I’m making this https://slowcookingperfected.com/slow-cooker-thai-peanut-chicken/
Started a few hours ago… it only called for 125ml of broth which didn’t cover any of my chicken, it was like a cm deep! I added 200ml of coconut cream and some extra broth which submitted everything.
But now it’s all watery, about 3 hours in. If it doesn’t reduce, will adding flour near the end wreck the taste?
by oooooooooof
8 Comments
I would cook it on high and try to reduce the amount of liquid for an hour or two. As a last resort, I would use a corn starch slurry to thicken.
I dont think it would wreck the taste but simmer with the lid off on low for another hour or so before adding flour. if you’re in a hurry for your curry it shouldn’t ruin the flavor if used a little bit of corn starch mixed into cold water or flour
Do you have time to make a separate curry gravy on the side with a pepper and onion? You can then add this at the end to thicken.
Personally I would not add flour or cornflour.
I’d use the cornflour and mix abit in a mug with the sauce then add or do you have dougals thickener
You can make a roux. A roux is taking some oil and flour and cooking it on the stove until you cook the raw flour taste out. The darker the roux the more nutty it tastes. The downside is the darker it is the less fluid it holds on to.
I’ve been known to make a batch and about halfway through cooking I take about half out as the thickener and leave the other half in so that I get the wonderful flavor.
Ingredients…. Equal parts oil (not butter!) And flour.
maybe take out 1 cup of juice and stir in 1 tablespoon of cornstarch, pour it back in for the last hour or so
Almond meal (ground almonds) is often used in Indian curries to thicken the sauce. I’m not sure it’d be suitable for a thai curry though. It might affect the flavour. I’d try the corn starch slurry that others have suggested.
Unsweetened desacated coco nut .