Why is my Thai green curry oily?

What can I do if my curry is too oily?

1 Answer. Allow it to cool, then put it in the fridge for a few hours. The fat should rise to the top and harden, making it easier to scoop away. If you can’t wait for it to cool, either skim the oil off with a spoon or use some kitchen paper to soak it up.

How do you remove oil from Thai curry?

Place 5 or so tablespoons of coconut cream into your pan and fry it until the clear oil separates from the solids. This happens when the most of the water has boiled out of it. If you don’t shake the coconut milk before you open it then the cream will be at the top and it will save you time.

Why does my curry go oily?

One of the major reasons why we add oil to Indian cooking is to either saute onions or saute vegetables. … When the dish is done, if the curry is cooked correctly, then excess oil floats on the top, and you should throw the excess oil away rather than mixing it back in the curry. Scoop it with a spoon and discard.

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Is Thai curry oily?

Finished Thai curries will have a thin layer of oil floating on top of the sauce. This oil picks up the color of the curries – bright red for red curry, glistening green for green curry, and so on – giving them a lovely appearance rather than a dull, whitish sameness.

Why is my coconut milk oily?

Sometimes with canned coconut milk, you can get a bad can that has oil floating on top of the coconut milk. This oil is a result of a can that got too hot during shipping and turned the coconut milk into oil. … However, when thawing coconut milk in a microwave or hot pan, do not let it boil.

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.

What oil do you use for Thai curry?

Thai cooks commonly use coconut oil, palm oil, peanut oil, or soybean oil; traditionally, lard was also used in Thai cooking. These types of oil are low-smoke, as is desirable for frying or grilling, and they do not break down quickly. Peanut oil is often used for stir-frying and deep-frying.

How do I make my Thai green curry thicker?


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.

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How do you fix oily sauce?

Like maybe a couple tablespoons milk and maybe a half teaspoon cornstarch. Stir those two together good so no starch is left unmixed, then stir that cloudy-milky mixture quickly into the sauce while it is still cooking.

Should curry be oily?

Rushing Into Cooking

Fry the spices in oil, and then let the curry gently simmer until the meat, chicken or any vegetarian dish is cooked. Once cooked, your curry should execute some oil on the top.

Why does my green curry curdle?

Causes of Curdles

Coconut milk contains proteins and oils which can curdle the liquid. When cooking curries or desserts with coconut milk, you usually want a smooth consistency. Lumpy bits tend to ruin the texture and taste.

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