How to thicken a curry?

TheSunAndTheRainfall
TheSunAndTheRainfall Posts: 82 Member
edited November 15 in Recipes
I've been using curry paste with some onion, a drop of water and chicken pieces on a bed of cannellini beans. It's yummy and quite low cal, but even when the water has gone, it's still a bit runny. An online search tells me to use coconut milk, but then the cals go through the roof. Anyone have any ideas how to thicken it?

Replies

  • GratefulBarbK
    GratefulBarbK Posts: 2 Member
    arrowroot
  • ninerbuff
    ninerbuff Posts: 48,989 Member
    Cornstarch

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  • suruda
    suruda Posts: 1,233 Member
    I think you could also blend the sauce with some of the beans and veggies to thicken it. More work but if that is what you want, might be worth it.
  • Allie2060
    Allie2060 Posts: 32 Member
    If you simmer the sauce longer, it might thicken. Or you could throw some of the beans in the food processor, then put that in the sauce.
  • gettingreallyfedupnow
    gettingreallyfedupnow Posts: 79 Member
    Dried red lentils are low cal and soak up the water as they cook
  • Korsifer
    Korsifer Posts: 7 Member
    I like to add a bit of greek yogurt once it's cooked. Thickens it nicely and makes for a creamier texture. I loove curry!
  • TavistockToad
    TavistockToad Posts: 35,719 Member
    Cornflour
  • __TMac__
    __TMac__ Posts: 1,669 Member
    I like to add puréed chickpeas. Extra protein and fiber.
  • Debmal77
    Debmal77 Posts: 4,770 Member
    Cornstarch!
  • suzesvelte
    suzesvelte Posts: 134 Member
    Turmeric thickens - add some black pepper with it too, and maybe a little tomato puree
  • Chef_Barbell
    Chef_Barbell Posts: 6,644 Member
    Roux
  • CafeRacer808
    CafeRacer808 Posts: 2,396 Member
    Cornstarch, yogurt or tomato paste are what I typically use. Although I love the other poster's suggestion of blending up some beans.
  • TheSunAndTheRainfall
    TheSunAndTheRainfall Posts: 82 Member
    Lots of good ideas, thanks everyone! I'm going with cornflour and a little tomato, though I think using a few beans to thicken it is a great idea too.
  • __TMac__
    __TMac__ Posts: 1,669 Member
    edited January 2017
    You can also mash a little potato into it, which is especially convenient if there are already potatoes in the recipe.
  • vikinglander
    vikinglander Posts: 1,547 Member
    My girlfriend and I make a Paleo chicken tikka masala with cashew cream and thicken it further with a mixture of coconut or almond milk and arrowroot. You could also use tapioca starch, if you're staying away from corn.

    The cashew cream is made by soaking raw cashews in boiling water for half an hour, then draining them, and blending them with just enough water to get a consistency like Greek yogurt.

    We got the recipe online a while ago, and the site is no longer there, so I can't post a link. If anyone is interested in the recipe, PM me and I'll send it to you when I'm home...

  • Sveltforlife
    Sveltforlife Posts: 20 Member
    I have used guar gum but am not sure how much....
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