I haven't been too successful making curry from scratch, and it's a bit sad considering I have some great spices at home. I tried to make pork butt curry. Feeling smug, I ditched the traditional ways and just threw in my pork butt, spices, and coconut milk in a pot to braise for a couple hours. Using French technique to make curry, how genius is that!?! But what I ended up with a yucky mess. My milky sauce (used coconut milk) became a clear-ish stock, with all the proteins having coagulated and clarified my curry sauce. I had to revert to my typical store-bought curry paste to salvage my dish. So sad... So let's learn the basics of curry!
1) You have to make a curry paste first, right? Typical onions garlic ginger, roasted spices, some water for consistency, and then blend.
2) If using tough cuts of meat like short ribs or pork butt, it'd be best to slow cook it 1st and then add it to the sauce right? Because curry isn't meant to be simmered for hours and hours to cook the short ribs. The proteins in the curry will coagulate and cause the sauce to separate
Any other good Curry hints/tidbits?