(no subject)

[axelrod]

Short version of my question: what's an easy way to make a curry, especially a Thai-style/Thai-inspired coconut curry, especially using a slow cooker?

Slightly longer version: 

I put three chicken breasts, a can of coconut milk, a couple teaspoons of curry powder, and some veggies into my slow cooker and cooked until the meat and veg were done. The result is way too soupy; I want a curry sauce, not a curry broth. I could strain out the liquid and cook it down on the stove, I guess ...

Maybe I should just cook the chicken and veg in a bit of water in the slow cooker, and make the sauce separately on the stove? Any easy recipes for curry sauce that way?

Thanks in advance for any and all suggestions!

Comments

[willow]

Frozen blended pumpkin or squash might help thicken things up for you - that's how I do it for sauce when I make style slow-cooker curry with coconut milk. Also helpful is if you chill the coconut milk first, and use mostly the solidified fat, thus adding less water to the mix. Sometimes, however, it is a matter of faith and simply also adding less water at the start, trusting the vegetables and meat to release what you need.

[axelrod]

I didn't add any water. I did use light coconut milk, just bc that's the only kind Trader Joe's sells and it's cheaper per can than the other place I regularly shop. Squash as a thickener sounds delicious, though.

What's your recipe when you're not making your curry in the slow cooker?

[willow]

I fly by the seat of my pants when I'm making pot curry; depending on my mood, the meat available etc. I tend to make thickened curry or dark gravy curries. Gravy curry is browning meat in onions, garlic & herbs, with a little dry curry powder and cumin, and oil and then after that simmers a bit, adding in some water and veggies and low cooking. It's like making a stew.

Thickened curry I tend to make more like a soup, where everything goes in at once, but with less water( near 3 parts coconut milk to 1 part water - but my milk is Goya and thic). This is the curry where I use channa (chick peas), usually from a can (added last).

[axelrod]

Sounds good, and pretty simple. Thanks!