Thick curry sauce
I wish I could be the one telling everyone how to do it, but I'm actually asking:
How do you make that very thick curry sauce like at restaurants? Starches just don't cut it; unless maybe you put in HEAPS. But it seems that when I follow the recipe exactly, my sauce is like slightly flavoured and thickened water. But what i'm looking for is:
Mark's Daily Apple (not curry, but still thick sauce; i made that once following the recipe and it was like the ocean)
Beef Rendang | A Glug of Oil
Any ideas? thanks
EDIT: could it be the desiccated coconut?
Last edited by tibofox; 05-04-2013 at 04:27 AM.