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The wine will soften the meat, and will increase the floral qualities of the dish. When I make beef stew, Red Wine (usually cab sav) is the only liquid (meaning it replaces water) added. For chicken, you could replace any water or broth with white wine. I'd go with a Sav Blanc since it has a nice crispy tartness to it that would translate the chicken into ...


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Ah, wine. "I love cooking with wine, sometimes I even add it to the food." Anywho, your experiment shows that the short answer is "it'll probably come out quite nice". Most of these things have been said in the comments, but here's a recap: Alcohol is a solvent, and so wine will presumably help eke out flavours from the spice solids to the liquid. (Much ...


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While most if not all of the suggestions I've read here make a lot of sense, perhaps the solution is as simple as not serving the curry over the rice, but on the side? Afaik, for most Thai curry dishes, this is the 'proper' way to serve them - although that shouldn't stop you from doing things differently, of course.


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Disclaimer: I have no experience with low FODMAP diets. But it seems quite a challenge to make a Thai curry without garlic or shallots in any case! In Thai cooking, you typically want to have very strong flavours, and a balance of the basic flavours: bitter, sweet, salt, sour, and umami. So perhaps your problem isn't so much having a strong bitter taste ...


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If you don't remove coconut milk when you add cows milk, you will water the dish down too much. However you can still add the creamy part of the milk if you wish, keep reading if interested. If you wish to add milky creamy richness I would use marscapone. It will thicken your dish and give you that creaminess without altering the flavor of the recipe like ...


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Milk is not an ingredient I think of with Indian recipes, nor would it enrich your curry. It isn't very rich, all you will do is water it down. Bechamel is also not part of any indian recipe I've ever seen. Yogurt is what you are looking for if you don't want to use ghee (and I can't blame you on that one), although you can make your own clarified butter ...


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Growing up, my mom (Italian-American) would make curry using a bechamel-like white sauce plus curry powder. She said it was her mother's recipe, and I can only assume it was attempting to recreate a meal that she had using ingredients and techniques that she knew. There are is an advantage of using a white sauce over using just cream to enrich the sauce -- ...


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This doesn't always happen - it could be anything but most likely is the amount of time and water used. Not to mention the ingredients as certain ingredients can destroy meat. Try any of these options: At the very beginning when frying your spices and/or onions, fry the chicken pieces and then take them out so they're sealed. Add water to the pan and ...


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Okay, you should remember when cooking with Indian flavours, unless it's a proper type of sugar, don't add anything to sweeten it. Orange peppers are incredibly sweet compared to the other flavours and using correct chillies in curries is a delicate process that takes a while to master. Now it's been almost two months since you asked this but if you do face ...


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When you add lime juice to any dish and heat it, the flavours of the dish are lost... You surely are trying to get a citrus flavour of lemon which will be pretty much suppressed if you heat it. In case you need lemon aroma, crush lemon grass; tie in a cloth and put it in ur curry and boil.. After few minutes remove the cloth. If you need the Tangy ...


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Lime juice is one of the components of green curry. The acid from the lime juice macerates some of the other ingredients and wakens up some other flavors. If you don't add it as part of the paste preparation, then you aren't cooking with Green Curry. If you add the lime juice in the end, you will have a very different result, mostly that of a dish that ...


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For me, it's not so much about the vitamins as the taste. All the citrus juice I've ever tried to cook with has lost most of it's flavor and become bitter when heated for more than a few minutes. Zest can be added earlier (and will give some good flavor) but I'd save any citrus juice for near the end of the recipe.



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