Yoghurt/coconut milk is a traditional ingredient in many Asian dishes, but can curdle easily if prepared incorrectly. Yoghurt will curdle if cooked at too high a temperature or if there is a strong acid, such as lime juice, in the curry sauce. Curdling can be prevented by heating the curry at a low heat and by warming the yoghurt before adding it to the curry sauce. In the event that the yoghurt does begin to curdle, there are some simple steps you can take to remove the lumps from your curry.
Remove the curry from the heat and let it cool.
Stir the curry, then pour it through a sieve using a sieve spoon or a traditional sieve.
Hold the sieve above an empty bowl and slowly pour your curry sauce into the sieve. Use a sieve spoon for a meat/vegetable curry and use a traditional sieve for a curry sauce. A traditional sieve will catch small lumps, but will also catch any meat or vegetables that are in your curry.
Blend the curry sauce in a blender or food processor if you were unsuccessful at removing all the lumps using a sieve. A blender will retain the flavour and the quantity of the sauce.
Ensure that the lid is firmly in place before turning on the blender.