Explore 6 ways on how to thicken your curry sauce:
1. Reduction:
One of the most common methods to thicken a curry sauce is by reducing it. To do this, simmer your sauce over low to medium heat, allowing excess moisture to evaporate. As the liquid decreases, the sauce thickens. This technique works well for tomato-based sauces and thinner curries. Be patient and stir occasionally to avoid burning or sticking to the bottom of the pot.
A roux is a classic French technique that works wonders in thickening curry sauces. Simply melt butter in a pan, add an equal amount of all-purpose flour, and stir continuously to create a smooth paste. Cook the roux for a few minutes to get rid of the raw flour taste. Then, slowly incorporate it into your curry while stirring to avoid lumps. It not only thickens but also adds a subtle nutty flavour.
Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.
4. Coconut milk or cream:
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.
6. Pureed vegetables:
A healthy and natural way to thicken your curry sauce is by adding pureed vegetables. Boil and blend vegetables like potatoes, carrots, or butternut squash, then mix them into your sauce. Not only will they enhance the texture, but they’ll also sneak in some extra nutrients.
Thickening your curry sauce is an art that can be mastered through various techniques and ingredients. Experiment with these methods and find the one that suits your recipe best. Remember to consider the flavour profile you want to achieve, whether it’s a rich and creamy texture, a subtle nuttiness from a roux, or a healthy twist with vegetable purees. With these tips and techniques, your next curry will be a masterpiece of flavour and consistency.
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Feature image: Unsplash
AuthorMaegan-Leigh Jacobs
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Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly. Heat one minute more to cook the flour thoroughly.
Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly. Heat one minute more to cook the flour thoroughly.
For slight thickening of the gravy, you can add some rice flour. A bit of jaggery can also be added to balance the sourness and bitterness. However, both these are optional.
Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
Thai curries should not be thick, even if it is considered thick to Thai people, they are still quite runny like soup. If you can slurp your curry, that's a great sign that it's authentic.
On Indian-style curries and chillies, a spoonful of yoghurt or soured cream works wonderfully, but if you've gone crazy with the heat, you can also add milk to the curry or chilli base. Once you've added the base, gently simmer it, but don't boil it, or it will split.
How do you make a sauce thicker? 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.
Add some curry spice paste and gently cook for a few minutes. This allows the spices to release all their • wonderful flavours and aromas. Next add your meat or vegetables and cook until sealed. Finally add some water and leave to simmer for 15-30 mins depending on the recipe.
Alternatively, a dash of milk can also work well, but make sure it doesn't split when cooking. A dollop of sour cream or yoghurt on top is also a good way to cool a curry down. It's also worth learning how to cool down a hot curry by using sugar.
Add about 1 tablespoon of cornflour per cup of sauce but don't dump it straight in or it will clump. Instead, make a mixture with equal parts cornflour and cold water and whisk this into your sauce.
Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.
Gums: You can also use vegetable gums, such as xanthan gum or guar gum, to thicken sauces. Xanthan gum and guar gum are very powerful, so use minimal amounts—too much can make the sauce slimy or unpleasantly chewy. 7. Potato starch: You can use potato starch in place of cornstarch with a one-to-one ratio.
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