There are so many ways to use curry to create a flavorful dish that is your own. Recently, we celebrated some friends’ birthdays with a meal of my childhood favorite Chicken Curry. I recalled my friends really enjoyed a meal of curry potatoes while in Belize, so I thought sharing my version of curry would really be a treat for them.
In my dish, I use typical stew ingredients like potatoes, carrots and onions. But to make this dish reminiscent of my childhood, I replace much of the salt with fish sauce, a very traditional Vietnamese ingredient that is like flavored salt in liquid form. Sounds odd, but it really compliments curry. If you’ve had any type of Vietnamese food – pho, chargrilled pork, steamed buns – you’ve probably tried fish sauce so don’t be afraid when you pop open a bottle of this very pungent smelling ingredient. Be brave and understand that the balance in flavor and smell comes from knowing how much to use in a recipe, which luckily for you, I have some skill in this area.
Additionally, coconut milk is added for flavor and to help tame the kick. Curry tends to be a bit spicy (the kind that is subtle at first, then catches you off guard when it settles in and you least expect it), and if you don’t have an ingredient to counterbalance this, you’re left with a lingering heat in your mouth that, for me, makes it hard to enjoy the rest of the meal.
Served with a bowl of warm jasmine rice, this was definitely a dish fit for a dinner party. Just in case you’re looking for something besides rice to serve with Chicken Curry, rice noodles or super crusty French bread (like the kind used for banh mi) make a great side too.