How To Thicken Thai Red Curry?

I remember when I first started cooking, my curry sauce was always surrounded by little puddles of water, and no amount of simmering combined with vigorous stirring would thicken the sauce. It felt like it was taking a lifetime to reduce and in the meantime my vegetables would overcook, or my chicken would dry out.

So there was no other alternative I would have to pour out some of the water into the sink before I served it up for dinner and hope no one would notice. Oops! I do however love cooking and I refused to be beaten by ‘the watery curry sauce’. So after numerous lessons from my mum, ‘the experienced one’, and through experimentation of my own; I learnt that adding one key ingredient can be the difference between serving up a rich, luscious curry sauce or having a river running through your curry.

So here are four different methods you can use to help answer the question I am most frequently asked ‘How can I thicken my curry sauce?’ 1. Tomato puree/ paste Ideal for tomato-based sauces so great for Indian and Italian cookery. Adding tomato puree is probably the most common method of thickening curry sauces.

Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.2. Cornflour Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir.

Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn’t take very long.3. Yogurt Ideal for Indian curries and can be used as a cream substitute (which is also thickens sauces). This is another common thickening agent used within Indian cookery.

I like to use Greek style yogurt rather than natural yogurt because it’s thick, creamy and it doesn’t tend to curdle in the pan. I would still recommend adding a little at a time though and stirring just to be sure. Yogurt can be used alone or along with tomato puree depending on what the sauce base is.4.

Simmer down Ideal for all curries and sauces, this is the traditional method I was trying for years, and failing miserably at! But it is still necessary even if you use one of the above key ingredients. Including them in the cooking process just ensures you won’t need to simmer your curry sauce for as long as you would without them.

Simply simmer your sauce on low heat (uncovered) until the sauce reduces.
If you are cooking vegetables, try reducing the sauce first and then adding the vegetables.
This will help you to avoid overcooking the vegetables maintaining valuable nutrients for the whole family.
So there you have it, my top four methods to achieving a fabulously rich curry sauce.

Some of these methods may not be ‘authentic’ to some cuisines, but it gets the job done so I don’t tend to lose much sleep over it. Also, as mentioned, using a combination of these key methods will ensure you never see a runny curry again!

Contents

1 How do I make my Thai red curry thicker?
- 1.1 How can I thicken Thai green curry without cornflour?
2 Can you thicken Thai curry with flour?
- 2.1 How can I thicken my curry without cream?
3 Can I use flour instead of cornstarch for curry?
4 Do you simmer or boil to thicken?
- 4.1 How do you make a sauce thicker?
5 Can you thicken red sauce?
- 5.1 How do you make coconut milk thicker?

How do I make my Thai red curry thicker?

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

How can I thicken Thai green curry without cornflour?

Download Article Download Article It can be frustrating to make a tantalizing curry only to have the sauce turn out watery. Luckily, there are many quick and simple fixes for a thin curry. You can use foods like yogurt to get the curry to thicken. You can also add flour or corn starch. Simmering the curry for a few extra minutes can also get it reach the right consistency.

1 Mix in unflavored yogurt. A thick yogurt, like Greek yogurt, works best. Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness.
- This is great for Indian-style curries as a cream substitute. It can also come in handy if your curry is a little spicier than you would like, as it can cool your curry down.
2 Try tomato paste or puree. This works best for curries that are already tomato-based, as it won’t affect the flavor too much. Tomato puree is usually thicker than paste and has a slightly stronger flavor. Mix in a small amount of tomato puree or paste into the curry. Add a little at a time until the curry gets as thick as you want.
- If you don’t have puree or paste, you can try diced tomatoes.
- For best results, add tomatoes or tomato puree during the cooking process rather than after.
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3 Mash the potatoes already in your curry. If you’re cooking with potatoes, try mashing them after the curry is cooked. This is a simple way to thicken the curry without potentially damaging or diluting the flavor. Sometimes, a few mashed potatoes can make for a thicker curry.

1 Try cornstarch. If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it’s boiling to get it to thicken.
- If necessary, you can add a bit more water and cornstarch if your curry doesn’t thicken with one tablespoon (15 mL) of each.
2 Use flour and cooking fat. Two tablespoons of flour (30 mL) mixed with two tablespoons (30 mL) of a cooking fat like butter can thicken curry. Remove a cup of curry (240 mL) and mix it with your flour and cooking fat mixture. Return the curry to the main pot and mix it in to thicken your curry.
- You can add in a bit more flour if your curry doesn’t thicken the first time.
3 Add arrowroot. Arrowroot thickens curry just like cornstarch. Add a tablespoon (15 mL) of arrowroot to your curry and then mix it in. If your curry doesn’t thicken, add a little bit more at a time until you get the right consistency.

1 Reduce the heat. If your curry doesn’t adequately thicken during the normal cooking time, switch the heat to a simmer. Let the curry simmer over the heat while you keep an eye on it.
- Keep the curry uncovered while it simmers.
2 Let the curry simmer until it reduces. As the curry simmers, you can expect it to reduce. Stir the curry as it reduces to test the thickness. Let the curry reduce until it’s as thick as you want.
- Time varies greatly depending on the type of curry, so keep an eye on your curry as it thickens. It may reduce in a few minutes or it may need 10 to 20 minutes to thicken.
3 Add water if your curry gets too thick. Sometimes, curry can reduce too much when simmering. This may result in a curry that’s too thick. Simply add a little bit of water at a time in this case until your curry gets to the right consistency.

Add New Question

Question How can I thicken curry without cornstarch? Ed Kuoha is a Chef and the Owner of Kuoha Culinary based in Aiea, Hawaii. He has more than 20 years of experience in various culinary kitchens and settings such as Morimoto Waikiki, where he received hands-on training from Iron Chef Morimoto. Chef Ed specializes in small catering events and private chef requests. Well, you can add flour and butter or flour and water to make a slurry. Another option is to use potato starch and water if you want a gluten-free alternative.
Question How do I make chicken curry with thick gravy? Diluted Potato Community Answer Start off with frying a few onions and tomato paste in a frying pan. Then add spices: chili powder, turmeric powder, etc. Then add the chicken and water. To make the curry thicker, add a little bit of flour at a time until the consistency is to your liking.

Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement Article Summary X If you need to thicken curry, try stirring in a spoonful at a time of unflavored Greek yogurt until you get the thickness you desire.

This will add a creamy texture, and is also a good way to cool off your curry if it’s a little spicier than you would like.
If you’re making a tomato-based curry, add in tomato paste or puree to the curry to thicken it.
Also, if your curry has potatoes in it, take out a few of the potatoes and mash them up, then add them back into the curry.

This will thicken the dish without changing the flavor. Keep reading how to use flour or cornstarch to thicken your curry! Did this summary help you? Thanks to all authors for creating a page that has been read 246,325 times.

Can you thicken Thai curry with flour?

2. Thicken With Flour – Using corn starch or regular wheat flour is also an easy and popular way to thicken any sauce. For every cup of liquid in your curry, prepare 2 teaspoons of flour added with enough water to make a slurry. Pour the mixture in, stirring constantly.

Do this near the end of the cooking process since the sauce can thicken rather fast and may stick to the bottom of the pan if you overcook it. An alternative you can use is arrowroot, rice, or coconut flour which are all gluten-free. Arrowroot, in particular, is more heat-stable than corn or wheat and is more neutral in taste.

Rice and coconut flour may be available only at vegan, Asian, or ethnic foods stores, or on Amazon.

Should Thai curry be runny?

Do you need any special ingredients to make Thai Green Curry? – Thai curries are quite runny by tradition, so don’t be alarmed if this recipe ends up runnier than expected. We do like to thicken ours, and we do so by using something called Xanthan Gum,

How do you fix a flat curry?

Step 5: Enjoy! – Once the curry is thick and saucy, it’s time to dig in! Serve the sauce over rice. Top with chopped fresh cilantro to balance the flavors. Editor’s Tip : If your curry tastes flat, add a touch of salt or whisk in an acidic ingredient like vinegar or lemon juice.

Does coconut milk thicken when cooked?

You can simmer the coconut milk on the stove over low heat until it reduces, which will thicken the coconut milk. This method will also concentrate and intensify the coconut flavor in the coconut milk. Stir the coconut milk frequently to prevent curdling.

How can I thicken my curry without cream?

So there was no other alternative I would have to pour out some of the water into the sink before I served it up for dinner and hope no one would notice.
Oops! I do however love cooking and I refused to be beaten by ‘the watery curry sauce’.
So after numerous lessons from my mum, ‘the experienced one’, and through experimentation of my own; I learnt that adding one key ingredient can be the difference between serving up a rich, luscious curry sauce or having a river running through your curry.

Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.2. Cornflour Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir.

I like to use Greek style yogurt rather than natural yogurt because it’s thick, creamy and it doesn’t tend to curdle in the pan.
I would still recommend adding a little at a time though and stirring just to be sure.
Yogurt can be used alone or along with tomato puree depending on what the sauce base is.4.

Simply simmer your sauce on low heat (uncovered) until the sauce reduces.
If you are cooking vegetables, try reducing the sauce first and then adding the vegetables.
This will help you to avoid overcooking the vegetables maintaining valuable nutrients for the whole family.
So there you have it, my top four methods to achieving a fabulously rich curry sauce.

Can I use flour instead of cornstarch for curry?

What Can I Substitute for Cornstarch? Cornstarch is used to thicken liquids in a variety of recipes such as,,, and, It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules. The ingredient you are most likely to have on hand, of course, is flour, so we’ll start with that.

When you want 1 cup of liquid to be fairly thick, it takes 1 tablespoon of cornstarch. (A stir-fry sauce might use only 1-2 teaspoons per cup of liquid). It will take about 3 tablespoons of flour to replace 1 tablespoon of cornstarch, and you will need to cook the sauce for much longer to get rid of the raw flavor of the flour.

Flour is a very stable thickener, but will not result in the same glossy shine that cornstarch produces. Arrowroot, on the other hand, makes a beautifully shiny sauce and may be substituted in an equal or slightly greater amount, but will need to be cooked a little longer than cornstarch.

Can I just add flour to thicken sauce?

How to Thicken Sauce with Cornstarch – Thickening a sauce with cornstarch is very similar to using flour, but you need different quantities:

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce.thoroughly mix the cornstarch and water together, then pour into your sauce.Cook and stir over medium heat until thickened and bubbly. Heat two minutes more in order to completely cook the cornstarch.

Test Kitchen Tip: Be careful not to overcook cornstarch-thickened sauces. They can break down when overcooked (the starch loses its thickening properties when cooked too long).

What happens if you put too much oil in curry?

Want To Remove Excess Oil From Curries? Genius Viral Hack Shows How

Updated: August 20, 2021 10:59 IST

This cooking tip may help you easily remove excess oil from your curries.

We often add excess oil to our curries by accident This simple hack lets you remove the oil without hassle Take a look at the brilliant cooking trick here

Indian curries have us spoilt for choice, whether it’s a sinful butter chicken or a delectable prawn curry. In an attempt to make these gravies delicious, restaurants often end up using copious quantities of oil which is quite unhealthy. Even at home, we sometimes unknowingly add more oil than is required.

So, what should we do in such a situation? A viral hack has found the simple and pure genius solution for this.
Believe it or not, there is a way that the excess oil in your gravy can be removed quickly without much hassle.
Take a look: Using ice to remove the oil — Time For Knowledge (24×7) (@24hrknowledge) (Also Read: ) The video of the viral hack was shared on Twitter by @24hrknowledge, which is a moderator page that shares informative and entertaining facts.

The 18-second clip has received over 110k views and 4k likes since the time it was shared. In the short video, we can see a container full of what seems to be a seafood-based curry. The hot curry has lots of oil floating on top, which is removed with a – with the help of a huge ice cube.

The spherical ice was immersed in the gravy, and within seconds, the excess oil got stuck beneath it.
The layer of fat then was removed and separated from the gravy.
How brilliant and innovative, right? The science behind the hack is that fat particles cool down due to the ice, and then get stuck to it.

Thus, this hack is a perfectly effective way to remove excess oil from gravies or, Twitter users too appreciated the incredibly genius hack which is going viral. Take a look: Nice idea— Bala (@enbeeyes) Tbh this is pretty brilliant innovation lolz— ⬣Hexlena PulseAlot⬣ (@StakeHEX5555) Removing the blocked arteries from the dish.

Andel (@Prettyangeltoo) Innovative.
Chefs use egg whites to absorb excess oil from stews and soups.
Chef Tash (@TheChefTash) This is genius— Asim Hamdan (@AsimHamdan3) Wow Amazing— ผมมีเเม่เเค่คนเดียวคับ (@bbb_mydear) (Also Read: ) Thus, the next time you come across some gravy that has oil floating on top – you know what to do! What did you think of the ? Tell us in the comments below.

About Aditi Ahuja Aditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at. : Want To Remove Excess Oil From Curries? Genius Viral Hack Shows How

How do you step up a curry?

Five simple ways to take your curry rice to the next level Curry rice is the perfect Japanese comfort food. It’s hearty, filling, sweet and just a little bit spicy, being a much milder version of Indian curry introduced to Japan by way of the British.

One of the best things about curry rice is how easy it is to customise it. You can subtly alter the flavor of the sauce by adding honey, apples, or even chocolate, and you can switch up serving methods by swapping the rice for udon or ramen. You can pour it over deep-fried pork katsu or seafood, or throw in all kinds of vegetables the possibilities are endless.

But if you’re looking for ways to really step up your curry game, then we recommend trying some of these tips and tricks from professional curry chefs. The standard formula for making easy curry rice at home is to fry up some onions, veggies and meat, then add water and finally curry roux (solidified curry paste sold in handy blocks that look like yummy chocolate).

But there are a number of little things you can do to take even store-bought curry from cheap ‘n’ tasty evening meal to a dish to be genuinely proud of. Tip 1 for extra-yummy curry rice is to make sure those onions are nice and fried before you add in the rest. Chefs recommend adding just enough water to keep your onions from burning while frying to make sure that the full flavor of the onions is brought out.

Tip 2: Top curry chefs recommend going the extra mile and adding in some spices to your sauce, even if you’re using boxed roux already. For extra colour, add a pinch of turmeric, and for fragrance, cumin or coriander. If you want your curry to have some extra bite, meanwhile, throw in some cayenne pepper.

Tip 3: Don’t stop at just adding water and roux if you want your curry to be extra thick and creamy.
Add in some milk, cream or yogurt, too.
Tip 4: Top curry chefs also recommend bringing out the subtle undertones of the curry flavour by adding tomatoes, pickled plums, wine, citrus fruits, or black vinegar.

Tip 5: While this particular “tip” can be found on the back of most boxed roux, apparently hardly anyone tends to actually do it. When you’re adding the curry roux blocks, it’s essential that you remove the pot from the heat first and allow the roux blocks to melt into the already hot pot without applying direct heat.

In fact, you don’t need to have the roux in there that long at all, and over-cooking the roux can wind up ruining the taste of the curry. Hmm the more you know! We hope that these curry tips will prove useful the next time you’re whipping up a batch of the yummy brown stuff. With its sweet, mild flavour, curry rice is the perfect introduction to Japanese cooking for those who are just getting started.

Enjoy! Source: Yahoo! Japan Read more stories from RocketNews24. – No time to cook? No problem! Three easy ways to improve instant curry – 12 meals to make using your leftover curry – These Adorable Japanese Curry Dishes are Sure to Curry Your Favor © Japan Today : Five simple ways to take your curry rice to the next level

Do you simmer or boil to thicken?

The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil —do this uncovered, so the steam can escape.

How do you make a sauce thicker?

Use Flour and Water – Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you’ve reached your desired consistency. Test with a spoon.

Can you thicken red sauce?

Corn Starch Slurry – Adding a cornstarch slurry is an easy way to thicken sauce quickly, Simply combine equal parts water and cornstarch (start with 1/4 cup each). Whisk until smooth, then stir into the sauce. Note: Starches may create lumps in a sauce made purely of tomatoes, so this option should be seen as a last resort.

How do you make coconut milk thicker?

Mix in cornstarch or all-purpose flour. You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

Indira Usman