What’s the impact of nut paste on curry thickness and mouthfeel?

Question

See how nut pastes change texture, consistency, and richness in gravies.

Answer 1

Nut pastes, like almond or cashew paste, significantly thicken curries and create a richer, smoother, and more luxurious mouthfeel. They add body and a subtle sweetness.

Detailed Explanation:

Nut pastes work as thickening agents in curries due to their high fat and starch content. When added to a curry, the starch granules in the nut paste absorb liquid and swell, increasing the viscosity of the sauce. The fat content contributes to a creamy texture, coating the palate and providing a smoother mouthfeel. The finely ground nuts also add body and substance to the curry, making it feel more substantial. Different nuts impart slightly different flavors and textures. For example, cashew paste tends to be very smooth and neutral in flavor, while almond paste has a slightly more pronounced nutty taste and a slightly grainier texture. The amount of nut paste used will directly impact the thickness and richness of the curry. Start with a small amount and add more to achieve the desired consistency.

Pro Tip:

To prevent nut paste from clumping when added to a hot curry, temper it first. Mix the nut paste with a small amount of warm curry sauce until smooth before adding it to the entire pot. This helps it incorporate evenly and prevents lumps.