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Thickening a curry |
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#1 |
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Forum Member
Join Date: Dec 2004
Posts: 1,208
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Thickening a curry
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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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#3 |
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Join Date: Jul 2008
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what kind of coconut millk did you use?
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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#4 |
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Join Date: Jul 2004
Posts: 567
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Add ground nuts; eg: almonds, coconut, brazil, anything.
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#5 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
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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#6 |
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Join Date: Oct 2008
Location: Ed Balls
Posts: 13,230
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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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#7 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,325
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Quote:
Add ground nuts; eg: almonds, coconut, brazil, anything.
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#8 |
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Inactive Member
Join Date: Feb 2007
Posts: 1,255
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you could just simmer it a bit longer and reduce the sauce
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#9 |
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Join Date: Jan 2008
Location: Belfast, OWC
Posts: 502
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Quote:
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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#10 |
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Forum Member
Join Date: Jun 2007
Location: London
Posts: 4,492
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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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#11 |
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Forum Member
Join Date: Jul 2008
Posts: 1,562
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Quote:
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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#12 |
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Join Date: Jul 2008
Posts: 1,562
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Quote:
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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#13 |
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Forum Member
Join Date: Mar 2007
Location: Nottingham
Posts: 667
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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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#14 |
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Forum Member
Join Date: Jul 2004
Posts: 567
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Quote:
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?
I also like to thicken curries with red lentils as Deebster does. |
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