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This week we’re featuring the #currycookoff winning recipe from our CEO and co-founder, Jack Newton. The judges said it was “nicely balanced,” had a “good mix of veggies and meat” and was “nice and creamy.” 

Red Chicken Curry

5 cups canned coconut milk
3 tablespoons Red Curry Pase (recipe follows)
2 tbsp Thai fish sauce
1lb chicken breast, sliced into thin strips
4 fresh wild lime leaves, sliced thin lengthwise
2 red bell peppers, sliced into 1/4″ strips
1C Asian basil leaves

Heat a wok over medium-high heat. Add some of the thick coconut milk. When it is bubbling, add the curry paste, cook fo 2 minutes, then add another 1/2 cup coconut milk. Simmer for 5-8 minutes.

Add the chicken strips, stir to coat with the favored oil, and cook over high heat for about 4 minutes, or until the chicken has changed color. Add the remaining coconut milk and bring to a boil. Lower heat and simmer for 5-10 minutes.

Stir in the fish sauce and lime leaves; simmer for 5 minutes. Just before serving, stir in the bell pepper strips and the bais.

Red Curry Paste

1.5 C Thai dried red chilis
1.5 tbsp coriander seeds
1 tsp cumin seeds
1/8 tsp black peppercorns
2 stalks lemongrass, trimmed and minced
1 tbsp chopped coriander roots
1/4C coarsely chopped galangal
1 tsp lime zest
1/4 C garlic
1/4 C shallots
1 tsp salt
1.5 tsp shrimp paste

Break the steps off the chilies and discard, together with seeds. Break chilis into bowl and cover with hot water – let soak for 30 minutes, or longer if possible.

Meanwhile, dry-roast the coriander seeds, cumin and peppercorns in turn in a heavy-bottomed saucepan over medium heat. Use a mortal and pestle or spice grinder to grind the spices.

Chop the coriander roots, galangal, garlic and shallots fine and, with the blades whirling, add to a blender. Add the ground spices, lemongrass, lime zest, salt and shrimp paste and continue to blend until you have a paste. Scrape down the sides of the blender as necessary. Drain the chilis (reserving the soaking water) and add to the blender. Add extra soaking water if necessary.

Store in a well-sealed glass container in the refrigerator. Will last 2-3 months.

This week’s recipe comes from Simon Wilson, our Direct of Talent Acquisition. It’s a Family Curry recipe is adapted from a Vij’s recipe. It’s super solid on its own. Fans of the Spicy could add some Cock sauce (Sriracha) or more cayenne. The judges especially liked the rice.

 Curry Recipe

1/2 cup canola oil (I used butter)

2 cups finely chopped onions

1 stick cinnamon

3 tablespoons finely chopped garlic

2 tablespoons chopped ginger

2 cups chopped tomatoes (I used 2 cans western family fire roasted tomatoes from save-on)

1 tablespoon salt

1/2 teaspoon ground black pepper

1 teaspoon turmeric

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon garam masala

1/2 teaspoon cayenne (I added 1/2 teaspoon kashmiri chill powder too)

3 pounds chicken thighs, bone-in (I removed skins)

1 cup sour cream (I used balkan yogurt)

2 cups water (I omitted this as I used canned tomatoes)

cilantro to garnish

Heat the oil in a large pot on medium. add onions and cinnamon and sauté for 5-8 mins until onions are golden. add garlic and sauté for four minutes. Add ginger, tomato, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this mixture for five minutes until the oil starts to separate.

Add chicken to the masala. Stir well, cook chicken for 10 minutes until it looks done on the outside. Add sour cream or yogurt in batches (cooking for a few minutes in between each batch, I did three, so that the yogurt didn’t curdle.) Add water if using. Reduce heat once it starts to boil and cover & cook for 15 minutes, stirring occasionally. When the chicken is cooked, remove and discard cinnamon stick & cool the curry. Transfer cooked chicken to a mixing bowl. Debone the chicken and return the meat to the pot. Heat the curry again and just before serving stir in cilantro.