Culinary expert Chef Abishek Sharma offers advice on rescuing dry curry dishes, suggesting the addition of hot water or broth. He emphasizes the importance of using coconut milk or cream, noting that coconut milk enhances flavor and texture without being overly rich, while coconut cream is suitable for thicker curries. The article highlights the differences between the two and advises simmering coconut milk over low heat to avoid separation. Sharma encourages tasting during the cooking process to achieve the desired flavor balance.
"A great way to fix a dry curry is to add hot water or broth. Finish it with coconut milk for added flavor or coconut cream for an even silkier consistency."
"Coconut milk has a balanced texture that's creamy without being overwhelmingly rich. Coconut cream is best for thicker curries like Thai curries and Indian korma curry."
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