How to thicken Thai curry
I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any more thickening power. I'm sure there's got to be a better way. Thanks in advance!
First, start your Thai coconut curry sauce in a separate pot (i.e. the coconut milk and later the seasonings; no meat , no vegetables, etc.). Make sure to shake the can of coconut milk before opening to ensure it is not separated. Add 1/2 the can to the pot. Bring to boil, reduce temperature and allow the mixture to reduce to almost a paste like texture. This will allow the coconut flavors to intensify, and give you a thicker starting point.
The key is to reduce some of your sauce before cooking everything else; if you attempt to reduce your entire sauce with the vegetables, they will overcook because the process takes too long. Once reduced, add the other 1/2 of the coconut mixture. You end up with a very silky, smooth coconut sauce. Afterwards add your curry paste, fish sauce, sugar, Thai basil etc.