchen.Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes.

Transfer to a clean kitchen towel and rub together to release the skins.Let the hazelnuts cool completely..

In a food processor, pulse the hazelnuts until finely chopped.In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes.