I bought Ottogi Korean curry mix, but at the end of cooking when I went to add what I thought was a curry powder, it turned out to be a pre-made sauce! It was too weak for my liking, so I ended up throwing in an Indian curry spice blend and some coconut milk, and then thickened it with some cornstarch. It turned out to be a Korean-Indian hybrid curry, but man, was it good! I also added bay leaves and thyme to the stirfrying vegetables and took the leaves out just before serving. Next time I will be true to the recipe.
I do the same thing with mine. Add coconut milk and vadouvan curry powder in mine.I use potato starch to thicken if needed. Sometimes adding garam masala right at the end.
” I ended up throwing in an Indian curry spice blend and some coconut milk, and then thickened it with some cornstarch.” Thank you for sharing the tip!