How to thicken curry sauce?
Anyone know how to thicken Japanese, yellow curry sauce without adding flour or reduction? Or how to make a thick sauce to start with? As is, it just seeps through the rice.
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8 comments a “How to thicken curry sauce?”
Cornflour or arrowroot
Take a bit of the sauce out of the pan and cool it to at least room temperature. Then stir in a tablespoon of corn starch (to the cooled portion). Then add the mixture that’s been combined with the corn starch to the sauce itself, and it should thicken up within a minute or so.
Don’t add the corn starch directly to the sauce itself while it’s cooking, or it won’t thicken properly. The best method that I’ve tried is the one I mentioned.
Add 1 tablespoon of cornstarch.
CORNSTARCH is the answer but optimally, you want to stir two tablespoons fullof water into 1 tablespoon of cornstarch, making a slurry. Stir out all the lumps before whisking it into the curry sauce.
Mix a little corn starch and COLD water in a cup, slowly add to your sauce, until you reach the right consistency, Japanese use corn starch, never flour, corn starch is silk-er than flour.
1/2 cup of water and corn flower
I would take 1 tablespoon of starch and add it to a quarter cup of COLD water (hot or warm water will clump the starch) and mix until the starch is dissolved. While your curry is simmering I would slowly add the starch and water mixture and stir. Stop adding the starch mixutre when you have reached the consistency you desire. Use caution and patience as it takes a few minutes to thicken, too much starch could over thicken your curry.
I hope this helps – Have Fun and enjoy your curry!
Starch/ cornflour. It thickens everything from gravy to curry. My mom can’t live without it.
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