Smoky & Spicy Curry Rice: A Quick Homemade Delight
Smoky & Spicy Curry Rice: A Quick Homemade Delight
#CurryRice #SpicyCurry #HomemadeRecipe #EasyCurry #SmokyCurry #PorkCurry
It feels like it’s been ages since I last had curry, so I decided to make some using the potatoes, onions, and carrots I had at home. I pondered what else to add, but opted for simplicity by including curry-cut pork and a little frozen mixed vegetables to create this delicious curry rice! To elevate the flavor beyond a plain curry, I transformed it into a spicier version by adding ‘smoky flavored oil’ and cutting the ingredients into substantial chunks. Instead of using chili powder, which can sometimes make the curry feel heavy, I achieved the heat and depth solely through the smoky flavored oil. For an even more intense heat, you could add bird’s eye chilies or dried Vietnamese chilies! Enjoy this smoky and spicy curry rice with its satisfyingly large pieces of ingredients.
Main Ingredients- 3 Onions (cut into large chunks)
- 4 Potatoes (cut into large chunks)
- 1 Carrot (cut into large chunks)
- 500g Pork cut for curry
- 1 cup Frozen mixed vegetables (your choice)
Cooking Instructions
Step 1
First, prepare all your vegetables (onions, potatoes, carrots) and pork by cutting them into large, generous pieces. Have your frozen mixed vegetables ready as well. In a large pot or deep pan, melt the butter over medium heat. Add the large-cut onions, potatoes, carrots, pork, and frozen vegetables. Sauté everything together until the ingredients are nicely coated. If you don’t have butter, olive oil works too, but butter adds a wonderful richness and depth of flavor.
Step 2
Once the ingredients have absorbed some of the buttery aroma and are lightly sautéed, add the smoky flavored oil (or chili oil). Stir well and continue to cook for another minute or two, allowing the spicy aroma to infuse into the ingredients. This step is key for that signature smoky flavor and gentle heat.
Step 3
If you have chicken stock, that’s wonderful, but if not, simply add about 5-6 cups of water and dissolve the chicken stock concentrate for added umami. Bring the mixture to a rolling boil over high heat with the lid off. Once it starts boiling vigorously, reduce the heat to medium and let it simmer until the ingredients are tender.
Step 4
Let the mixture simmer for about 10-15 minutes over medium heat, allowing the flavors to meld beautifully into the broth. Once the vegetables are tender and the broth is flavorful, it’s time to add the curry powder. Add 1 cup of curry powder and stir well to ensure there are no lumps. (If you’re using solid curry blocks, you can add those too.)
Step 5
Continuously stir the curry as it simmers to help the powder dissolve completely and prevent sticking. Cook over medium-low heat until it reaches your desired thick, rich consistency. It’s best to bring it to a boil initially over higher heat, then reduce to medium-low to allow it to simmer gently. This slow simmering process deepens the flavors and ensures the ingredients, especially the potatoes and carrots, are cooked through and tender.
Step 6
Once the large pieces of ingredients are tender and the curry has thickened beautifully, your spicy curry rice is ready! Serve a generous portion of rice in a bowl, and ladle the hearty, smoky curry generously over the top. The combination of the substantial ingredient pieces, the deep smoky aroma, and the pleasant spiciness makes for a truly satisfying and comforting meal.
