Is Thai curry supposed to be watery?
Curry sauce is the foundation for many Thai and Indian dishes, but homemade curry sauces are often thin and watery unlike those in restaurants that are very thick and creamy.
How thick should Thai curry be?
Curry sauce can of course be thick or thin, depending on your preference. But generally, the ideal consistency would be one that’s not too runny and not too thick, either.
Is Thai curry better the next day?
We’ve talked a lot about taste. Does the texture of leftover food improve over time? Yes, it can, at least a stew or a curry or a sauce can become thicker and creamier.
Which Thai curry is least spicy?
Red Curry. Thai red curries are usually spicier than yellow curries but less spicy than green ones.
Why is my red 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.
Why does my Thai red curry split?
The separation you are getting is caused by inadequate mixing of coconut solids and curry paste. This will happen if you add coconut cream at the wrong time (or the wrong way) and you then cook it incorrectly. David Thompson is a world renowned chef and an expert on Thai cuisine.
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.
Why is my Thai curry bitter?
Curry can become bitter when the garlic is overcooked or the spices are over-roasted. Fenugreek can also make a curry bitter if too much is added. Simply adding other ingredients to your dish can reduce or remove the bitterness.
Why does coconut milk curdle in curry?
When coconut milk is heated up, the protein changes its shape and ability to react with water and oil, which is what scientists call ‘denaturing of the protein’. The protein releases oil and water and contracts into a tight chain. These contracted protein chains are visible as the white specks or curds.
What kind of coconut milk do Thai restaurants use?
The brands that we highly recommend are Elephant and Biona (organic); they’re widely available at grocery stores and online. A good coconut milk should naturally separate into the cream and the liquid. In Thai cooking, we use the cream to cook with the curry paste first to bring out the flavour and aroma.