mixed vegetable coconut curry recipe, coconut curry (2024)

FAQs

How to make coconut curry more flavorful? ›

As for the spices I kept it simple with curry powder* and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.

“Coconut cream is used in both desserts and curries, especially in Thai cuisine, where it serves as a base for cooking curry paste until the oil separates, enhancing the dish with a richer, more fragrant flavor and coconut milk is added in later for more body to the curries,” Suansilphong says.

Seafood Thai Green Curry (Southeast Asia)

Thai curries are creamy, light and packed full of flavour – plus, most of them hero coconut milk as their core ingredient.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Coconut flavor pairings

Coconut and Turmeric: The warmth and complexity of turmeric pairs exceptionally well with the creamy nutty notes of coconut, creating a taste combination that's delicious in herbal teas, prepared sauces, snack chips, and nutritional supplements.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Do you put yogurt or cream in curry? ›

A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.

Coconut cream is a thicker coconut product, made from blended more coconut meat and less water than coconut milk. Coconut cream can be used as a substitute for coconut milk if it is diluted with additional water.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

It's important to taste your curry before serving, to check the seasoning and intensity. If at that final taste you find your flavors are too intense, too spicy, and even tasting a bit metalic, add in some fresh coconut milk. It will mellow out all the flavors and add a lovely fresh coconut aroma.

Sour cream, regular cream, and yoghurt can also be added to improve the flavour. Pour in the sour cream, regular cream or yoghurt and taste until you reach the desired spice level. You can also add more base ingredients to your curry to make it less spicy.

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

Toasting the spices wakes them up and makes the curry more aromatic. Toasting the shrimp paste makes it more pungent and adds a smoky flavour.

The most probable reason for the Thai curry to taste bland is that the flavor inducing ingredients such as galangal, garlic, onion are being added in less than required dosage. If the herb mix is not right then also the Thai curry may taste bland. Why is my Thai red curry not red?