WORLD PEACE CURRY, AND HAPPENS TO BE GLORIOUSLY DELICIOUS
SOUTHEAST ASIAN AROMATICS, KOREAN CHILI PASTE, INDIAN SPICES, GREEK YOGURT, ITALIAN SUN-DRIED TOMATOES, CHINESE ANISES, AND IN THE END, A LITTLE PUSH OF ALL AMERICAN CHEESE. AN OTHER-WORLDLY CURRY THAT TASTES LIKE THE PINNACLE OF HUMANITY
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I’d like to introduce you to world peace curry.
Why? Because curries are better than humans. Curries know how to coexist in unity. Even though at a glance it feels like an impossibility, a chaos without logics, a discord of competing self-interests and cultural clashes, but curries always find a way to be the most delicious repeal of our disbelief. Don’t believe me? I put it to the test. An unlikely coalition of southeast Asian aromatics, Korean chili paste, Indian spices, Greek yogurt, Italian sun-dried tomatoes, Chinese anise seeds, and in the end, an intrusion of American cheese?! It should end in war but instead, it rejoices slowly and bubblingly in a lusciously rich, creamy, intensely aromatic, complex yet beautifully balanced alliance of flavors, savoriness and tang. It tastes like the pinnacle of humanity, our best hope for world peace even against our cynical judgements. And also, perhaps most importantly, the best you’ll ever put in your mouth.
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UPDATED 2017/12/25: Please take note to use sun-dried tomatoes IN OLIVE OIL, instead of salt-cured sun-dried tomatoes which will be way too salty.
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Ingredients
- One 3 lbs (1500 grams) chicken, preferably free-range
- 5 cloves garlic, smashed
- 2 small shallots, peeled
- 3 tbsp ginger
- 1/4 of a medium onion, peeled
- 2 tbsp (28 grams) coconut oil, melted
- 1 tbsp (15 grams) fish sauce
- 1/4 cup (70 grams) Thai red curry paste
- 1 tbsp (20 grams) Korean gochujang paste
- 2 cans (800 ml) coconut milk
- 1/2 cup (120 grams) chicken stock
- 1/4 cup (65 grams) plain yogurt
- 1 tbsp molasses
- 6 kaffir lime leaves
- 1 pandang leaf (if available)
- 2 star anise
- 1/2 tsp freshly ground black pepper
- 1/4 cup Indian curry powder
- 1/2 tsp ground cinnamon
- 1 cup halved sun-dried tomatoes in olive oil, drained
- 4 slices American cheese
Instructions
- With a kitchen scissor, remove the back bone of the chicken, then cut the rest into a total of 8 pieces, set aside. In a blender, blend garlics, shallots, ginger, onion, coconut oil and fish sauce until finely pureed, set aside.
- Heat up a large dutch oven over high heat and brush the bottom VERY LIGHTLY with canola oil. Without crowding the pot, place the chickens SKIN-SIDE DOWN, and cook until it's deeply caramelized. Turn the chickens and brown the other side as well, and set aside on a plate. Repeat with the rest of the chicken pieces. Turn the heat down to medium-low, and keep all the chicken fat that's been rendered out in the pot, and add the puree. Stirring frequently and cook until the mixture turns medium brown, about 6~8 min, then add Thai red curry paste and Korean gochujang. Continue to cook and stir for another 5 min until the mixture is very aromatic, then add coconut milk, chicken stock, plain yogurt, molasses, kaffir lime leaves, pandang leaf, star anise and black pepper.
- While you wait for the mixture to come back to a simmer, toast curry powder and ground cinnamon in a flat skillet over medium heat, stirring constantly, until it's fragrant, and add to the pot. Also add back the browned chicken with any juices that came out, and sun-dried tomatoes. Keep the pot partially covered while maintaining an enthusiastic simmer, stirring occasionally, and cook for 45 minutes. At last, add the American cheese and stir until evenly dissolved. Serve with steamed jasmine rice and a tangy hot sauce such as tabasco. Peace out.
Notes
Use sun-dried tomatoes in olive oil (drained before use) instead of salt-cured sun-dried tomatoes.
Heather
September 13, 2017 at 8:49 PMI’ve got to know…where did the American cheese inspiration come from?! I’ve been know to sneak things into dishes I’d never readily admit to. ?
mandy@ladyandpups
September 13, 2017 at 8:59 PMHeather, curry and cheese! why not!!?? Literally came like that :)
jilly
September 14, 2017 at 8:58 AMWhen I lived in Tokyo, I used to make corn chowder in the winter with a couple laughing cow cheese rondels added out of nowhere – it became a staple, so I totally get this.
Nasreen
September 13, 2017 at 9:55 PMThe American cheese both weirds me out and intrigues me at the same time.
d
September 14, 2017 at 12:07 AMSounds delicious! Also, American cheese is a common ingredient in Korean budae jjigae stew. The fusion originated from the presence of American army bases in South Korea. :)
https://mykoreankitchen.com/army-stew-budae-jjigae/
Pamela
September 14, 2017 at 8:01 AMI see America. I see Italy. I see China. I see Korea. I see India. I even see Thailand. I feel left out here in Japan!! Where is Japan in this ménage à trois or or or or whatever it is. Mandy, Mandy, are you doing pantry clearing??
Molasses??!! That is sort of like Japanese kuro-zato or “black sugar”, totally unrefined sugar….. cool! Interesting!
Cheese! Indians do put it in naan here is Japan,…. in India, I don’t know. But, hey, it melts, it tastes good.
Sun-dried tomatoes, hey, why not, curry always needs a souring agent.
You are hitting all the taste high spots!! And I have many of the ingredients. ;-)
I love this!!
Dawn Barnhart
September 14, 2017 at 8:44 AMThis is just devilishly genius. Full stop.
thefolia
September 14, 2017 at 10:38 AMI’m intrigued….let’s hope the rest of us are so that we can all feast together. Viva la courageous curry!
Mallory Fay
September 15, 2017 at 7:03 AMHell yes.
Tiana Matson
September 15, 2017 at 4:02 PMI love curries recipes, but I seldom make a good one, I would love to try this. BTW, this is a very nice recipe, thanks.
Makos(@thehungrybites)
September 17, 2017 at 3:42 PMI totally get the world peace concept, but aren’t you afraid there will be some fighting for any leftovers? :P
michael
September 18, 2017 at 4:37 AMdo you think this would adapt to a crock pot/ slow cooker?
mandy@ladyandpups
September 18, 2017 at 12:25 PMMichael, sorry but I’ve never used a crock pot/slow cooker so I can’t say..
Michael
September 20, 2017 at 6:06 AMeveryone knows some meals get better after sitting. Just had to say I made this two nights ago, the first night was great, but was definitely more curry forward and had strong “Asian” flavors. Tonight was a totally dif story. It was equally as good, but almost an entirely different meal. The tomatoes, black pepper and star anise were much more forward, with a stronger umami flavor (almost italian ragu?) Totally transformative. I suggest that other followers try this and note the changes. One night of work and you get two very different meals. I like that!
mandy@ladyandpups
September 20, 2017 at 12:16 PMMichael, I agree with you! The next day curry is always better :)
Liam
September 26, 2017 at 2:04 AMI just made this as well and thought it was great. The next day, it was even better!
Quick question though, do you remove any fat from this at all? As it was cooking, a substantial amount of oil rose to the surface that I felt the need to remove (about 1/3 a cup!). I followed the recipe exactly and mine looked exactly like yours after I removed all the fat. It wasn’t a free-range chicken so I wonder if the mass-produced chicken was exceptionally fatty…
mandy@ladyandpups
September 26, 2017 at 12:33 PMLiam, it’s possible that your chicken is bigger and fattier :). It’s okay to remove some fat as the curry cooks, if any, or the next day when more fat tends to emerge.
Samantha W
September 20, 2017 at 5:01 AMHi mandy, do you think other meats will work with this recipe? Which would you recommend?
mandy@ladyandpups
September 20, 2017 at 12:17 PMSamantha, you can also use pork or beef of course. But you’ll have to extend the cooking time for beef depending on the cuts, and may have to add more chicken stock if the sauce is reduced too much because of the longer cooking time.
Allison Barre
September 22, 2017 at 9:04 AMI made this tonight…it was amazing. Literally the best curry that has ever come out of my kitchen. Thank you for this gift of a recipe!
q
September 29, 2017 at 8:43 PMso.super.duper.yummmmmmm!!!
Michelle
October 6, 2017 at 4:25 AMHi Mandy,
What brand of Indian curry powder do you you use. There are so many and I imagine the taste would change significantly depending on what’s in the curry powder.
mandy@ladyandpups
October 6, 2017 at 12:57 PMMichelle, I use a brand named Mida’s:)
jessica
October 9, 2017 at 1:02 PMSuperb blog..
Britney Toft
October 21, 2017 at 3:16 AMMade this last night and it was phenomenal. The sundried tomatoes added so much more than I expected. So weird and so good. Thanks!
Michael
November 1, 2017 at 5:25 AMI’ve made this about 4 or 5 times now. It’s become my go to curry recipe. Of course I’ve had to make adjustments depending on what I have around, but each times it’s Just amazing. The sauce is soooo good for dipping with ma’am bread. I think there is something about the flavor of the curry spices with tomatoes and the star anise that I just love. One of my faves!
Ellen @ Cookware Diary
January 2, 2018 at 4:01 AMIt’s really looking delicious and yummy :)
Anyway, which cast iron cookware set you are using?
mandy@ladyandpups
January 2, 2018 at 12:17 PMEllen, it was no particular brand. I bought it from China :)
Sharon
January 8, 2018 at 11:07 PMHi there,
Can’t wait to try this recipe. Can you tell me if “American Cheese” means processed cheese slices like Kraft?
mandy@ladyandpups
January 9, 2018 at 1:41 AMSharon, yes exactly :)
Virginia
February 28, 2018 at 3:07 PMHi Mandy, is there an alternative cheese I could use? Would Gouda or Cheddar work?
Like others, I am really intrigued with the inclusion of cheese. Is the role of the cheese to add salt and a thicker texture to the curry?
Thank yoU!
mandy@ladyandpups
February 28, 2018 at 3:17 PMVirginia, you can use gouda, but cheddar doesn’t always melt nicely in my experience. Although gouda will be much milder than American cheese. You won’t really be able to pick out the cheese, but it just adds a background complexity to the curry :)
RZoolander
January 25, 2018 at 8:03 AMMandy,
Made this tonight – incredibly delicious. I have made about 20 of your recipes and they have all been amazingly delicious. You are truly talented. Thank you so much for this wonderful blog!
James
March 22, 2018 at 1:07 AMHi Mandy!
I’ve used a lot of your recipes in the past, and the wonderful lady I’m dating now is a pescatarian. How can I change this recipe to a seafood dish without ruining the flavors? Chicken stock is fine by her, also.
mandy@ladyandpups
March 22, 2018 at 12:31 PMJames, I personally love mackerel, so I would substitute the chicken with that. Light coat the mackerels in cornstarch or potato starch first and brown them like the chicken, then follow the same steps :)
RZoolander
July 16, 2018 at 11:15 PMMade this again, Mandy – my 10th time. Brought it to a potluck and I must have had 30 people walk up and ask me about it, all of them raving about how great it was. I really want to thank you for this recipe.
Phunu
August 27, 2018 at 3:18 AMI’m wondering how you keep the avocado from turning brown?
mandy@ladyandpups
August 29, 2018 at 12:06 PMPhunu, there’s no avocado here
Teresa
October 17, 2018 at 12:03 AMI made this on Sunday and it was fantastic! Thanks for the recipe.
torrent sites
May 8, 2019 at 4:30 PMJust made it last night and it tastes really good
Emjay Anders
June 8, 2019 at 9:45 AMI made it today. I found out my pot is 4.5qt (4.5L) which is only JUST enough to contain the deliciousness. Strongly recommend bigger (Mandy did say “large” and she clearly meant it). I also had to sub about 1/3 of the red Thai curry paste for green because I ran out.
It didn’t matter. It was glorious, exactly as advertised. I am full of curry and all is right with the world. THANK YOU, MANDY!
PS: I think the reply above mine might be a spambot, albeit a surprisingly well-targeted one.
Vb
November 18, 2022 at 10:57 PMCan you debone the chicken (keep skin on) and reduce cook time?
Any substitute for kaffir lime
Leaves?
mandy@ladyandpups
November 21, 2022 at 12:05 AMVb, the bones give the curry extra flavor and I don’t think it adds a lot of cooking time really. I don’t know any substitute for kaffir or makrut lime leaves unfortunately.