Curry is not new, but we have a feeling it’s about to have its moment in the spotlight. This warm, complex cuisine crosses cultures, with varieties and options practically endless. As the weather gets colder, many seek comfort foods to warm their appetites. Curries can also be made with meat or vegetarian, making it an excellent option for omnivores, vegetarians, vegans, pescatarians, and reducetarians!
Probably one of the most famous Indian curry dishes is Chicken Tikka Masala. This creamy, orange-colored dish can be found at nearly every Indian restaurant and is perfect for those looking for mild heat. In addition, this dish can easily be made vegetarian by swapping chicken for cauliflower and chickpeas.
Are you looking for a little more heat? Try Saag! This curry is made with spinach, mustard greens, and other leafy greens resulting in a muted, green curry. Here for a hot time? Vindaloo tops the spicy meter of Indian curries, often being described as a “fiery, spicy dish.” You’ll be drawn in by the bright, vibrant color, but this dish is not for the faint of heart. Indian curries are often served with fragrant basmati rice, naan, dosa, or roti, to name a few pairings. The Ovention MiLO is perfect for toasting up naan and roti!
Curries from Thailand are often spicier than Indian curry. While Indian curries are velvety, Thai curries have a brighter flavor and a soupier consistency. Thai curries are also usually served with rice (jasmine) or rice noodles for a sizable comforting bowl of soup. There are three types of Thai curry; red, green, and yellow.
Traditionally all Thai curries are primarily made with a curry paste, coconut milk, protein, vegetables, and herbs like lemongrass. The only varying ingredient is the type of chilies used. Red curry is made with several red chilies, and this dish is as fiery and vibrant as the color of the chilies used to make it. You may need a towel to dab your brow after enjoying this one! Green curry is one of the most popular Thai cuisines and has a “medium” heat. The base for this curry is made of green chilies and fresh cilantro, makrut lime leaf, and basil. Thai yellow curry has a mild, sweet taste with a bit of heat. This curry gets its hue from turmeric and yellow chilies.
This delicious golden curry is the closest to western stew. Tender pieces of protein are cooked with onions, carrots, and potatoes in a rich, savory curry sauce. This is the only variety thickened by a roux. Japanese curry is quite different from other curries, with the taste leaning to sweet and savory. The sweetness comes from grated apples and honey in the sauce.
You’ll find Japanese curry is served in many different ways. The most basic is over rice (Uruchimai), but those wanting to take their curry to the next level will pair it with Katsu, the Japanese version of a breaded cutlet or schnitzel. Easily bake handmade or frozen katsu in the Ovention Matchbox to pair with Japanese curry rice. When paired with udon noodles, it becomes a fragrant curry soup full of thick, chewy noodles. The most interesting is curry bread, which consists of Japanese curry encased in bread dough, rolled in breadcrumbs, and deep-fried until golden brown.
Curries are on the rise in global markets, and 2023 could be the year some of these recipe and flavor profiles take center stage. So while we’d happily dig into any of the dishes above, this is also an excellent opportunity to use these curry recipes to create new fusion recipes! For more fusion food inspiration, check out our International Cuisines Joining Forces blog.
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