Recipe by Tieghan Gerard // Half Baked Harvest
Around Our Table
This one came together beautifully and reminded me exactly why I love curries so much. There is something about the way all of those spices mingle with the coconut milk and create a sauce that tastes so much deeper and more complex than the effort required to make it.
I served the curry over jasmine rice, which was perfect for soaking up all that wonderful sauce. We also happened to have chicken spring rolls on hand, so those made their way to the table too. Dipping them into the curry sauce may not have been part of the original plan, but it was definitely a good decision!
And My Favorite Critic loved this one too—which always makes a new recipe that much more enjoyable around our table.
How It Went in My Kitchen
The recipe was easy and straightforward, although I did have one little pantry mishap. I discovered I was out of sweet paprika, so I simply doubled the smoked paprika and kept going.
It worked! The extra smoked paprika certainly didn’t hurt the dish, but now I am curious about the difference the combination of sweet and smoked paprika would make. Sometimes an empty spice jar gives you a reason to make a recipe again.
The Bite That Mattered
For me, it was all about the sauce—but there was one addition that made this curry stand apart from others I have made.
The garlic chili butter drizzled over the top was something I had never tried with a curry before, and it was such a pleasant surprise. The golden garlic, chili flakes, butter, and touch of honey added another layer of richness and flavor to an already delicious sauce.
Between the coconut milk, warm spices, and that finishing drizzle, there was so much depth in every bite. It reinforced exactly why I have come to love making curries at home. There is always something a little magical about the way all those individual flavors come together.
Next Time Around
First order of business: reorder my sweet paprika!
I really want to make this again using both the sweet and smoked paprika as the recipe intended. I’m curious to see how the sweet paprika changes the balance of flavors compared with the smokier version we enjoyed this time.
Otherwise, I wouldn’t change much. Jasmine rice was a great pairing, the spring rolls were a fun addition, and that garlic chili butter is absolutely staying.
My Recipe Box
This one is going in.
It was flavorful without being complicated, easy to prepare, and had enough of a twist to make it different from the other curries I have made. Best of all, it was a hit with both of us.
My growing collection of curry spices will definitely continue to get some use. And once that sweet paprika is back in my spice cabinet, I have a feeling this recipe will be making another appearance around our table.
Did you cook along this week? I’d love to hear how this curry turned out in your kitchen and whether you made any changes of your own.
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