Watch for chunks of the curry paste and mash them with the back of a large
spoon against the side of the pot to break them up.
Not exact matches
For a creamy consistency, mash some
of the beans
against the
side of the
pot with the back
of a
spoon.
Cook, stirring occasionally and pressing the berries
against the
side of the
pot, until the berries have completely broken down and the juices have thickened to a jamlike consistency (a wooden
spoon scraped across the bottom should leave a clear trail that doesn't fill in), 10 to 12 minutes.
Scoop out with a slotted
spoon, pressing
against the
side of the
pot to leave behind any oil and transfer to a blender jar.
Mash some
of the potatoes
against the
side of the
pot with the
side of a
spoon.
With the back
of a
spoon, smash some
of the potatoes
against the
side of the
pot and stir to thicken the soup.
Fold the cheese into the soup until fully incorporated - you may have to squish the cheese with the back
of a
spoon against the
pot's
sides to break it apart.
Using a spider or a clean slotted
spoon, corral vegetables and shrimp by gathering them
against the
side of the
pot until they form a large mound that clings together and can be turned as a single unit.
Fold the cheese into the soup until fully incorporated - you may have to squish the cheese with the back
of a
spoon against the
pot's
sides to break it apart.