Food

Crack that curry! But why?

So, I follow Leela of She Simmers and have read some excellent literature from her and elsewhere on the proper method of making Thai Curries.
First, fry the coconut cream, then add the curry paste and fry until the oil separates and the curry cracks.
Finally, after attempting this forever, I got my curry to crack properly. I am pleased with myself.
Now, my husband, being a skeptic (I am too, but to a lesser extent) demanded to know why you crack the curry.
And I can't find an answer! I contacted Leela directly via her Facebook page, but all she said was that cracking it was correct and there was a reason for it, but she didn't say what. So what's the actual reason?


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