This is the secret ingredient to make any curry a success

You can wake me up in the middle of the night for a Thai green curry (or red curry, that’s fine too). Such a shame that I can’t make it properly in my own kitchen. But I have that problem with several curries — unfortunately: I can never make Chinese, Japanese or Indian curries taste as good as they do in an authentic restaurant. In fact, they don’t even come close.

And so I did some research. What is missing? Are there tips and tricks that can help me? And yes, apparently there is a secret ingredient that chefs swear by when making curries.

Honey makes all the difference

That’s right, honey should not be missing from your curry (you can optionally use maple syrup if you want to make a completely vegan curry dish, but it doesn’t have quite the same effect). The most obvious thing is that it adds some sweetness to the dish, and that is certainly true. A little sweetness in those spicy curries ensures that the aromas of the spices come through even more. But the flavors of your vegetables are also influenced by the addition of honey; the sweetness brings everything much more into balance.

Adding structure to your curry

But honey’s texture also works very well in a curry. Honey is quite thick, which immediately gives your curry dish more structure. This makes it very easy to thicken it a little if you want, without having to add a lot of clarified butter (which, for example, is used extensively in Indian curries). This makes the curry itself considerably thicker, without immediately making it so heavy on the stomach. How much should you add? About one tablespoon.

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Source: Food Republic