How to make Thai curry thick and creamy?

In a pot heat half the coconut coconit cream over medium heat until the fat full separates. Fry the curry paste in the fat for 5 minutes. Add a bit of coconut milk to incorporate, then add the rest. ... Season with fish sauce and palm sugar. Add protein and veg by cooking time. More items... May 9, 2020

Do you eat Thai curry with noodles or rice?

Thai Curries Thai people use a spoon and fork to eat curry, unless it is a noodle with curry soup like Khao Soi in which case chopsticks are used . Add a small amount of curry (meat and vegetables) on top of the rice, mix well into the rice and scoop the rice and curry with small and perfect bites.

Will coconut milk make curry thicker?

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent . They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

How do Thai restaurants make curry so creamy?

Often, Thai curries are made using coconut milk as the main liquid , which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

What's the difference between curry and Thai curry?

Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries . It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.

Do you put rice in curry or curry on rice?

Curry is often taken with chapati (roti or naan) in an Indian meal. Most Indian vegetarian and non-vegetarian curries can be served with rice (or pilau rice) . One can serve the curries on rice or in a different bowl. Rice and curry are mixed while eating; therefore, it is, sometimes, served along with rice.

Is Thai curry a healthy meal?

Other benefits of Thai food For one, Thai meals often feature a good balance of macronutrients — protein, fats, and carbs . Curries, stir-fries, and soups are made with a variety of vegetables, include a protein source like tofu, lean meat, or seafood, and contain coconut milk, peanut sauces, or other fat.

How do I make my Thai curry thicker?

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.

Why is my Thai curry not thickening?

Too short of a cooking time : Curry sauce thickens as it simmers, so you must be patient and let it achieve your preferred thickness. Avoid turning off the heat as soon as the sauce comes to a boil, which will result in a thin curry sauce.

How do I make curry thicker?

There are several ways to thicken curry sauces and avoid making them too runny or watery. One option is to add dairy such as Greek yogurt, heavy cream, or coconut cream . Another option is to add ground nuts like cashews or almonds to the sauce . A roux made with flour and butter is also an effective thickener.

Why is my curry sauce not thick?

Simmering the curry sauce is the simplest method for reducing the sauce. Set the curry to simmer at a lower temperature for a longer period of time , this thickens the sauce and as a bonus also intensifies the flavor. The longer you leave your sauce to simmer, the thicker it will become.

Saucy Thai Curried Peanut Noodles Recipe

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This Thai-inspired Saucy Curried Peanut Noodles recipe is made with the yummiest creamy coconut curry peanut sauce and your choice of noodles, veggies and protein. One of my favorite quick weeknight noodle recipes!

Say hello to your new favorite weeknight noodle stir-fry! ♡

If you’ve followed this blog for awhile, you know that my husband and I have a slight obsession with making some sort of Thai-inspired curry noodles at least once a week. But this latest version with some extra peanut butter stirred into the coconut curry sauce — plus some crunchy peanut sprinkled on top — is definitely a new favorite in our house. It features an irresistible blend of rich, savory, sweet, and slightly spicy flavors. And best of all, the whole dish comes together in a snap!

As with any noodle stir-fry recipe, the type of noodles, protein and veggies that you use here are up to you. So it’s a great way to clean out any leftover veggies in your crisper drawer. And it’s completely up to you whether you would like to add meat or seafood, or keep the recipe totally vegetarian or vegan. If you happen to have any peanut allergies in your house, I’ve also tested this recipe using various kinds of other nut butters or seed butters which work great as a peanut alternative too.

Let’s make some noodles!

Thai Curried Peanut Noodles Ingredients:

Before we get to the full recipe below, here are a few quick notes about the ingredients you will need to make this Thai-inspired curried peanut noodles recipe:

Noodles: I prefer to use rice noodles (any width) for this recipe, but feel free to use whatever type of noodles you prefer or have on hand.
Protein:The protein in this recipe here is up to you. I added in some thinly-sliced chicken, but beef, pork, shrimp, scallops, tofu, or any other protein that you love best would work too. OR you can skip the added protein entirely, and just stick with noodles and veggies.
Veggies:Likewise, the veggies included are up to you too. I cleaned out my crisper drawer and used broccoli, yellow bell peppers, carrots, shiitake and mushrooms in the batch photographed above. But any stir-fry-friendly veggies will work here! I recommend adding about 4 to 6 cups of sliced veggies total.
Garlic and ginger:I also recommend adding some fresh garlic and ginger to the stir-fry for the best flavors. But if you don’t happen to have either on hand, you are welcome to add in some garlic powder and/or ground ginger instead, to taste.
Curried peanut sauce:This simple sauce is easy to whip up with coconut milk (I highly recommend using full-fat coconut milk for the creamiest texture/flavor), veggie stock (or chicken stock), creamy peanut butter (I used natural PB), Thai red curry paste (add your desired amount, to taste), fresh lime juice (however much you prefer), and fish sauce (this is my favorite brand).
Toppings:Finally, be generous with your toppings! This curry shines when garnished with lots of chopped fresh cilantro and/or Thai basil. I also like to sprinkle on some chopped peanuts for extra crunch, and usually serve the curry with extra fresh lime wedges so that people can make their individual servings as citrusy as they prefer.

Possible Recipe Variations:

Want to customize this peanut noodle stir fry a bit? Feel free to…

Make it gluten-free:This recipe is already naturally gluten-free if you use rice noodles (and all other ingredients) that are certified gluten-free.
Make it vegan:This recipe can also be made vegan if you choose to use a vegan protein, such as tofu, seitan, tempeh, etc.
Make it spicy:Feel free to add in some thinly-sliced fresh chiles (such as Thai bird chiles or serrano peppers), crushed red pepper flakes, or cayenne powder to kick up the heat in this curry.
Make it milder:If you are averse to spice, I recommend starting with just 1.5 tablespoons of Thai curry paste in the sauce, and then you can always add more if you’d like.
Add some extras to your sauce:Other ingredients that would taste delicious in this sauce could include fresh lemongrass (or lemongrass paste), coconut sugar (to make the sauce sweeter), or makrut lime leaves (for a deliciously different lime-y flavor).

More Favorite Noodle Stir Fry Recipes:

Looking for more delicious noodle stir fry recipes to try? Here are a few of my faves:

Pad Thai
Awesome Chow Mein
Thai Drunken Noodles (Pad Kee Mao)
Five Spice Tofu with Sesame Noodles
Japchae (Korean Noodle Stir-Fry)