The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. … Although “kaeng” is also defined as being of “watery” substance, the thickness of the sauce can vary considerably from broth-like to that of a thick stew, and it can even be a completely dry dish.
Why is my Thai curry watery?
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.
What is the consistency of Thai curry?
The consistency of Thai curries is similar to that of soup. It is a very thin gravy that brings out the flavor of its meat and vegetables even better. For those of you who are not used to having spicy dishes, these curries can be a good starting point. Thai curry is much easier on your stomach than other alternatives.
Why does my Thai curry separate?
Unlike western-style stews and braises, Thai (and Indian) curries are usually not emulsified, and often have a bit of an oil slick on the surface. The separation of oil is taken as a sign that the sauce has cooked enough, and is ready for the addition of the meat or vegetables.
Why is my coconut milk so watery?
It’s a combination of the water and the different healthy fats in the coconut meat such as fast-burning MCT oil (medium chain triglycerides) and saturated fat. When it’s prepared via blending, the fat component – often called coconut cream – gets suspended in the watery component, and it appears to combine.
How do I make my Thai green curry less watery?
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.
Is Thai green curry healthy?
Green curry may be high in fat, but it’s also high in other protein and essential vitamins and minerals. … This dish combines chunks of chicken and aromatic vegetables with a broth of coconut milk, chicken stock and green curry paste.
Is Thai curry better the next day?
The flavor molecules have time to diffuse into various parts of the food that’s been simmered. This is true of all simmered or braised dishes, be they soups, chilis, stews, curries. All taste better the next day. Pretty much any stew will taste better the next day as the flavors blend while it sits.
Will coconut milk thicken when heated?
Coconut milk does not thicken when heated, more likely it’s curdling in high heat, which is not the result you are looking for, especially when you are making milk-based curries and other popular dishes. The most infallible trick to thicken this type of milk is to use rolled oats.
Can you add water to Thai curry?
Don’t add any water. You want to lower it. The veggies you add to the curry will squeeze out too much fluid. Remember that when you think extra veggies will be good, it means it will also be much watery.