How to Thicken Curry: 5 Easy Methods
thickening

How to Thicken Curry: 5 Easy Methods

How to Thicken Curry: 10 Tips for Getting the Perfect Consistency

Whether you’re making a quick weeknight curry or an elaborate dinner party dish, getting the right consistency is key for maximizing flavor. From my experience cooking curries for over 10 years, I’ve learned that a properly thickened curry should coat the protein and vegetables without being too thick or watery.

A thin, watery curry lacks richness, while an overly thick curry can have a gluey or pasty texture. By using various quick tricks and techniques, you can achieve the ideal lush, glossy and velvety curry texture. Here are 10 tips for thickening curry, ranging from easy ingredient swaps to stir-in thickeners.

  1. Simmer the Curry Longer

One of the simplest ways to thicken curry is to let it simmer longer, which allows excess liquid to evaporate. I’ve faced situations where my curries turned out too thin, but patience and extra simmering always helped intensify the flavors and reach the perfect consistency.

For quick-cooking vegetables like spinach or thin pieces of chicken or shrimp, a simmering time of 10-15 minutes is often enough. For curries loaded with vegetables or beans that release more moisture, or when using tough, fatty cuts of meat, plan on simmering for 30-45 minutes or longer.

  • Mix in a Slurry
  • A slurry is a handy way to rapidly thicken curry as you cook it. To make a slurry, mix together equal parts all-purpose flour and water until smooth. Then simply stir the slurry into the simmering curry a little at a time until it reaches your desired thickness.

    For a medium-thick curry, I’ll often use around 1-2 tablespoons of slurry. When making a slurry, start with less and then add more as needed. If you add too much slurry at once, you may end up with lumps. Going slowly helps the slurry easily incorporate.

  • Finish with Heavy Cream or Coconut Milk
  • For curries that turn out slightly too thin after simmering, stirring in some heavy cream, full-fat coconut milk or cashew cream at the end helps add body and a beautiful, rich finish. I prefer to add dairy-free thickeners like coconut milk or cashew cream to avoid muting the spices.

    When thinning a curry with dairy or non-dairy creamers, start by adding 2-3 tablespoons per batch of curry, then taste and adjust as desired. You can also combine this method with a slurry for an extra thickening effect.

  • Puree Onions, Tomatoes or Other Veg
  • Mashing or blending part of the aromatic veggies and curry ingredients creates a thickened base.

    Onions are my go-to for pureeing into a curry. I simply sautĂ© some sliced onions well until completely softened and browned, cool slightly, then puree in a blender with a splash of water until smooth. Then I’ll proceed with cooking the curry in the onion puree instead of water or stock for a richer, thicker sauce.

    Crushed canned tomatoes or tomato puree also works well for thickening curry instead of plain diced tomatoes. And for vegetable curries, pureeing about a cup of any combination of cooked veggies like cauliflower, sweet potato or even spinach gives a thicker consistency.

  • Add Nut or Seed Butter
  • Nut and seed butters make excellent thick, creamy curry enhancers. From my practice, I find that cashew and almond butter work exceptionally well, but sunflower seed or peanut butter also do the trick.

    Start by stirring a couple tablespoons of nut or seed butter into finished curry, then add more to reach your desired richness and body. When using nut butters to thicken an already highly spiced curry, go for unsalted or lightly salted varieties to keep the flavors balanced.

  • Mix in Coconut Flakes
  • Here’s a real-life case from my practice: I was making a vegetable coconut curry, but even after simmering for nearly an hour it was still a bit too brothy. As a last-minute fix, I pulsed about 1 cup of unsweetened coconut flakes in my blender until chopped. After stirring the chopped coconut into the curry, it thickened up perfectly with a toasty hint of coconut flavor.

    Using shredded or flaked coconut is an easy way to add natural thickness and texture to curries. I recommend toasting the coconut first in a dry pan for a few minutes to intensify the flavor before blending into smaller pieces. Start by mixing a few tablespoons of chopped toasted coconut into the curry, then adjust to your liking.

  • Blend in Cooked Grains
  • Cooking grains like rice, quinoa or barley right in the curry liquid creates a deliciously thickened one-pot dish. After simmering meat or vegetables until nearly done, simply stir in a handful or two of grains with some extra broth or water then cook until plump and tender.

    As the grains swell, they release starches that give body to the curry. Blend the mixture together slightly for a porridge-like texture. I find short-grain white rice and pearl barley work especially well for thickening curries conveniently in one pot.

  • Add Chickpea Flour
  • Chickpea flour, also known as gram, besan or garbanzo bean flour, can rapidly thicken liquids into a gravy-like consistency when whisked into hot broth. From my experience, chickpea flour is ideal for thickening Indian-style curries.

    1. Start by blending 2-4 tablespoons chickpea flour with an equal amount of water.
    2. Then gradually whisk the chickpea mixture into simmering curry a little at a time until thickened as desired.
    3. Let simmer 5 minutes more to eliminate any raw flour taste.

    Unlike wheat flour, chickpea flour doesn’t get gluey in curries. It simply enhances the body beautifully. I use this trick often for perfecting the texture of dals and vegetable curry stews.

  • Stir in Greek Yogurt or Silken Tofu
  • Plain, unsweetened Greek yogurt adds luxurious thickness and tang to curries, although it does introduce a dairy note that may overpower some spices. For a non-dairy alternative, blend silken tofu into curries for an equally rich and smooth texture.

    I recommend whisking a few tablespoons of Greek yogurt or pureed silken tofu into finished curries right at the end to preserve their probiotic content in yogurt’s case. Start with 3-4 tablespoons mixed into a batch of curry, then adjust until you reach the ideal creaminess.

  • Sprinkle with Gelatin Powder
  • Gelatin powder or granules provide an easy way to thicken and give a mouth-coating richness to meat-based curries. From my experience, gelatin enhances richly layered flavors in beef and lamb curries especially well.

    To use, simply sprinkle about a teaspoon of gelatin over cold water and let it soften for 5 minutes. Then stir the hydrated gelatin into simmering hot curry and let cook 2 to 3 minutes more to fully dissolve. For intensely thick restaurants-style curries, mix up to a tablespoon of gelatin. Start with less initially since gelatin thickens dramatically when added to hot liquid.

  • Finish with Cornstarch Slurry
  • A slurry made with cornstarch instead of flour creates an exceptionally smooth, glossy texture and sheen in curries. Cornstarch is my go-to last-minute thickener since it works well even after adjusting seasonings at the end of cooking.

    Here’s how:

    1. Whisk 1 tablespoon cornstarch into 2 tablespoons water until dissolved.
    2. Gradually mix the cornstarch slurry into finished simmering curry until slightly thickened, about 1 minute.
    3. Let cool 5 minutes before serving for the glossy thickness to fully develop.

    When making a cornstarch slurry, it’s important to fully dissolve it in water before adding to hot liquid. Adding cornstarch directly to curry often creates clumps. And I’ve faced situations where impatience led to uneven thickening. Taking it slowly ensures the best results.

    Tips for Balancing Thickeners in Curry

    While the above tips help achieve a lush, coat-the-back-of-spoon consistency, take care not to go overboard. An overly thick curry overwhelms the other ingredients and spices. Despite the

    Methods for Thickening Curry
    Method Ingredients Needed Preparation Time Effect on Flavor
    Simmer the curry longer None 30+ minutes Intensifies spice flavors
    Add cornstarch Cornstarch 5 minutes Thickens without affecting flavor
    Blend in cooked rice Cooked rice 5 minutes Adds subtle rice flavor
    Puree vegetables Vegetables from curry 5-10 minutes Enhances vegetable flavors
    Stir in coconut milk Coconut milk 5 minutes Adds rich, creamy texture

    FAQ: How to Thicken Curry

    Why does my curry come out too thin?

    There are a few common reasons why your curry might turn out too thin:

    1. You didn’t use enough thickening agents like flour, cornstarch, or cream.
    2. You added too much liquid from tomatoes, coconut milk, stock, etc.
    3. You didn’t simmer the curry long enough to reduce the liquid.

    What are some ways to thicken up my curry?

    Here are some effective methods for thickening a thin curry:

    1. Mix in a slurry – a paste of flour or cornstarch whisked into a bit of water.
    2. Simmer the curry longer to reduce the liquid.
    3. Stir in cream, coconut milk, or cashew butter.
    4. Blend in cooked starchy veggies like potatoes or sweet potatoes.

    How can I prevent my curry from getting too thin?

    You can take some simple steps when cooking curry to prevent it from ending up too watery:

    1. Use plenty of onions, tomatoes, spices – they add texture and absorb liquid.
    2. Limit thin liquids like stock and coconut milk.
    3. Add starchier veggies like okra or eggplant.
    4. Use a thickening agent like flour or cream from the start.

    What are some thickening agents I can use?

    Some handy ingredients to help thicken up curry include:

    1. Flour, cornstarch, arrowroot – blended with water first.
    2. Cream, coconut milk, Greek yogurt.
    3. Pureed veggies like tomatoes, potatoes, cashews.
    4. Rice, lentils, beans – cook directly in the curry.