Thick and creamy Indian or Thai curries are so rich and hearty—and they're often vegetarian-and vegan-friendly. Curry usually doesn't need additional thickening agents, but sometimes the vegetables and other ingredients add too much moisture and make the sauce runny. In case this happens, here's how to thicken it up.
Make sure the curry simmers for the recommended amount of time before tampering with the sauce, as it can appear runny or watery until the very last minute. Let the curry cook for the full amount of time listed in the recipe, stirring constantly to make sure it doesn't burn.
Add Puréed Veggies
The best way to thicken curry without affecting the flavor is to purée some of the veggies from it, and add that back in. Scoop some of the curry sauce and vegetables into a food processor and blend until smooth. Add the blended curry back to the main pot, stirring to combine. (This won't work for extremely thin sauces.)
Add Yogurt or Coconut Milk
Add a spoonful of yogurt or 1/4 to 1/2 cup of coconut milk to the curry sauce and let it simmer, stirring constantly, for a few minutes. Many curries already contain one of these ingredients, so this addition won't affect the flavor in many recipes.
Put a handful of raw, unsalted cashews or almonds in the food processor and pulse into a paste. Stir the paste into the curry sauce. If you don't have any cashews or almonds on hand, adding a spoonful of unsweetened, smooth peanut butter to the sauce works, too. This method adds a distinct nuttiness.
Add a Roux
Put equal amounts of oil and flour in a skillet and cook the mixture over very low heat, stirring continuously, until lightly browned. Add about 1 cup of the thin curry sauce to this roux and whisk until combined. Stir the mixture into the rest of the curry.