How To Thicken Curry?

1. Take your favorite curry that is thin and runny, that requires thickening. Use any of the below methods to thicken your curry depending on the time, ingredients available and your personal preferences

Simmering/ Reducing

1. Let the sauce simmer/ reduce at a lower temperature for a longer period of time. Stir the curry at constant intervals to ensure that it doesn't scorch/ burn. Stop reducing when you are happy with the consistency.

Cooking Without The Lid

1. Let the pot sit uncovered while simmering slowly. This allows the steam to escape easily thereby speeding up the reduction process.
2. Tip: Use a wider/ larger pot/ pan. The reduction will be faster as the larger surface area of the pan will result in quicker evaporation.

Make a Roux

1. Make a roux with equal parts flour and butter. In a saucepan over medium heat, melt a tablespoon of butter. Then, add a spoonful of all-purpose flour to the butter. Cook on low heat until this mixture forms a paste, then continue to cook until it has a nutty aroma.
2. Next, thoroughly incorporate this paste into your curry sauce with constant stirring. As the sauce continues to simmer, It'll thicken instantly.

Cornstarch or Arrowroot

1. Use cornstarch or arrowroot starch to thicken your curry. Prepare a slurry with starch and cold water/ curry. If you add the starch directly to your curry, it can clump.
2. Add this at the very end of the cooking process. Once the slurry is added and the sauce comes to a boil, it will thicken.

Yogurt or Cream

1. Add a dairy ingredient like Full-fat Greek yogurt or cream. They also balance out the heat if the curry is on the spicier side.
2. Add it in small amounts while stirring constantly at a low temperature. It is important to be mindful here that if you add yogurt while the curry is still hot, it will split.

Coconut Milk/ Cream

1. This method is most suited for Thai, South Indian and other Asian curries. Don't shake or mix before opening the can because the thick cream will float to the top. First, scoop out and use the cream, then add the remaining liquid and thin as needed.

Lentils or Legumes Puree

1. Add around two tablespoons of cooked red lentils to curries to help thicken it. Lentils swell and absorb the excess moisture in the sauce, thereby thickening it.

Nuts

1. Add nuts to the curry sauce to thicken it. This gives you a thicker texture and boosts the nutritional value.Depending on the curry sauce you're making and your personal preferences, puree a handful of unsalted raw cashews, almonds, or peanuts.
2. You can also use 1 to 2 tablespoons of smooth cashew butter. If using cashew or other nut butter, add it near the end, just before serving.

Pureed Vegetables or some of the ingredients

1. Boiled vegetables or vegetables from the curry (about a quarter, depending on the quantity of the curry) can be made into a thick paste/ puree and then added to the sauce. Potatoes, squash, carrots, and other root vegetables can be used.
2. Quickly combine the puree with the rest of the sauce over low heat. The addition of vegetables thickens the curry sauce while reducing the also balancing out the heat of the curry.