Why does water evaporate from curry better when you off the gas then heat again? When I cook curry I often try to make it dry.  When I try to simmer the water off I notice the water takes time to go and sometimes when i think its done i still see a little water in it.

However I notice that if I make a watery curry, when I reheat it over 2-3 days for a little time the water inside evaporates rapidly.

Does anyone know the reason for this?
Liquid in the pan actually does evaporate more quickly with boiling; however, you may be pulling more water out of your ingredients for a variety of reasons ie salt or acid is drawing off water. Or ingredients packed together in pan (mushrooms esp get watery packed together)

Surface drying of veg (not immersed )during storage may prevent further water loss when reheating.

Developing a 'skin' can prevent veg and meat from losing moisture.