A curry is often times something that illicit a sense of panic within somebody. It conjures images of laborious slavery, being cable-tied to the countertop and spending an ungodly amount of money on ingredients. While this may be the protocol for a genuinely authentic curry, I have managed to find a quick fire way of making a curry with half the ingredients and half the stress.
I recall my mother’s curry ‘from-scratch’ methods which saw her crushing bottle after bottle of hard spices, simmering pans and crowded countertops and while it was one of the best curries I had ever tasted, I did wonder why any meal required such dedication and time.
This Snappy Curry cuts more corners than I’d like to count but never compromises on that genuinely faithful taste from our East neighbours – and from my experience is the perfect meal to serve guests when you want it to appear as though you have slaved away for days, when in reality it can be done in under an hour.
- Firstly, melt a little butter and some wok oil in a large, deep pan (wok oil contains under notes of garlic and ginger therefore meaning you do not need to ‘faff’ with these ingredients later)
- Snip some fresh spring onions into the yellow bubbles and allow to sizzle for a few moments before adding some chopped apple
- Once the onions and apples have softened, drop in a large handful of a chopped lamb cutlet and allow to brown.
- Here is where we introduce the dense Eastern influence into the meal by slumping a heaped teaspoon of red curry paste into the mixture, scraping around the pan with a wooden spoon. The paste will slowly break down and cling to it’s bulky neighbours coating them in an aromatic crumbly coat
- Everything should be browned and smelling phenomenal at this point so pour a whole can of coconut milk along with a tablespoon of fish sauce and a small amount of vegetable stock.
- I always feel as though curries are deserving of a predominantly green ingredient that pokes through the thick sturdiness of its body, so my greenery of choice for this curry was a handful of frozen garden peas which I recommend dropping in at this point to ensure they cook in the juices. Stir, clamp on a lid, turn down the heat and allow to simmer for 5 minutes.
- When the pan has become a creamy, simmering concoction, shake a tablespoon of smoky red paprika and a tablespoon of Garam Masala powder into the pan along with a handful of fresh coriander, stirring around the pan to ensure the oaky colours of the paprika turn the curry into a gorgeous brown mix.
- Allow the curry to simmer gently on a low heat before squeezing in the juice of half a lime to counter balance the milky sweetness of the coconut.
- I advise to leave the curry to simmer on a low heat for at least 10 minutes, stirring occasionally to ensure that all of the ingredients disperse into the coconut milk and that the flavours are evenly distributed.
- Just before serving, I suggest sprinkling on a small handful of any leftover coriander plus a small squeeze of lime – served on top of some boiled long-grain white rice.
I’d also like to suggest you retain some of the curry concoction and eat on top of a warmed up naan bread the next day as the flavours will still retain their hearty guts and lend themselves to a perfect topping for a carbohydrate.
I discovered this through my own lazy shame of not being bothered to make work for lunch and chose to completely stink out my office corridor with the thick scent of leftover curry.
It was totally worth it.