Slow cooking is a wonderful way to bring out the deep, layered flavours of spices and ingredients, turning simple ingredients into hearty, flavour-packed dishes with little effort. To make your next slow-cooked curry or stew truly stand out, we’ve gathered some essential tips. From blooming spices to adjusting seasoning, these small but impactful steps will help you create dishes that are rich, balanced, and seriously satisfying.

1. Bloom the Paste or Spice Blend First

Before adding ingredients to the slow cooker, try gently sautéing Shemin’s Curry Paste with a splash of water or a Spice Blend in a bit of oil on the stovetop for a few minutes. This ‘blooms’ the spices, intensifying their flavours and creating a rich base for your slow-cooked dish.

2. Add Vegetables in Stages for Perfect Texture

For firmer vegetables like carrots or potatoes, add them at the start of cooking. Delicate veggies, such as spinach or bell peppers, can go in towards the end to retain their colour, texture, and vibrancy.

3. Use Coconut Milk for Creamy Curries

For Thai or Indian curries, try adding coconut milk or coconut cream towards the end of cooking. This creamy addition balances spices and enhances the depth of flavours, especially in milder, aromatic dishes.

4. Choose the Right Cuts of Meat

Cuts like lamb shoulder, beef chuck, or chicken thighs work best in slow cooking, as they become tender and absorb flavours beautifully over time. These cuts hold up well without drying out, ensuring juicy, flavourful bites in every spoonful.

5. Season Moderately and Adjust at the End

Slow cooking intensifies flavours over time, so it’s best to start with moderate seasoning. You can always add more salt, pepper, or spices near the end, giving you better control over the final taste.

6. Thicken for a Luxurious Texture

For a richer, thicker curry, add a natural thickener towards the end of cooking. Try one of these methods:

• Ground Almonds or Cashews: Stirring in a tablespoon of ground almonds or cashews adds creaminess and a subtle nutty flavour without overpowering.
• Nut Paste: Blend a small handful of soaked almonds or cashews with a bit of coconut milk or water, then mix this paste into the curry. It adds creaminess while thickening the sauce.
• Flour or Cornstarch Slurry: Combine a teaspoon of flour or cornstarch with cold water, then stir into the curry during the last 15–20 minutes. This smoothens and thickens the sauce without altering the taste.

7. Stir Occasionally for Even Cooking

If possible, give your dish a gentle stir halfway through cooking. This redistributes heat, prevents ingredients from sticking to the sides, and ensures the flavours meld evenly.

8. Let It Rest

Allow your slow-cooked curry or stew to rest for about 10–15 minutes after cooking. This brief resting period lets flavours meld fully and gives the dish a chance to cool slightly, enhancing taste and texture. Keep the lid on to retain warmth, then give the curry a quick stir before serving.