Why isn’t my red Thai curry as vibrant as it should be?

Dennis Hostrup
2024-09-12T12:49:54+02:00

Have you ever made a red or green Thai curry, only to find that it’s not as rich and colorful as you expected?

Don’t worry, we have a simple solution that will ensure your curry not only tastes amazing but also looks the part!

At HOT WOK, we believe that the key to a great curry lies in the details. One of the most common reasons your curry may lack that bold, deep color is due to how the curry paste is cooked. Here’s our foolproof method for achieving that vibrant, restaurant-quality color and flavor:

The Secret to a Perfectly Colored Curry
When you begin cooking your curry, start by adding around 100 ml of coconut milk to your pan. Then, introduce the curry paste and sauté the two together. The trick is not to rush this process! If the paste isn’t sautéed long enough, your curry won’t develop its beautiful, signature color.

We recommend sautéing the curry paste with the coconut milk until they merge into a smooth, creamy sauce. Allow this mixture to cook for a bit longer – around 2 minutes – until you see a layer of oil rise to the surface.

This step is crucial for the flavor and the vibrant color of your curry.

Once the paste and coconut milk are perfectly combined and the oil appears, you can go ahead and add your choice of meat or vegetables as per the recipe. From here, you’ll notice how much richer and more colorful your dish will become! 🌶️

Give it a try and experience the difference
Next time you’re making a Thai curry using HOT WOK products, don’t forget this simple yet essential technique. With just a bit of extra care during the sautéing step, your curry will not only taste authentic but also look beautifully appetizing.

Try it with our HOT WOK recipes and discover how easy it is to elevate your homemade Thai dishes or Thai Cooking Box!