Thai red curry?

Discussion in 'Professional Chefs' started by chrisbristol, Jul 7, 2014.

  1. chrisbristol

    chrisbristol

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    Hi

    I made the recipe below a few weeks ago.  Has anyone got any tips on how to improve it a bit and perhaps make it a bit thicker but without taking the taste away?  I did add a bit of tomato purée but I don't want to add to much to it?

    http://www.bbcgoodfood.com/recipes/1788/thai-chicken-curry
     
  2. jake t buds

    jake t buds

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    Check the fat content of your coconut milk. The higher the fat content the thicker the milk is - conversely the thicker your curry will be - in my experience. 

    The chinese use cornstarch to thicken sauces without adding flavor, but you knew that.

    Opps!! Not supposed to post here.  
     
  3. chrisbristol

    chrisbristol

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    Would cornflour be OK?
     
  4. mepchef

    mepchef

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    I would avoid cornflour for thickening most things since it can lose it's viscosity reboil and the starch present is not natural in these dishes. I tend to use a whole baking potato (peeled) during reduction of the coconut milk. The potato releases starch that thickens far better than most analogues. With the exception of xythantan or tapioca starch. Remove the half cooked potato during cooking. Don't always rely on the fat content of the coconut milk, as it can make the dish to heavy. Remember thais use sticky starchy rice to thicken their curries. So they should be a bit thinner from the pot. Hope this helps.
     
  5. chrisbristol

    chrisbristol

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    Is it possible it wans't reduced enough and that is why it is so runny? It was on the stove or about 15 minutes but maybe it wasn't enough?
     
  6. chrisbristol

    chrisbristol

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    Just realised that cornflour is the British word for cornstarch ha ha
     
  7. cheflayne

    cheflayne

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    If you want it thicker, next time cook extra jasmine rice. After simmering for 15 minutes , strain the liquid off and add some of the rice to the liquid. Simmer for 5 more minutes. Blend and add back into dish. Finish with the fresh coriander and more curry paste if desired.
     
  8. chrisbristol

    chrisbristol

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    One thing I didn't realize is that you are suppose to shake the coconut milk tin first that might be partly why it is so thin.  Also I've heard it recommended to cook the curry sauce in a separate pan let it rude then add it to your vegetables so you don't over cook them.
     
  9. just jim

    just jim

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  10. jake t buds

    jake t buds

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    This is excellent advice. Thanks.