The World’s Most Delicious Curry, Made Easy at Home
Beginner-Friendly Curry Recipe Using Your Fridge Staples
If you can manage a simple chop, just one step up from making instant noodles, you can create the most delicious curry in the world! This recipe lets you customize it with your favorite ingredients, from vegetables in your fridge to any protein you like. Get ready for a rich, deep flavor and an enjoyable cooking experience!
Main Ingredients- 2 handfuls whole garlic cloves (about 20-25 cloves)
- 2 oyster mushrooms
- 1/2 carrot
- 6 mini onions (or 1 large onion)
- Vegetable oil, for sautéing
- 1 pack curry-cut meat (pork, beef, chicken, etc.)
- 2 Tbsp Worcestershire sauce (or 2 Tbsp soy sauce if unavailable)
- 2 liters water (8 cups)
- 7-8 Tbsp curry powder (or 100-120g solid curry roux)
Cooking Instructions
Step 1
Curry is a dish with endless possibilities! Feel free to swap out any ingredients for your favorites, or add in other vegetables and proteins you love. However, onions are crucial for building a deep flavor base, so don’t skip them! Adding plenty of whole garlic cloves is a game-changer; when cooked, they become wonderfully sweet and tender, adding incredible depth. Highly recommended! ★
Step 2
Oyster mushrooms add a delightful chewy texture to curry. Slice them into bite-sized pieces. While king oyster mushrooms are great here, you could also use shiitake or enoki if you have them on hand.
Step 3
Carrots contribute a natural sweetness and vibrant color. Dice half a carrot into pieces similar in size to the mushrooms. Chef Baek Jong-won suggests that carrots significantly influence the taste, so it’s best to use a moderate amount rather than overdoing it for balanced flavor.
Step 4
The more onions you use and the longer you sauté them, the richer your curry will be. I’m using 6 mini onions here; if you’re using a large one, about 1 should suffice. Chop them into manageable pieces. And voilà, all your ingredients are prepped! It’s that simple.
Step 5
Heat a generous amount of vegetable oil in a wide, deep pot. We’re about to begin the sautéing process, which is key to a flavorful curry. Put in some effort here for the best results!
Step 6
First, add your curry-cut meat to the hot oil. Sear it over medium-high heat until it’s nicely browned on all sides. This step helps to seal in the juices, ensuring the meat stays tender and flavorful.
Step 7
Once the meat is partially cooked, add the chopped onions and whole garlic cloves. Stir them in and continue to sauté. The aroma is about to become irresistible!
Step 8
As the onions begin to turn translucent, reduce the heat to medium-low. Continue to sauté them until they turn golden brown and start to caramelize. This process takes time but is essential for developing a deep, sweet flavor in your curry.
Step 9
Honestly, sautéing onions for that long can be quite tiring. If you’re pressed for time or energy, sautéing them until they are just translucent is acceptable before moving to the next step. However, the longer you sauté, the more profound the flavor will be! Now, add the mushrooms and other vegetables like carrots to the pot and give everything a quick stir.
Step 10
Add 2 tablespoons of Worcestershire sauce for an extra layer of umami. If you don’t have it, 2 tablespoons of soy sauce will work as a good substitute. Stir it well to combine with the other ingredients.
Step 11
Now it’s time to add 2 liters of water. Using a generous amount of water allows the ingredients to cook through and meld their flavors, and it also helps you achieve your desired curry consistency later on.
Step 12
Cover the pot and let it simmer over medium heat for about 25 minutes. This simmering time allows the natural flavors of the vegetables to infuse into the liquid, creating a base as rich as a vegetable broth. Remember to stir occasionally to prevent anything from sticking to the bottom.
Step 13
Once the broth has developed a good depth of flavor, it’s time to add the curry powder to thicken the curry. I used about 7-8 tablespoons, but feel free to adjust this amount based on your preferred thickness and the specific curry powder brand you’re using. If using solid curry roux, follow the package instructions for the amount. Stir slowly to ensure it dissolves completely without lumps.
Step 14
The curry you’ve made with patiently sautéed ingredients and a long simmer is truly special. Those tender, sweet whole garlic cloves are a stroke of genius – definitely try them! Enjoy your delicious homemade curry!
