Curry (5 Ways)

If I asked you to list all the different types of curry off the top of your head, I bet you’d be able to come up with at least 5. There’s Indian Curry, Thai Curry, Curry Goat, British Curry, Japanese Curry… the list goes on and on. But what do all these dishes have in common? You’re just gonna have to watch the video to find out. 🤘🏼 Adam

---

STUFF I USE...

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

Single-Burner Butane Cooktop

Jamaican Curry Powder

Garam Masala

Japanese Curry Powder

---

Curry #1

Yield: 6-10 servings

Print

With ImageWithout Image

Rajma Chowol (Punjabi Kidney Bean Curry)

Ingredients

• 1 cup Kidney Beans, dried
• Water
• 1 tsp Salt
• 1 inch Ceylon Cinnamon
• 1 pod Black Cardamom
• 1 Indian Bay Leaf
• 4 cups water
• 2 Tbsp Ghee
• 2 Tbsp Neutral Oil
• Bay leaf
• 1 tsp Cumin seed
• 1 green chili
• 2 red onions, finely chopped
• 1 tsp Garlic paste
• 1 tsp Turmeric
• 1 tsp Kashmiri Chili Powder
• 1 tsp Coriander powder
• ½ tsp Cumin powder
• ½ tsp Garam Masala
• 3 Tomatoes, chopped
• ½ tsp Garam Masala (again)
• 1 tsp Kasuri Methi (Fenugreek leaves)
• 2 Tbsp fresh Cilantro, chopped

Instructions

1. Soak kidney beans in water for at least 8 hours, or overnight.
2. Drain beans and add to pressure cooker. Add beans, salt, cinnamon, black cardamom, indian bay leaf and 4 cups of water. Pressure cook until finished, save cooking liquid.
3. In a shallow skillet, add the ghee and oil over medium heat. Add the bay leaf, cumin seed and chili then saute until aromatic. Add the onions, garlic paste and saute more.
4. Add the turmeric, chili powder, coriander powder, cumin powder, garam masala and saute over low heat until dark and jammy.
5. Add the tomatoes and saute until mashed into the base. Add the beans with their reserved cooking liquid and another pinch of salt. Mix well and simmer covered for 30 minutes.
6. Add in the ½ tsp garam masala, kasuri methi and fresh cilantro.
7. Serve with “jeera rice” or cumin flavored rice.

Curry #2

Yield: 5-6 servings

Print

With ImageWithout Image

Thai Green Curry

Ingredients

Curry Paste

• 4 tsp Coriander Seeds
• 2 tsp Cumin Seed
• 1 tsp White Peppercorns
• 30 Thai Green Chilis
• 15 Thai Basil Leaves
• ¼ cup Lemongrass
• 2 Tbsp Galangal
• 1 Tbsp Makrut/Kefir Lime Leaves, chopped
• 4 tsp Cilantro Roots or Stems
• 2 Shallots
• 4 Tbsp Garlic, chopped
• 2 tsp Fermented Shrimp Paste

Thai Green Curry

• 2 can Coconut Milk
• 1 cup Chicken Stock
• 1 pound Chicken Thigh, cut into 1 inch pieces
• 2 Tbsp Palm Sugar
• 2 Tbsp Fish Sauce
• 4 Kaffir Lime leaves, roughly torn
• Apple Eggplants, soaked in salt water for 15 minutes than add
• 1 ½ cup Bamboo Shoots (canned)
• 1 cup Thai Basil
• ¼ Red Bell Pepper or Spur Chilies, julienned

Instructions

Curry Paste

1. If your spice tolerance isn't high, remove the seeds and pith from some or all of the spicy chilies (Thai/serranos) to reduce the heat, then finely chop them. If you're not sure how much to remove, I recommend deseeding all of them and you can always add more chilies to the curry later if it isn't spicy enough. *You may want to wear gloves when working with chilies, or wash your hands very well and be careful not to touch your eyes afterwards!
2. Finely chop all of the other herbs; the smaller they are to start, the less time it will take you to pound them in a mortar and pestle.
3. Grind the dry spices into a powder.
4. Add all of the chilies and salt to the mortar and pound until mostly fine; if at any point the mixture feels too wet and slippery, add some or all of the dry spices to absorb excess moisture.
5. Add the Thai basil leaves and pound into a fine paste.
6. Add the lemongrass, galangal, makrut lime zest, and cilantro roots or stems; pound into a fine paste.
7. Add the shallots, garlic, and any remaining dry spices and pound into a fine paste.
8. Add the shrimp paste, if using, and pound to mix.

Thai Green Curry

1. Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it's okay, just proceed with the recipe).
2. Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.
3. Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
4. Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 tablespoon fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
5. Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
6. Taste and add more fish sauce and/or sugar as needed.
7. Stir in Thai basil and spur chilies or bell peppers. Serve with jasmine rice.

Curry #3

Yield: 4-6 servings

Print

With ImageWithout Image

British Curry

Ingredients

• 2 cups water
• 2 lb. chicken thighs, cut-up and skinned
• 1 ½ large onions, chopped small
• 2 Tbsp Butter
• 1 Tbsp ground turmeric
• 1 ½ tsp dried, ground ginger
• 1 ½ tsp fine-ground black peppercorns
• 1 tsp kosher salt
• 1 cup cream
• Juice of 1 lemon

Instructions

1. Mix turmeric, ginger, pepper, and salt. Put aside.
2. Skin chicken parts.
3. In large pot, bring water to boil then add chicken pieces. Bring to simmer, cover (reduce heat further if necessary), and stew (i.e. fricasey) for 5 min. Strain off and save broth (i.e., liquor). Put chicken aside.
4. Heat a large, wide, heavy bottomed cooking pan over medium-high heat. Melt butter, add onions, and sauté them for about 3 min.
5. Add chicken to onions and fry together until onions and chicken begin to brown, about 3-4 more minutes.
6. Sprinkle (i.e. strew) spice mix over chicken. Stir quickly to coat chicken pieces.
7. Add broth. Stir and scrap any brown bits off the bottom of the pan. Bring to simmer, cover, and stew for about 30 minutes.
8. Remove lid. At this point the broth should be well reduced, but the onions should still appear wet. Stir in cream and warm through but do not boil.
9. Remove from heat and add juice of one lemon. Serve with boiled rice.

Curry #4

Yield: 10-12 servings

Print

With ImageWithout Image

Japanese Curry

Ingredients

• 1 Yellow Onion, diced
• 1 Carrot, shredded
• 1 Apple, grated and oxidized
• 1 Ripe Banana, mashed and oxidized
• 2 Garlic cloves, minced
• 1 inch Knob of Ginger
• 2 pounds Pork Shoulder, cubed
• Kosher Salt, to taste
• Spices: turmeric, cumin, coriander, allspice, cardamom, Szechuan peppercorn
• 1/4 cup All-Purpose Flour
• Chicken Stock
• 1 Tbsp Tomato paste
• 3 Tbsp Soy sauce
• 2 tsp Worcestershire sauce
• Additional Vegetables: Diced Onion, Potatoes and more Carrots
• Bay Leaf
• White Rice, for serving

Instructions

1. In a large dutch oven over high heat, add the pork chunks and season with salt and pepper. Sear until browned then remove.
2. Lower the heat to medium. Add a bit of neutral oil to the dutch oven then add in the onions, shredded carrot, garlic, ginger and a pinch of salt. Cook for 5 minutes gently.
3. Add in the curry powder, ground Sichuan peppercorn and the flour. Cook for 2 more minutes.
4. Add in the chicken stock then bring it up to a boil. Add in the tomato paste, banana, apple, soy sauce, Worcestershire, carrots, potatoes, the seared pork and the bay lead. Cover and simmer for 30 minutes to 1 and a half hours or until the pork and veggies are tender.
5. Serve with white rice, pickled radish or ginger and finish with thinly sliced scallions.

Curry #5

Yield: 8-10 servings

Print

With ImageWithout Image

Chef Kwame's Curry Goat

Ingredients

Curry Goat

• 1 1/2 stew meat goat, Cubed
• 2 tablespoons all-purpose seasoning
• 1 scotch bonnet chili, keep whole
• 4 garlic, sliced
• 1 ginger, sliced
• 1 medium yellow onion, Sliced thin
• 4 tablespoons canola oil
• 1 cup marination, divided
• 2 tablespoons Jamaican curry powder
• 2 tablespoons Diamond Crystal Kosher Salt, more to taste
• 4 cups chicken stock
• Green onions, sliced thin for garnish.
• Roti, for serving

Kwame's All-Purpose Seasoning

• 1 Tbsp Cayenne Pepper
• 1 Tbsp Sweet Paprika
• 2 Tbsp Granulated Onion
• 2 Tbsp Granulated Garlic
• 1 Tbsp Black Pepper
• 3 Tbsp Kosher Salt

Kwame's Marination

• 1/2 cup canola oil
• 1 scotch bonnet chili
• 5 Tbsp Vinegar
• 2 Celery Stalks, chopped
• 1/2 medium yellow onion, chopped
• 4 Thyme Sprigs
• 2-inch knob Ginger, thinly sliced
• 7 Garlic Cloves
• 8 Scallions

Instructions

Curry Goat

1. Season the goat with curry powder and salt. Mix it with 1/2 cup of marinade, 4 tablespoons of curry powder, 1 tablespoon of all-purpose seasoning, 2 teaspoons of salt, and a whole Scotch Bonnet pepper, ensuring the mixture is well combined.
2. Next, prepare the onion, garlic, and ginger by slicing them. Add these to the goat, mixing until the meat is evenly coated. Place the marinated goat in a non-reactive container, cover the meat directly with plastic wrap, then seal the container with a lid or additional plastic wrap. Refrigerate the marinated goat for a minimum of 24 hours.
3. When ready to cook, heat oil in a Dutch oven on medium-high until it's almost smoking. Remove any excess marinade from the goat before searing it on all sides until it achieves a deep golden brown color. Be sure to sear the meat in batches to avoid overcrowding the pan.
4. After searing, clean the pot and heat 3 more tablespoons of oil over medium. Add the remaining marinade, curry powder, and salt, allowing them to cook for one minute before adding the reserved marinade and the rest of the all-purpose seasoning. Let this mixture cook for 5 minutes, then adjust the seasoning with salt as needed.
5. Return the seared goat to the pot, adding just enough chicken stock to cover the meat. Bring the mixture to a simmer, then cover and let it cook for 1.5 hours.
6. After 90 minutes, remove the cover to skim off any excess fat. At this point, you can choose to burst the Scotch Bonnet for extra heat—do so carefully and at your own risk. Remove the stem and continue to simmer the curry uncovered for about 30 minutes to thicken it into a velvety consistency.
7. Before serving, make a final check for seasoning adjustments. Serve the curry with Roti.

Kwame's All-Purpose Seasoning

1. Mix everything together and store in a sealable container.

Kwame's Marination

1. Chop the fresh ingredients coarsely.
2. Place all ingredients into a blender.
3. Blend at high speed until a smooth paste is achieved.
4. Transfer the mixture to an airtight container or a jar that can be sealed.

---

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.