Is Thai red curry supposed to be runny?

A runny curry means you haven’t cooked it long enough and/or you have used coconut milk with a low percentage of solids. Authentic curries never contain any type of starch (flour). So, buy coconut milk (or cream) with the highest percentage of solids that you can find. Next, use more paste.

How do you thicken Thai red curry?


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.

Is Thai curry thin?

Thai curry maintains its thin consistency because its vegetables are added in large pieces to keep the broth soupy. Yellow curry is sometimes made to be thick, but this is usually only in restaurants and homecooked yellow curry is often thin.

What do I do if my curry is too watery?

Use Cream or Butter

If you find your slow-cooked curry too watery, there is one excellent tip on how to thicken the curry. Add whole fat yoghurt or cream. You can also add butter at the end to make it thick. Some Indian families also use desi ghee.

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Does Thai curry thicken?

Simmer the flame – Yes. Most curries doesn’t need to the thick when we actually prepare them. Sometimes its watery, which is a fail for normal curry. So most people simmer the flame down, so that the curry start thickening.

How long should you simmer curry?

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Does coconut milk thicken when cooked?

Coconut milk will cook down and thicken without curdling. What the time+heat will do to the other ingredients is a matter of how much it has to cook down.

Why is my coconut milk so watery?

Emulsifiers are chemical additives which cause the fatty and watery layers to stop separating from one another, and if they’re in your coconut milk, you’ll probably never get that thick creamy layer at the top of the can no matter what you do.

How do I thicken my Thai curry Reddit?

I love Thai food, especially the curries.

  1. In a pot heat half the coconut coconit cream over medium heat until the fat full separates.
  2. Fry the curry paste in the fat for 5 minutes.
  3. Add a bit of coconut milk to incorporate, then add the rest. …
  4. Season with fish sauce and palm sugar.
  5. Add protein and veg by cooking time.
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Should Thai green curry be watery?

It’s hardly surprising that the biggest problem people encounter when making a Thai green curry is that it turned out to be watery. That would certainly be the case with at least four of the brands in the picture. The ideal percentage of Coconut extract should be around 40%.