Red Coconut Curry Soup Recipe (2024)

FAQs

How do you thicken Thai red curry? ›

How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

You can use mashed potatoes or flour. Corn flour can be used as well and you can use cream mixed with coconut milk. You can also use gram flour. Tapioca, arrowroot flour can be used too.

However, you can bring curry paste's deep flavor to a variety of recipes. You can use it in a marinade or as a rub for chicken, fish, or beef. Mixing it with vinegar or yogurt will result in a tasty salad dressing. What's more, adding curry paste at the beginning of cooking can help you build flavor in soups and stews.

Pacific Coconut Curry Soup (1 cup) contains 28g total carbs, 24g net carbs, 9g fat, 4g protein, and 200 calories.

Happy Planet Thai Coconut Soup (250 ml) contains 12g total carbs, 10g net carbs, 10g fat, 2g protein, and 140 calories.

Although Greek yogurt may not immediately come to mind, it's a creative substitute for coconut milk because of its thick consistency. To replace 1 cup (240 ml) of coconut milk, mix 1 cup (240 ml) of Greek yogurt with 1 tablespoon (15 ml) of water.

Thai Red Curry Tips

Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian.

If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken. If necessary, you can add a bit more water and cornstarch if your curry doesn't thicken with one tablespoon (15 mL) of each.

Light coconut milk or coconut water will be too watery and throw off the consistency of the curry. Too low of a cooking temperature: A curry must simmer to cook off any excess liquid and reach the desired thickness. If you cook the sauce on very low heat, the liquid will never have the chance to evaporate.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

What to do if you put too much coconut milk in curry? ›

If you're looking to reduce the coconut milk taste in a dish, here are a few tips. First, try adding a small amount of another liquid like chicken broth, vegetable broth, or even plain water.

* Add some more meat/veggies to the curry and it will balance out the taste. You can always use the leftovers for next meal. If you added too much of curry paste it will increase the spiciness and pungent smell of the gravy.

Curry paste is a wet ingredient made with fresh chilies. It must be dissolved into a liquid during the cooking process. Curry powder is a dry ingredient that must be activated with a liquid or oil. It does not include fresh chilies, so it will be much less spicy than a curry paste.

Add more spices: Store-bought curry sauces often lack the depth of flavour that homemade sauces have. To remedy this, you can add more spices like cumin, turmeric, coriander, and garam masala. Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavour to curries.

Thai curries are usually made with a hefty dose of coconut milk, and that won't do your diet any favors. One cup of the creamy milk packs in 400 calories. It also has 36 grams of saturated fat -- more than three times the recommended daily amount. For a healthier dish, order the grilled or barbecued curry chicken.

Save On Foods Kitchen Thai Coconut Chicken Soup (250 ml) contains 10g total carbs, 9g net carbs, 13g fat, 9g protein, and 200 calories.