Three unique curry recipes from across Asia—all comforting and jam packed with flavor. Get a free Sample Pack of LMNT’s most popular drink mix flavors with any purchase at https://www.drinkLMNT.com/brianlagerstrom
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THAI GREEN CURRY
∙650g (1.5 lb) boneless skinless chicken thighs
∙10g (2 t) salt
∙200g (2 medium) red bell pepper, chopped
∙100g (~1 c) snow peas, halved on bias
∙75g (~5–6) serrano chiles
∙30g (1 med) shallot, rough chopped
∙30g (1/4c) ginger, chopped
∙30g (6 cloves) garlic, chopped
∙30g (~6″) lemongrass, chopped
∙3g (1 t) cumin
∙3g (1 t) coriander
∙1g (½ t) turmeric
∙5g (1 t) salt
∙15g (1 T) shrimp paste (or sub 2 anchovy fillets)
∙10g (⅓ c) cilantro
∙Zest of 2 limes
∙50–75g (3–4 T) water
∙800g (2 13.5oz cans) full-fat coconut milk
∙30g (2 T) fish sauce
∙20g (1.5 T) brown sugar
∙As needed high smoke point oil
Instructions
1. Slice chicken into chunks, toss w/ 10g salt.
2. Prep peppers & snow peas into bite-sized pieces.
3. Blend chiles, shallot, ginger, lemongrass, spices, shrimp paste, cilantro, & lime zest. Add water to blend.
4. Heat wok over high, add oil, stir-fry peppers & peas w pinch salt, 2–3 min. Set aside.
5. Add oil, fry curry paste ~1 min.
6. Add coconut milk, simmer 1 min.
7. Add fish sauce, sugar, & chicken. Simmer 7–8 min over med-high, stirring often.
8. Add veggies back, simmer 1 more min.
9. Adjust seasoning w fish sauce, sugar, or salt. Serve w/ jasmine rice, cilantro & lime wedges.
JAPANESE CURRY
Ingredients
∙450g (1 lb) chicken thighs, diced
∙6g (1 t) salt
∙225g (2–3) Yukon gold potatoes, diced
∙175g (1.5 c) carrots, diced
∙125g (1.5 c) shiitake mushrooms, diced
∙150g (1) yellow onion, small dice
∙15g (1 T) grated ginger
∙15g (1 T) grated garlic
∙20g (3 T) Japanese curry powder (or Indian curry powder)
∙10g (1 T) garam masala
∙115g (1 stick) butter
∙60g (½ c) flour
∙1000g (4 c) chicken stock
∙25g (2 T) instant dashi powder (or bouillon)
∙50g (3 T) soy sauce
∙15g (1 T) Worcestershire sauce
∙45g (2 T) honey
∙high smoke point oil
Instructions
1. Toss chicken w/ salt. Set aside.
2. Dice veg into large, stew friendly chunks.
3. Heat Dutch oven to med-high. Sear chicken in oil 5 min.
4. Add onion & mushrooms + pinch salt. Sauté 3–5 min.
5. Deglaze w/ a few T water, scraping brown bits.
6. Add ginger & garlic. Sauté 2 min.
7. Stir in curry powder & garam masala.
8. Add butter, melt, then stir in flour.
9. Add stock & dashi. Bring to simmer.
10. Add potatoes, carrots, soy, Worcestershire, honey. Stir.
11. Cover, simmer over med-low, 15–20 min, stirring every 5.
12. Serve w/ Japanese rice.
INDIAN CHICKEN CURRY
Chicken Marinade
∙8–10 chicken drumsticks, skin removed
∙35g (2 T) yogurt
∙20g (1 T) salt
∙2g (1 t) coriander
∙2g (1 t) cumin
∙2g (1 t) garam masala
∙10g (1 T) Kashmiri chili (or 1 T paprika + pinch cayenne)
Curry Gravy
∙325g (2) med yellow onions, sliced
∙275g (1 3/4c) tomato, chopped
∙30g (3) serrano chiles (or poblano)
∙30g (2 T) ginger, chopped
∙30g (8 cloves) garlic, chopped
∙100g (7 T) ghee
∙5g (1 t) cumin
∙3g (½ t) turmeric
∙10g (1 T) garam masala
∙3g (½ t) coriander
∙10g (1 T) Kashmiri chili (or paprika + cayenne)
∙500–600g (2–2.5 c) water
Instructions
1. Mix chicken w/ marinade blend. Chill.
2. In Dutch oven over med-high, fry onions in ghee 10 min til browned.
3. Add chopped tomato, chiles, ginger, garlic. Fry 5–10 min.
4. Blend to rough purée.
5. Fry purée in ghee 10–15 min until oil separates.
6. Add cumin, turmeric, garam masala, coriander, chili pow. Fry 2–3 min.
7. Add chicken. If wet, cook uncovered to reduce.
8. Add water to mostly submerge. Simmer 20 min.
9. Uncover, reduce 15 min until oil separates again.
10. Rest off heat, covered, 15 min.
11. Serve w/ basmati rice.
0:00 Green curry
5:35 Japanese curry
7:12 Staying hydrated
8:00 Finishing the japanese curry
12:15 Indian chicken curry
#thaigreencurry #japanesecurry #indianchickencurry
Can you do a behind the scenes video? Everything always looks so clean in your kitchen. I'd love to see and hear your preparation and timing for everything for dishes like these.
Pinky out drinking that LMNT lemonade 🤣
22 seconds in, and we are straight to the recipe. never change bri
Just had breakfast but I'm ready for dinner 🤤🤤🤤
Your thai green curry is so far from the real thing it hurts.
OMG I will have to try the Japanese curry. I lived in Japan for 3 years and got a curry bento almost every day for lunch. I have been feening hard for some for the past 35 years. That's how long it has been since I last have some. And….. I just ordered the curry powder. Amazon loves me.
Can you elaborate on the not adding salt to onions thing? I thought that caramelization happens after the water is released, which is encouraged by the added salt.
The Indian curry looks like Rogan Josh? Frying/Tempering your spices in Indian cuisine is pretty important. It's called Tarka.
YOUR FOOD LAB :
Brian mentioned this when explaining the Indian curry.
Even though the dialogue is in Hindi, the recipes and the explanation is available under the video in the MORE section and it’s always in English.
Also, if you scroll down way below the recipe and select Show Transcript … that’s all in English.😂
Then it would be possible to read along with the text to realize what the chef is saying
ignoring Caribbean Curry yet it’s the most purchased Curry in the states by far 😂
A tip I've seen with Japanese curry is to add a grated apple. It blends in to the background and adds a more nuanced sweetness. Got that tip from @adamliaw
Curry sounds like a very vague name for a type of dish. im open to trying any of these but still don't understand why it's a dish named after its sauce, that's named after one of its (optional?) spices.
You've should have done a Caribbean one too.
Oh wow, all these curries from scratch! LOVE YOU, BRI! I am going to sub tofu and non-meat stuff, but everything is going to be so delicious. Thank you!
Absolutely love japanese curry! If you want to add some extra something to it i usually add a tablespoon of coco powder or sometimes a bit of instant coffee and its incredible
“ huge vegetables are hard to eat and most people eat around them” is the most American thing I’ve heard this morning. 😅
Loved this! I would also absolutely love a yellow/pineapple Thai curry recipe 🥲
1:20 what is he doing?!? Pestle and mortar…
You forgot to say "what's up?!" I can't start the video until you do. 🙂
You do not want to sub Japanese curry cubes with anything else
Love your videos, Brian! But Made-In has gotten so obnoxious with these youtube ads I'll never buy one of their products. Them or that stupid meal prep company with the curly mullet mustache guy "I'm done. DONE."
Japanese and Thai green are my top two. Prawn is def best for green. Japanese pretty much goes with any protein equally
4:24 It bothers me an irrational amount that he left that one pepper in the bowl from the Thai curry.
YFL is my go to for authentic Indian cuisine. It’s very well produced and while it’s mostly in Hindi, there’s often the recipe in the description or noted as he makes the dish.
Try some grated apple in the Japanese curry. It breaks down and isn't prominent, but adds that mildly sweet something to it. So good!
Not to be a bore, but I just made your weeknighting curry yesterday (it was delicious). I've been craving curry. All the curry. So happy.😊
Luv LUV this idea!!!! BTW….isn't it about time for Lorn to make a guest appearance? Haven't seen her in a min
Been dying for that Lagerstrom 8” for a while
YourFoodLab is an AMAZING channel
For the shrimp paste, I've often subbed terasi as itis shelf-stable. I'm not sure how it'd play in this recipe, but it usually brings what I need. We definitely also love us some Japanese curry here. I can't do gluten so I use rice flour and/or some kind of starch slurry to help thicken it if needed. We've also cooked chicken drumsticks in there like you did in the Indian recipe. Cheers!