Jeremy’s Curry

Ingredients:

Meat of your choice (I prefer chicken thighs)

Mushrooms: lion’s mane, maitake, enoki, king trumpet, and/or pink oyster

Vegetables: 1 onion, green onion, 1 shallot, ginger, 4-6 cloves of garlic, 1 red pepper, 2 green peppers, 2-3 carrots, 1 broccoli crown, leafy greens of your choice (Spinach, Chinese broccoli, bok choy etc.)

Rice: Your choice of rice, but I prefer calrose rice, jasmine rice works well too.

Spices: Salt, pepper, paprika, curry powder, soy sauce, and if you can make a curry paste base from scratch that would be preferred, but I sometimes use S&B Golden Curry brand cubes.

Oils: unsalted butter, olive oil or avocado oil, sesame oil

Optional: Chicken or bone broth

Directions:

- I usually start my rice first so it’s finished by the time I’m done cooking.

-Prepare the ingredients first by cubing your choice of meat into bite-sized pieces and seasoning them with a healthy coating of salt/pepper/paprika/curry powder.

• Slice half the onion, and dice the other half, slice the shallot, slice the garlic, and depending on whether you like biting into pieces of ginger, peel and slice/mince your ginger or and cut in half so you can take it out later.

• Julienne the red pepper, dice the green peppers, slice the carrots, cut the broccoli head into bite sized pieces (you can also peel and dice the broccoli stem to prevent food waste!) Cut your leafy greens (if using spinach, I usually just cut the leaves in half)

• For the mushrooms you can cut or pull apart however you desire into small, bite sized chunks

-Heat your pot to medium, and throw in the diced onion, shallot, garlic, and ginger with either olive or avocado oil and allow ingredients to sweat.

-Season your chicken with Salt, Pepper, Paprika, and Curry Powder prior to adding

-After the vegetables are done sweating, throw in your meat with a quarter sick of butter (more or less as desired) and 1 spoonful of sesame oil (or more if desired). Mix thoroughly and once the butter is completely melted, cover the pot and allow meat to cook and release juices.

- Once cooked, cover/stack the meat with the vegetables (Do not mix yet) I usually go in this order: carrots, broccoli, onion, red and green pepper, and then the mushrooms. Add your preferred amount of salt over this and cover to allow the vegetables to steam in the juices (5-10 minutes)

Save your leafy greens and green onion for later.

- Once steamed, there should be an inch or two of water at the bottom of the pot, mix the pot and then add water or your broth of choice until it reaches the top of the vegetables and move to medium-high heat to bring to a boil for about 5-10 minutes.

-Once boiling, stir and mix the pot, then add your curry paste, or Golden Curry and bring the heat down to a simmer, then add your leafy greens.

• Continue stirring occasionally for 2-3 minutes until the paste is immersed and the pot thickens, you may need to add more paste if the pot is not thick enough. (try some of the curry and add salt if needed)

Once thickened, it’s ready! Serve with rice, garnish with green onion, and enjoy!