Can I Thicken The Sauce For The Butternut And Sweet Potato Curry?

Our answer

NIgella's Butternut And Sweet Potato Curry (from AT MY TABLE) is a Thai-inspired curry that starts with a home-made spice paste. This vibrant paste is cooked in the thick coconut cream scooped from the top of a can of coconut milk and then the sauce is completed with the addition of the remaining coconut milk, a can of tomatoes and vegetable stock or broth.

Thai curries tend to have a thinner sauce and this is reflected in the sauce for this curry, which is thinner than some other curries. Generally this type of curry sauce would not be thickened, but would be ladled into bowls of rice and eaten with a spoon. We would avoid thickening the sauce with flour or cornflour (cornstarch). If you wanted a slightly thicker sauce then you could reduce the amount of vegetable stock used, maybe to 250mls (1 cup). With less liquid you may need to give the curry a gentle stir once or twice during simmering, to make sure that the vegetables cook evenly. But please bear in mind that the sauce will still be slightly soup-like and not thick and heavy.