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Thickening a curry


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Old 10-08-2009, 17:30
Clapton=God
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I made a curry a couple of days ago but it was too thin, I ate it as it was but I have some more of it (made way too much so put rest in the fridge) and I want to make it thicker. I haven't got a lot to thicken it, I have plain flour and self raising flour (no corn flour), bread and that is about it. No corn flour or potato which is what I normally use. Can I use normal flour to thicken it? Or what about cream cheese? It is a green Thai curry made from a curry paste, coconut milk and a few spices.
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Old 10-08-2009, 18:06
degsyhufc
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Although corn flour slaked with water would be best plain flour should work just as well. You may have to cook it out a little longer.
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Old 10-08-2009, 18:15
anouttedlurker
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Normally the tin has a very solid segment of cocount milk and a very water portion. Start by only using the think part and add the watery bit gradually to get to the right consistency.

Failing that tehre is an awesome cheat in the form of McDougall's thickening agent - its excellent.

Also - instant mash potato (forfend I would not serve that muck!) BUT it does work nicely as a thickener.
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Old 11-08-2009, 12:19
farmhand
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Add ground nuts; eg: almonds, coconut, brazil, anything.
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Old 11-08-2009, 12:29
indianwells
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Although corn flour slaked with water would be best plain flour should work just as well. You may have to cook it out a little longer.
+1...
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Old 11-08-2009, 13:03
divingbboy
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When you're cooking it in future, you don't need to use anything to thicken it: seal and partially cook your meat in the pan, remove the meat and set aside, then put the sauce together in the pan. Keep cooking the sauce down until it's reduced and just about thick enough for you, then put the meat back in the pan with the sauce and cook for another ten minutes.
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Old 11-08-2009, 14:06
grassmarket
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Add ground nuts; eg: almonds, coconut, brazil, anything.
That's my tip, finish it off just before serving with a good dollop of ground almonds, mixed up with coriander leaves and a fresh raw chilli to give it a bit of zing.
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Old 11-08-2009, 16:29
madcapmonster
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you could just simmer it a bit longer and reduce the sauce
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Old 11-08-2009, 21:58
halfacrown
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Normally the tin has a very solid segment of cocount milk and a very water portion. Start by only using the think part and add the watery bit gradually to get to the right consistency.

Failing that tehre is an awesome cheat in the form of McDougall's thickening agent - its excellent. Also - instant mash potato (forfend I would not serve that muck!) BUT it does work nicely as a thickener.
There is indeed and I'd be lost without it sometimes, for soups, stews, gravy........ Its like a little guardian angel in the cupboard
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Old 12-08-2009, 11:58
reginald1981
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What we do is mix equal quantities of butter and plain flour in a bowl and heat it in a microwave to form a roux with a dark cream colour and then just whisk it in. Works with all sauces/gravies.
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Old 12-08-2009, 12:40
anouttedlurker
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When you're cooking it in future, you don't need to use anything to thicken it: seal and partially cook your meat in the pan, remove the meat and set aside, then put the sauce together in the pan. Keep cooking the sauce down until it's reduced and just about thick enough for you, then put the meat back in the pan with the sauce and cook for another ten minutes.
i do not to fry the meat first but to add the paste and coconut milk first then let the meat simmer in it. it makes for a lighter more delicate curry.
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Old 12-08-2009, 12:42
anouttedlurker
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That's my tip, finish it off just before serving with a good dollop of ground almonds, mixed up with coriander leaves and a fresh raw chilli to give it a bit of zing.
i have never used nuts as a thickener before and its sounds like a good idea - but do they change the taste and make it a bit korma-ish?
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Old 14-08-2009, 13:45
The Deebster
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I use lentils to thicken my curries - just a small handful and then simmer for 20 mins.
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Old 14-08-2009, 17:06
farmhand
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i have never used nuts as a thickener before and its sounds like a good idea - but do they change the taste and make it a bit korma-ish?
Yep. Kormas are of course almond based. Nuts make a curry richer and creamier and also change the texture. When you think about it, alot of curries are basically a curry paste in a nut milk. Candlenuts are particularly good too...Thai style.

I also like to thicken curries with red lentils as Deebster does.
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