Curry is amazing. A warm, rich dish that has so many variations, so many roots in so many different cultures, and is just darn tasty. From Thailand to India, curry is a huge part of the lexicon of flavor; even as far as England (thanks, imperialism), eating curries is a part of everyday life.
…But not for me. I wasn’t lucky enough to grow up with curry in my diet, so once I came into adulthood it was something I was very interested to learn more about. When I was in culinary school, I learned how to make some Thai curries, and was intrigued. I soon after went to work for a French I have to say, it wasn’t until I started working at an Asian restaurant, going to Thailand during this time as well, that I really started making curries at home. My only regret is that I haven’t been doing it for longer.
Now, making your own curry blend is amazing and admirable, but I usually use curry paste that I get from the supermarket. I was lucky enough to find a great brand while upstate staring at some very empty shelves.
Also, this is all about building flavor, so I use these curries as a good way to use up any veggies I have laying around. These curries are endlessly customizable. Couldn’t hurt, right?
Meat- Chicken is a great choice, but beef is also popular. This curry could also be vegetarian, so no pressure to use meat if you don’t want.
Alliums, such as onions, leeks, shallots, garlic, etc. Any one of mix of them.
Veggies, such as bell pepper, broccoli, carrot, and potato
1 stalk lemongrass (optional)
Curry paste, such as golden curry (pictured above), or Thai curries (my favorite brand is Maesri)
You can also use curry powder, about 1 or 2 Tablespoons
Chicken Stock, veg stock, or even water is good.
1 can Coconut milk, to finish
White rice, chopped cilantro and scallions, for serving.
You want a large pot for this.
Sear meat until browned and remove from meat and let sit.
You want to build layers in the stew. Add the alliums, and sweat. Then add any veggies that take a while to cook, like carrots and bell peppers. Depending on the curry paste you use, you might add to the stew before or after you add the meat and broth. If using thai paste or curry powder, add to alliums before adding any liquid. Golden curry is added to the stew once all ingredients and broth are in the pot, so I added the meat to the veggies, then broth, baby potatoes, and broccoli. Add lemongrass, if using. Add the curry paste, and let simmer for about 20 minutes, til veggies are tender and meat is cooked through.
Add coconut milk, and let simmer for an additional 5 to 10 minutes. If the stew isn’t as thick as youd like it, add a little cornstarch mixed with water and let simmer and additional 5 minutes, until thickened.
Serve with white rice and top with cilantro and scallions.