Skinny Pig: How to Use Nut Butter and Water Instead of Oil in Culinary Curry

For decades, the standard operating procedure for starting a curry has been roughly the same: heat a generous glug of oil or ghee, toss in your whole spices to "bloom" them, and then sauté your aromatics (onions, garlic, ginger) until soft. The oil acts as a vehicle, extracting flavor compounds from the spices and carrying them throughout the dish.

But what if you could achieve that same depth of flavor—and an even richer texture—without the pool of oil?

There is a culinary breakthrough gaining traction among home cooks and health-conscious foodies alike: replacing frying oil with a combination of dry-toasted spices and nut or seed butter. This technique doesn't just reduce refined fat; it creates a luxurious, creamy sauce that naturally thickens your curry.

Here is how to master the "Nut Butter Emulsion" method.