Body & Soul5 mins ago
Thickening Up A Curry
Hi Foodie ABers out there ... I've just made a lovely (even though I say it myself) Lamb Massaman curry in the slow cooker - the aroma in the house is lovely! Thankfully, there's not too much liquid to deal with (I didn't put too much in the crock in the first place), but the liquid could really do with thickening up a bit. Any ideas about how I can thicken this up? The go-to answer would be to make a roux, but it doesn't seem quite the right thing for a curry. Would be grateful for some ideas, please. Cheers, Chox.
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