hmm, so do I need to add sugar to make it sweet curry or something, because this curry is just blah. Not salty, not sweet, nadda.
I was thinking that coconut milk+ curry powder was more or less what curry paste was.
It also isn't very thick, what do I need to add so it becomes thicker?
I make a curry somewhat similar to your recipe above.
#1, I don't use bamboo shoots. I'm wondering if their inclusion is adding too much water. After draining them you might allow them to dry on paper towels.
Depending if and how your chicken is cooked before adding to the coconut-based curry sauce, water/juice from the chicken meat is also likely diluting your curry.
#2. I use a lot more curry powder than that I believe. When I cook I go by taste, not measurement. I.e., I add curry powder, stir and let simmer a few minutes then taste again. Just remember, you can always add more, but you can't take back out. So I go through this "taste and add" excercise a number of times.
#3. A great secret ingredient in many dishes, whether chili, marsala or curry, is a little brown sugar. It adds depth to the flavor and it'll bring out the natural sweetness of the coconut.
Curry powder sold in stores is "curry". Curry just means a mix of spices. People in India etc have their own blends. So, the store brought is just a "pre-mixed" curry based on someone else's recipe. The point here is don't be afraid to adjust to your personal taste. E.g., I'll often add more cumin or hot pepper to my dishes made with the store bought curry powder.
Finally, if the sauce is still to watery, just let it simmer on low. The water will reduce out and the flavor of the sauce will have more time to penetrate your chicken etc. Try this before adding a sauce thickener such as starch. I've never needed a thickener.
Oh, and I prefer sweet onions and bell peppers added in mine. (They're sauteed first before adding to the sauce.)
Fern
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