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THAI GREEN CURRY
∙650g (1.5 lb) boneless skinless chicken thighs
∙10g (2 t) salt
∙200g (2 medium) red bell pepper, chopped
∙100g (~1 c) snow peas, halved on bias
∙75g (~5–6) serrano chiles
∙30g (1 med) shallot, rough chopped
∙30g (1/4c) ginger, chopped
∙30g (6 cloves) garlic, chopped
∙30g (~6") lemongrass, chopped
∙3g (1 t) cumin
∙3g (1 t) coriander
∙1g (½ t) turmeric
∙5g (1 t) salt
∙15g (1 T) shrimp paste (or sub 2 anchovy fillets)
∙10g (⅓ c) cilantro
∙Zest of 2 limes
∙50–75g (3–4 T) water
∙800g (2 13.5oz cans) full-fat coconut milk
∙30g (2 T) fish sauce
∙20g (1.5 T) brown sugar
∙As needed high smoke point oil
Instructions
1. Slice chicken into chunks, toss w/ 10g salt.
2. Prep peppers & snow peas into bite-sized pieces.
3. Blend chiles, shallot, ginger, lemongrass, spices, shrimp paste, cilantro, & lime zest. Add water to blend.
4. Heat wok over high, add oil, stir-fry peppers & peas w pinch salt, 2–3 min. Set aside.
5. Add oil, fry curry paste ~1 min.
6. Add coconut milk, simmer 1 min.
7. Add fish sauce, sugar, & chicken. Simmer 7–8 min over med-high, stirring often.
8. Add veggies back, simmer 1 more min.
9. Adjust seasoning w fish sauce, sugar, or salt. Serve w/ jasmine rice, cilantro & lime wedges.
JAPANESE CURRY
Ingredients
∙450g (1 lb) chicken thighs, diced
∙6g (1 t) salt
∙225g (2–3) Yukon gold potatoes, diced
∙175g (1.5 c) carrots, diced
∙125g (1.5 c) shiitake mushrooms, diced
∙150g (1) yellow onion, small dice
∙15g (1 T) grated ginger
∙15g (1 T) grated garlic
∙20g (3 T) Japanese curry powder (or Indian curry powder)
∙10g (1 T) garam masala
∙115g (1 stick) butter
∙60g (½ c) flour
∙1000g (4 c) chicken stock
∙25g (2 T) instant dashi powder (or bouillon)
∙50g (3 T) soy sauce
∙15g (1 T) Worcestershire sauce
∙45g (2 T) honey
∙high smoke point oil
Instructions
1. Toss chicken w/ salt. Set aside.
2. Dice veg into large, stew friendly chunks.
3. Heat Dutch oven to med-high. Sear chicken in oil 5 min.
4. Add onion & mushrooms + pinch salt. Sauté 3–5 min.
5. Deglaze w/ a few T water, scraping brown bits.
6. Add ginger & garlic. Sauté 2 min.
7. Stir in curry powder & garam masala.
8. Add butter, melt, then stir in flour.
9. Add stock & dashi. Bring to simmer.
10. Add potatoes, carrots, soy, Worcestershire, honey. Stir.
11. Cover, simmer over med-low, 15–20 min, stirring every 5.
12. Serve w/ Japanese rice.
INDIAN CHICKEN CURRY
Chicken Marinade
∙8–10 chicken drumsticks, skin removed
∙35g (2 T) yogurt
∙20g (1 T) salt
∙2g (1 t) coriander
∙2g (1 t) cumin
∙2g (1 t) garam masala
∙10g (1 T) Kashmiri chili (or 1 T paprika + pinch cayenne)
Curry Gravy
∙325g (2) med yellow onions, sliced
∙275g (1 3/4c) tomato, chopped
∙30g (3) serrano chiles (or poblano)
∙30g (2 T) ginger, chopped
∙30g (8 cloves) garlic, chopped
∙100g (7 T) ghee
∙5g (1 t) cumin
∙3g (½ t) turmeric
∙10g (1 T) garam masala
∙3g (½ t) coriander
∙10g (1 T) Kashmiri chili (or paprika + cayenne)
∙500–600g (2–2.5 c) water
Instructions
1. Mix chicken w/ marinade blend. Chill.
2. In Dutch oven over med-high, fry onions in ghee 10 min til browned.
3. Add chopped tomato, chiles, ginger, garlic. Fry 5–10 min.
4. Blend to rough purée.
5. Fry purée in ghee 10–15 min until oil separates.
6. Add cumin, turmeric, garam masala, coriander, chili pow. Fry 2–3 min.
7. Add chicken. If wet, cook uncovered to reduce.
8. Add water to mostly submerge. Simmer 20 min.
9. Uncover, reduce 15 min until oil separates again.
10. Rest off heat, covered, 15 min.
11. Serve w/ basmati rice.
0:00 Green curry
5:35 Japanese curry
7:12 Staying hydrated
8:00 Finishing the japanese curry
12:15 Indian chicken curry
