My curry is really runny / thick.
- The consistency of your curry will often depend on the type of coconut milk you’ve chosen. The easiest way to determine the consistency of a coconut milk is by the calorie content on the label. They range anywhere from about 20 calories to 150 calories per serving. The higher calorie options are going to provide a thick rich curry.
- Your consistency may also be affected by your cooking method. The longer your curry simmers, the thicker it will become. Alternately, if you cook it covered it will become thinner.
- If you are cooking things like potatoes in your dish, the starch will create a thicker curry.
- Reheated leftovers will always be thicker.
- Using watery vegetables (ie. mushrooms) will thin out your sauce, and if overused, may dilute your curry.
Coconut Milk health benefits.
“If you are concerned about the saturated fat content in coconut milk, know that this saturated fat is a good saturated fat, easily metabolized to give your body quick energy. Contrary to popular myth, it does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother’s milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils.” [http://www.thaifoodandtravel.com/ingredients/cocmilk.html]
My Red Curry isn't as red as I remember it in Thailand.
My curry is too salty.
- You can control the level of salt in your curry with the amount of fish sauce you use. If you find that once cooked your curry is too salty, you can add a peeled potato to your curry and simmer. The longer the potato is in there, the more salt it will absorb.
- Your chosen meat and vegetable wil balance the salt in the fish sauce. If you opt out or use less meat & vegetable than suggested you may end up with a saltier dish.
- Simmering your dish too long may result in some evaporation which causes a saltier dish.
My curry is too sweet.
It looks like there are crystals floating in my fish sauce.
How should I store my curry kit?
How spicy are Thai Manna curries?
I have allergies / food sensitivities.
- Gluten – Our Red, Green, Panang and Massaman curries are gluten free. Our Yellow does not contain any gluten products but when we test them they are over the GF threshold indicating that the place we source some of our spices must process some gluten products.
- Dairy – All of our curries are Dairy free.
- Vegetarian – You’re the chef, you can omit meat from any of our curries and still enjoy a fantastic vegetable dish with all of the flavor.
- Vegan – You can omit meat from any of our curries, however, we currently use shrimp paste in all of our curry pastes. The kits also include fish sauce which can be substituted with soya sauce.
- Pescatarian – Our Kits include shrimp paste and fish sauce but no meat. Perfect for pescatarians.
- Shellfish Allergies – We currently use shrimp paste in all of our curry pastes.
- Diabetic – All of our pastes are free of sugar. Inside the curry kit, we provide a small portion of palm sugar that would be used while preparing your meal, however, it can be easily omitted.
- Peanut Allergies – We provide separately packaged peanuts in the Massaman and Panang curry kits. Red, Green and Yellow Kits are peanut free however, although we try to be careful, our pastes are made in the same kitchen that we package our peanuts.
- Eggs – All of our curries are egg free.