Thai Red Curry Cauliflower (Easy 30-Minute Recipe) - Kirbie's Cravings (2024)

FAQs

How to thicken Thai curry? ›

How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

Coconut milk or cream

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Using coconut milk or cream can also reduce the spiciness. Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness.

If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken. If necessary, you can add a bit more water and cornstarch if your curry doesn't thicken with one tablespoon (15 mL) of each.

Coconut Milk/ Cream

Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.

Add coconut milk. As with dairy products, rich coconut milk can also decrease the heat in a curry, head chef at Cumulus Up Colin Mainds explained. "I like to use high-acid dairy products such as yogurt or a nicely seasoned coconut cream to add a dimension to the dish and still cool down the curry."

On Indian-style curries and chillies, a spoonful of yoghurt or soured cream works wonderfully, but if you've gone crazy with the heat, you can also add milk to the curry or chilli base. Once you've added the base, gently simmer it, but don't boil it, or it will split.

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

Coconut cream is a common ingredient in many curries, adding richness and flavor to the dish. It also helps to thicken the sauce, creating a smooth and creamy texture. Coconut cream is usually added at the end of cooking, when other ingredients have already been simmered together.

Is curry better with coconut milk or cream? ›

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.

Typically, it is added to curry near the end of cooking. It prevents curry from curdling. Add the yogurt slowly and whisk it into the curry till it is fully incorporated. You should not let the curry boil once you have added it.

It worked. Greek yoghurt should be fine - don't heat it up, that's what will make it curdle. Oooohhhh will make the curry piping hot and then add the yogurt. If that doesn't work will attack it with some lemon and sugar and see where we go from there.

Greek yogurt chicken curry is a deliciously creamy introduction to Indian inspired dishes. Make it and enjoy! Looking for other Indian inspired recipes?

Cornflour

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.

There are several ways to thicken curry sauces and avoid making them too runny or watery. One option is to add dairy such as Greek yogurt, heavy cream, or coconut cream . Another option is to add ground nuts like cashews or almonds to the sauce . A roux made with flour and butter is also an effective thickener.

Can I thicken curry with flour? Yes, curry is best thickened with cornstarch or arrowroot flour. Combine 1 tablespoon starch/ flour with 2-3 tablespoons water or curry sauce to make a slurry. Add to the pot and simmer for 2-3 minutes until thickened.

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.