(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

[lauredhel]

I put the onions/garlic/ginger and fairly small diced vegies in the bottom in some oil and/or ghee, and cook on High for an hour or two which softens them nicely (saves frying them off separately). I add the Thai curry paste - red or green - about halfway through that, and stir it in well.

Then I add the protein - I never use chicken breasts, I find them too cardboardy and tasteless, but dark meat or any other protein (lamb, beef, chickpeas all get a look-in here). Salt, bruised lemongrass stalks, and coconut cream on top of that.

If I add a whole large can, or use milk instead of cream, I know i'm going to be thickening it near the end, usually by pulling out about a quarter cup and adding corn cornflour to make a paste, then adding that back. This then needs to be cooked in a bit - don't do it just before serving. Another way to thicken is with mashed potato (either a few soft potatoes you've hoiked out of the pot for that purpose, or from elsewhere, maybe when you have leftover mash).

If I'm using green curry paste, I'll add snow peas or sugar snap peas or green beans near the end, and coriander at serving. Sometimes some grated zucchini in the pot if I'm trying to pad out the vegie content. If red curry, I'll include carrots and sweet potatoes in the vegies. A little dab of palm sugar and citrus zest never goes astray, either (adding the juice when serving).

And a fair few of these ingredients are optional - curries are pretty versatile. I've never seen a Thai curry powder though, I don't think we have them here? Only pastes.

[axelrod]

Thanks for all this! Didn't think to "fry" vegetables in the slow cooker.

I've been using Indian curry powder, actually - trying to get through the bottle of that I've got.