How do I make curry thinner without losing it’s flavor?
It’s already made and cooked but, it’s to thick, how do I make it thinner without losing the great taste?
Thanks to both M & M Mom and Lincoln6. We tried Soya Milk, as my hubby-to-be has a bad reaction to normal milk. His Soya Milk is lightly flavored with apple, so it was quite nice with the curry.
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2 comments a “How do I make curry thinner without losing it’s flavor?”
Try coconut milk. Plus it adds a nice taste too.
Cow’s milk, Soy milk or Coconut milk.
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