The title sais it all. I am wondering how to get the right amount of binding in a curry when I scale the recipes up; I found that just doubling the paste and coconutcream of stock doesn't really work for me. Somehow I find it difficult to scale curry recipes up without the curry becomming a bit to thin.
Are any of you having the same thing when cooking bigger amounts or is it just me? I don't think it is traditional to use any kind of starch for the purpose of thickening? Eggplant might help a bit maybe? What are your suggestions? I am trying to perfect my curry skills... mjammieeee ;)