Aloo Coconut Milk Curry Recipe (2024)

FAQs

Should I boil potatoes before adding to curry? ›

No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

Lite coconut milk will not do the job (and will change the flavor, by the way). Go to the store and buy some flour. Make a slurry (equal parts of flour and cold water), bring the curry to a boil and slowly add the slurry while stirring until you reach the desired consistency.

Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.

I prefer Yukon Gold potatoes when cooking curries, because they have a slight buttery flavor and creamy texture thanks to their medium starch content. Red Potatoes. They don't need to be peeled before cooking and hold their shape well when cooked.

It turns out very yummy and adds a fantastic texture to the curry. I would highly recommend trying this out. The stage to add potato in the cooking is after frying onions. You can also fry potato before and keep it aside and use when you put chicken in the bhuna masala.

Coconut milk will cook down and thicken without curdling. What the time+heat will do to the other ingredients is a matter of how much it has to cook down.

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Step 3Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. If sauce is too thick, add more water, a tablespoon at a time, until desired consistency is reached.

A good rule of thumb for using coconut milk is to use roughly one cup of coconut milk per tablespoon of paste; taste and adjust the amounts from there. After the coconut milk has simmered for a few minutes, garnish your curry with fresh cilantro and sliced chilies if desired, and serve over rice or noodles.

Do you cook curry paste or coconut milk first? ›

You should fry the paste briefly in the pan until you can smell all the flavours, then add the coconut milk. If you're using chicken or something, fry that in the paste before adding the coconut milk. Then add things like lime leaves or sliced chilli or bamboo shoots while it's simmering.

If you're looking to reduce the coconut milk taste in a dish, here are a few tips. First, try adding a small amount of another liquid like chicken broth, vegetable broth, or even plain water.

I recommend using white onions at the browning stage and then red onions towards the end. The use of both onions adds a lot of depth to the sweet tones the heavy onion base gives. Red onions don't break down as quick as white onions and have a delicious and mildly sweet taste to compliment the heat of the spices.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Ideally, the best rice for soaking up all of that curry goodness are long grain and aromatic varieties that cook up fluffy and separate such as jasmine and basmati or traditional long grain white rice.

You don't need to, but if you like really crispy potatoes, there's a method that requires a few minutes of pre-cooking. Basically, you put the potatoes into already boiling water for a few minutes to soften up the outside. Then drain, add some fat and flavourings, and with the lid on briefly shake and rotate the pot.

You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven).

Veggies That Are Actually Fruits: depending on the item, you could use them raw or roasted. Tomatoes, summer squash or peppers could be diced and added raw about towards the end, pre-cook eggplant or winter squash before adding. Stalks, Stems, and Flowers: cut into bite-sized pieces and cook in the sauce.

Parboiled potatoes are good for up to one to two days after you remove them from boiling. So if you have a dinner party coming up, friends coming over, or just want to get a headstart on your meal prep for the week, parboiling potatoes helps you be able to cut down on cooking time before the actual event.