New answers tagged thickening
I totally agree with @SAJ4SAJ his answer, but I would like to add that I've heard about people getting rid of the lumps of flour with an immersion blender. However, I did not do this myself. But if I ever try it, I'll update this answer. This is not always a solution (same limits as other answers), you will destroy pieces in your sauce you do desire.
Once this has happened, about the only practical way to remove them is with a strainer. Of course that will remove anything else in the sauce like onions as well. In the future, you can use better ways to thicken your sauce. See some ideas in this question, which while phrased for mushroom sauce, has a very general answer: How can I thicken my mushroom ...
A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids. Authentic curries never contain any type of starch (flour). So, buy coconut milk (or cream) with the highest percentage of solids that you can find. Next, use more paste. If you are happy with the spice level and you still need more paste ...
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