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I was making a vegetable curry and my coconut milk had gone bad, so I came to this sight for a substitute. I didn't have any of the items suggested in the other responses. Then the answer came to me: Silken Tofu. Blend in a food processor with veggie broth, red curry paste, some Masala seasoning, and salt. I poured it over a combo of cauliflower, butternut ...


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Here are some tips: 1) Don't make a paste of the onions and tomatoes. Instead keep a ready supply of finely chopped onions, tomatoes, ginger, garlic and green chilies. You can quickly shallow fry these in oil and cumin / mustard a large steel ladle which most Indian kitchens carry . IT looks like this: Ground onions are difficult to cook - they take too ...


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Panang paste usually contains peanuts and tastes sweeter, so it depends on how you feel they go with duck.


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yes dissolve cornstarch with water then mix it. if the curry/spices flavour start to decrease, add more curry paste/curryroux. but i wonder how the the curry restaurant keep their curry thick as hell for their customer ? :/


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It sounds like you are simply making your curry base way too thick. In cooking heat transfers through contact and convection. You use contact when frying things, but when you need a slower cooking process you want convection, where the circulation of the liquids transfers heat from the pan surface through the food. When your base is too thick the heat will ...


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This answer presumes your worry is that by not putting in the pulses/tubers from the beginning, you're actually not ending up with the "correct" result. My experience with recipes (even from reputable sources) with regard to slow cooked, stewy dishes, with ingredients that take time before they're done, is that they're either short on time, or short on ...



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