1. Component list:
-The quality of the curry block itself may not be very good, or there is less solid matter in it, so that the cooked curry paste will not be too thick.
-There is too little meat in the ingredients to produce enough gravy to thicken the curry.
-There are too many vegetables in the ingredients, such as onions, carrots and potatoes. These vegetables contain too much water, which may lead to too much water in curry cooking, thus making curry thinner.
2. Production steps:
-The curry block is not melted in hot oil first, but directly put into the pot to stew with other ingredients, which may lead to the incomplete dissolution of the curry block, thus failing to achieve a heavy effect.
-In the process of stewing, the heat is too long or too short, which may lead to insufficient time for the solid substances in the curry to dissolve in the soup, thus making the curry less thick.
-After adding curry pieces, you don't have the patience to wait for them to boil slowly, but stir them immediately, which may make the curry pieces not have enough time to blend with the soup, thus making the curry less thick.
The above is only one of the possible reasons, and the specific problems need to be analyzed and adjusted according to the actual situation. When making curry, you can try to increase the amount of meat, reduce the amount of vegetables, or extend the stew time to make the curry thicker.