Cracking coconut cream I have several recepies which call for cracking coconut cream (Thai curries).

I used to just fry the curry paste and add coconut cream (or coconut milk) which produces reasonable results, but on reading the recipes again I realized that I was not making it correctly. 

My more recent attempts at starting with coconut milk have resulted in it being more poached than fried, still nice but I feel that I am missing something. 

As far as I can tell if you simmer the cream for long enough the oil should separate out and you are able to fry in it. But I can't seem to get this to happen. Am I being impatient or am I doing something fundamentally wrong?
Two things I know can make this difficult: using low-fat coconut milk, or using coconut milk that has had an emulsifier added to it (check the ingredients). Also, you may just not be cooking it long enough or at high enough of a temperature. I think you will really like the results when you get this to work, the curry comes out less gelatinous and more flavourful.