Curry in a Hurry Sauce

Asked by andrewwands. Answered on 11th April 2015

Full question

Hi, I am a huge fan of Nigella's Thai green curry (Curry In A Hurry) from Nigella Express. I have followed the recipe exactly several times now and it tastes great, however I feel a little thin and runny compared to when it is made in Nigella Express the TV series. When I make it the sauce has the consistency of full fat milk. Just wondering if this is supposed to be this way or if I am doing something wrong. Thanks!

Our answer

Nigella's Curry In A Hurry (from Nigella Express and on the Nigella website) has a sauce made from coconut milk and chicken stock. In addition the recipe uses frozen vegetables, which will tend to let out some liquid as the cook. Consequently the sauce should be on the thin side, particularly as it is simmered for only 15 minutes.

It is not unusual for these curries to have a thinner sauce (if you look at the photograph with the recipe you will see that it is thinner than coating consistency) and the consictency of milk sounds about right. If you wanted a thicker sauce you would need to simmer the sauce for some time and add the chicken once the sauce has thickened, which would take a lot longer.