Uniquely Creamy & Flavorful Curry Rice
Uniquely Creamy & Flavorful Curry Rice
Beginner-Friendly Curry Rice: A Secret Recipe for Exceptional Creaminess and Taste
I made curry rice, a dish my sons absolutely love! While I make curry frequently, I always notice how the flavor changes depending on the ingredients used, making each time a new experience. This time, I feel like I’ve created a curry that’s exceptionally smooth and delicious. Even without conscious effort, curry is generally tasty, but my desire for perfection made me think more deeply about this recipe. By adding something new and using only ingredients my kids prefer, they declared it truly delicious! Of course, they enjoyed the curries I made before, too! Personally, I dislike the gamey smell that sometimes comes with meat in curry, but this version was incredibly tasty! If you’re looking to make a curry that feels new yet familiar, how about trying this recipe?^^ Wishing you a happy rest of your afternoon~♡
Main Ingredients- 4 potatoes (medium-sized)
- 2 onions (medium-sized)
- 200g pork neck
- 1 can coconut milk (approx. 400ml)
- 1L water (or broth)
Seasoning & Others- 16 Tbsp curry powder (or 1 packet of commercial curry mix)
- 1 Tbsp turmeric powder (optional, for color and enhanced flavor)
- 3 Tbsp mirin (or cooking sake)
- Grapeseed oil or cooking oil, as needed
- Cooked rice (for serving)
- 16 Tbsp curry powder (or 1 packet of commercial curry mix)
- 1 Tbsp turmeric powder (optional, for color and enhanced flavor)
- 3 Tbsp mirin (or cooking sake)
- Grapeseed oil or cooking oil, as needed
- Cooked rice (for serving)
Cooking Instructions
Step 1
First, prepare the vegetables that form the base of the curry. Wash the potatoes thoroughly, peel them, and then dice them into roughly 2cm cubes. Cutting them too small might cause them to break down during cooking, so maintaining a consistent size is key.
Step 2
Dice the onions to a similar size as the potatoes, about 2cm cubes. Sautéing the onions until they become sweet and translucent will greatly deepen the curry’s flavor.
Step 3
Cut the pork neck into slightly larger pieces than the vegetables, about 3cm cubes. If the meat is cut too small, it can lose moisture and become dry during cooking, so slightly larger pieces will help retain a better texture.
Step 4
Heat a deep pan or pot over medium heat and add a generous amount of grapeseed oil. Add the diced pork and sauté until the surface is nicely browned and any gamey smell has dissipated. Adding 3 tablespoons of mirin while sautéing will help remove any unpleasant odors and add a pleasant aroma.
Step 5
Set aside the pan with the cooked pork. Prepare another pan or pot. Lightly coat it with grapeseed oil and add the diced potatoes and onions. Sauté over medium-low heat until the onions turn translucent and release a sweet aroma. This step is crucial for developing a rich flavor.
Step 6
Once the vegetables are well sautéed, add the cooked pork back into the pan with the vegetables and mix them together. Now it’s time to flavor the curry. Pour in 1L of water (or a cool vegetable broth or stock) and bring it to a boil. Once boiling, stir in 16 tablespoons of curry powder and 1 tablespoon of turmeric powder, ensuring there are no lumps. Simmer over medium-low heat until the curry thickens to your desired consistency. Finally, add the coconut milk and simmer for another moment. This will result in a wonderfully creamy and flavorful curry. The coconut milk enhances the curry’s smoothness and adds an exotic touch.
Step 7
Serve the delicious curry over a bed of freshly steamed rice in a bowl. Enjoy your meal!
