In this short article, we will provide an answer to the question “Why is my Thai curry bitter?” and the information on reducing the bitterness.
Why is my Thai curry bitter?
Because you overcooked the spices, onion, or garlic, your Thai curry turned bitter when it was served. This is the most common mistake that newbies make. As a result, while adding spices to the pan, whether they are ground or grained, proceed with extreme caution. But, above all, exercise caution when handling the first ones, which are the most fragile.
What can I do to prevent the bitterness?
There are a few options:
- Keep the flame on low when you’re adding the seasonings.
- It is necessary to add more oil to the pan.
- Last but not least, keep fluids on hand in case the spices need to be “refreshed.” Add little amounts of water at a time while stirring and allowing the oil to rise to the surface as it cooks more. Water, tomato juice, thin coconut milk, and broth are all acceptable substitutes.
- If you’re not sure whether to add the tomatoes and spices or not, it’s best to just go ahead and do it. They will not burn in this manner, and your curry will not be bitter as a result.
- Instead of lime juice, a small amount of lime zest can be used in the curry paste. It is, however, permissible to season the curry with lime juice while it is still cooking. I usually use two or three teaspoons, and sometimes even a little bit more. The balance of the meal is critical, and as a general rule, you should add (palm) sugar for sweetness, fish sauce for salt, and lime juice for acidity until you can taste all of the essential flavors without them overpowering you or others.
- Neither the leaves nor the tips of the coriander stems should be utilized in the curry paste; only the roots and the bottom (about an inch) should be used to make the curry paste. The leaves can be used to decorate the dish if desired.
What is the best way to make a curry that isn’t bitter?
Bitter curries necessitate the addition of additional bitterness-reducing ingredients.
- Using an equal amount of salt and sugar, season the curry sauce, a generous sprinkle, or dash at a time, until the flavor is more balanced. By bringing out the natural sweetness of the curry spice, the sugar will aid in balancing the salinity and harshness of the curry spice. If it’s still bitter after two or three tries, try another fix until it’s less bitter. Sweeteners such as palm sugar, cane sugar, or other curry-appropriate sweeteners can be substituted if desired. Table salt, kosher salt, and salty fish sauces are all acceptable salt components.
- Toss in 1/4 cup at a time, blending after each addition. You can use any combination of coconut milk and coconut cream you like. It is necessary to add additional ingredients if the curry remains bitter after three additions.
- Add 1/4 teaspoon ground coriander seed or root, as well as the juice of one lime, to the curry sauce and stir well to incorporate. Blend all of the ingredients in a blender until smooth, then taste it. If the curry is still bitter after it has been cooked, the curry blend has most likely been overcooked and cannot be salvaged.
Is it preferable to consume red or green curry when eating Thai food?
It is the inclusion of 20 red chilies that gives red Thai curry its beautiful crimson color. It’s produced with dried red chilies that have been soaked to reduce the harshness and heat of the chilies before being used. The flavor of the meal is enhanced even further by soaking the chilies.
Thai red curry is extremely soupy since the chili paste is combined with coconut milk or water. Curry is prepared in a variety of ways in different parts of the world. Red chilies grown in Thailand can be hotter than those grown in India, and vice versa. This is due to the differences in growing conditions. Consequently, the flavor of curry prepared on the subcontinent differs from the flavor of curry prepared in Thailand. The ingredients, on the other hand, remain the same.
Green Thai curry is quite similar to red Thai curry, except for the addition of green chilies, which give it its distinct color and flavor. Thai green curries contain a variety of herbs and spices that enhance the flavor and color of the dish. Basil, coriander, and lime leaf are among the herbs and spices utilized. In South Thailand, bird’s eye chilies are used in green Thai curry, which makes it spicier and hotter than red Thai curry since it contains more heat.
Conclusion
In this short article, we provided an answer to the question “Why is my Thai curry bitter?” and the information on reducing the bitterness.
