HOW TO THICKEN THAI CURRY: How To Thicken Thai Curry

Thicken your Thai curry with a few simple ingredients and prepare it in minutes. Ingredients: 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 2 teaspoons grated ginger 1 teaspoon ground coriander 1 teaspoon ground cumin 2 teaspoons palm sugar or brown sugar 3 green cardamom pods, crushed 4 star anise pods, crushed 2 cinnamon sticks, about 6 inches long 4 cloves 5 cups chicken or vegetable broth 1 1/2 tablespoons curry paste (red or yellow) 2 teaspooons soy sauce Directions: Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, coriander, cumin, sugar, cardamom pods, star anise pods and cinnamon sticks and cook for another minute. Add the chicken broth and curry paste and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Add soy sauce to taste.

What You’ll Need

What You’ll Need:
-1 tablespoon olive oil or vegetable oil
-2 onions, finely chopped
-4 cloves garlic, minced
-1 inch piece of fresh ginger, peeled and grated
-1 teaspoon ground cumin
-1 teaspoon turmeric
-2 cans (14.5 ounces each) diced tomatoes, undrained
-3 cups chicken broth
-3 tablespoons sugar or honey
-2 teaspoons salt
-1/2 cup plain yogurt or sour cream
-[optional] fresh cilantro leaves for garnish

1/2 cup plain yogurt or sour cream [optional] Fresh cilantro leaves for garnish Directions: Heat the oil in a large pot over medium heat. Add the onions and cook until they are softened, about 5 minutes. Add the garlic, ginger, cumin, and turmeric and cook for 1 minute longer. Stir in the tomatoes and their juice, broth, sugar or honey, and salt. Bring to a simmer and cook until the vegetables are very soft and the sauce has thickened slightly, about 30 minutes. Remove from heat and let cool slightly. Serve in bowls topped with yogurt or sour cream (if using), cilantro leaves if desired.

How To Thicken Thai Curry

Thicken Thai Curry Recipe
Ingredient List:
-1 lb. boneless, skinless chicken breast, cut into small cubes
-1 inch piece of ginger, peeled and grated
-2 cloves garlic, minced
-1 large onion, diced
-3 carrots, peeled and grated
-2 stalks of celery, diced
-1 tsp. ground coriander
-1 tsp. ground cumin
-2 tbsp. olive oil
-3 green cardamom pods (optional) -4 cups chicken broth or water
Seasoning Mix:
-1 tablespoon fish sauce (or soy sauce) -2 teaspoons sugar   -2 teaspoons dried shrimp paste (or 1 teaspoon shrimp paste flakes)  -1 teaspoon ground turmeric   -½ teaspoon ground black pepper    -⅛ teaspoon ground white pepper
Directions: In a large bowl mix the seasoning mix together. Add in the cubed chicken and ginger. Toss to coat evenly. Heat a large skillet over medium high heat and add the oil. Once hot add the chicken and cook until browned on all sides. Add in the onion, carrots, celery and garlic and continue to cook for 5 minutes more or until vegetables are tender. Pour in the broth or water and bring to a boil then reduce heat to low simmer for 10 minutes or until thickened. Remove from heat and stir in cardamom pods

Why Thickening is Important

Thickening is important when making Thai curry because it helps to create a more creamy and textured dish. There are a few ways to thicken Thai curry: by using a thickener such as cornstarch, roux, or flour; by adding coconut milk or cream; or by simmering the curry for longer. Ultimately, the choice of thickener will depend on the recipe and desired consistency.

One way to thicken Thai curry without using a thickener is by simmering it for longer. This will help to create a more glue-like consistency that can be easily poured into bowls. Another way to achieve a thicker texture is by using a thickener such as cornstarch, roux, or flour. These thickeners will work well in conjunction with other ingredients such as coconut milk or cream to create a desired thickness. Ultimately, the choice of Thickening will depend on the recipe and desired consistency

Tips for Thickening Your Thai Curry

Thickening a Thai curry is an art form in and of itself. There are many different ways to achieve the desired consistency, but each method has its own set of advantages and disadvantages. With a little experimentation, you’ll find the perfect method for your particular curry recipe.

One common thickener is cornstarch. Cornstarch thickeners are generally safe to use in both hot and cold preparations, but they can cause clumps if not used correctly. To avoid this problem, heat the cornstarch before adding it to the curry mixture. This will also help to prevent lumps from forming while it’s cooking.

Another popular thickener is flour. Flour thickeners work well in both hot and cold preparations, but they can be more finnicky about achieving a smooth texture. They also require longer cooking times than cornstarch or sugar do, so be sure to take that into account when planning your mealtime schedule.

Finally, there’s sugar. Sugar thickeners are my personal favorite because they’re fast and easy to use, but they don’t impart any flavor or color to your curry mixture. If you want a sweetened curry, you’ll need to add additional ingredients like brown sugar or honey prior to cooking.

Recipes to Try

Thickening Thai curry is a great way to add a bit of extra richness and texture to your dish. There are many different ways to thicken Thai curry, so find the one that works best for you.

One popular method is to use cornstarch. In a small bowl, mix together 1 tablespoon cornstarch and enough water to make a slurry. Stir this mixture into the curry before serving.

Another method is to whisk together some softened butter or margarine and some flour until well combined. Add this mixture gradually, stirring constantly, to the curry while it cooks.

If you want a really thick curry, you can also use blanched beaten egg whites in place of some of the flour or butter. Whisk together 2 egg whites in a small bowl until stiff peaks form. Fold these whisked egg whites into the curry just before serving.