Creamy Coconut Potato Curry Weight Watchers Recipes (2024)

FAQs

How to make coconut curry creamier? ›

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Coconut milk is incredibly versatile and can be used in both sweet and savory applications. In largely dairy-free Thai cuisine, explains Chongchitnant, it's used to add creaminess and fat to countless dishes, from sauces and dressings to curries and stews to puddings and dessert soups.

One of the most popular uses for coconut milk is in soups and stews, where it adds a lovely creaminess and a subtle coconut flavor. The fattiness of coconut milk works particularly well with spices and acid, which is why it's often included in traditional Thai and Indian dishes.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

“Coconut cream is used in both desserts and curries, especially in Thai cuisine, where it serves as a base for cooking curry paste until the oil separates, enhancing the dish with a richer, more fragrant flavor and coconut milk is added in later for more body to the curries,” Suansilphong says.

If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don't boil it or it may split.

Is yogurt or cream best for curry? ›

A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.

Typically, it is added to curry near the end of cooking. It prevents curry from curdling. Add the yogurt slowly and whisk it into the curry till it is fully incorporated. You should not let the curry boil once you have added it.

Our own work in 2013 showed that coconut milk significantly reduced LDL and raised HDL levels [20].

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

The glycemic index for coconut is 51, which is considered to be in the low glycemic index range. This rating means that eating coconut will not cause rapid spikes in blood sugar levels and is a great option for those looking to maintain stable blood sugar levels.

Go to the store and buy some flour. Make a slurry (equal parts of flour and cold water), bring the curry to a boil and slowly add the slurry while stirring until you reach the desired consistency.

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn't work as well) Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.) Whipping with a hand mixer or stand mixer until light peaks form.

Take half a cup of the liquid out from the pan and mix a little bit of coconut flour to make a slurry. Dissolve it and put it back into the pan. Make sure to mix the slurry completely, into the pan and bring it to a boil. Long and slow heat will thicken coconut milk, and/or add coconut cream.