Ground Beef Curry Recipe & Video - Seonkyoung Longest (2024)

FAQs

How do you thicken a curry? ›

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.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.

“Coconut cream is used in both desserts and curries, especially in Thai cuisine, where it serves as a base for cooking curry paste until the oil separates, enhancing the dish with a richer, more fragrant flavor and coconut milk is added in later for more body to the curries,” Suansilphong says.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

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.

Add some curry spice paste and gently cook for a few minutes. This allows the spices to release all their • wonderful flavours and aromas. Next add your meat or vegetables and cook until sealed. Finally add some water and leave to simmer for 15-30 mins depending on the recipe.

Should you cook curry with the lid on or off? ›

Use a splatter guard (they look like a flattened sieve which goes over the pan) to reduce the amount of splatter from curries when you cook them. Avoid covering pans completely with a lid as steam needs to evaporate to help reduce the curry sauce down.

If you're okay with thinning the curry, pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to reduce the heat. You could also add abouy 1 US tbsp (15 ml) of coconut milk to the curry sauce to cool it down if it matches the flavor or if the curry already has a coconut base.

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

Our curry powder can be transformed into curry paste by mixing equal parts oil, water, and curry powder. The basic process of making curry involves cooking meat or vegetables, adding curry spices, then thinning it with water, coconut milk, and sometimes yogurt to create a rich sauce.

Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly. Heat one minute more to cook the flour thoroughly.

Add lemon juice and salt to taste. Add in the chicken and continue to simmer the curry in the skillet on medium-low to medium until the chicken is cooked through. Once the chicken has cooked through, add in the heavy whipping cream and stir.