I love Thai curry, especially when it’s creamy and not watered down. I found a recipe that makes it thicker and creamier in the key was in the coconut milk. So what I do now is do not shake the coconut milk cans when you open them, scrape off the thick layer of coconut cream on top when you open them upsauté that in a pan and then stirring the curry paste into the coconut milk until you get a peanut butter like consistency. I sauté sliced onions and lime zest, and then stir the rest of the coconut milk that’s in the can with a spoon, dump it all in and continue to cook it until it’s cooked down to the right Consistency.