Raymon Kim's Meat-Loaded Curry
A rich, deep curry made by searing meat coated in curry powder, slow-cooked with caramelized onions and tomatoes—tastes even better the next day.
Ingredients needed 4 servings
Recipe
Cooking tips
- Remove the central seeds from zucchini, as they can introduce bitterness into the curry; use only firm flesh.
- Coating pork with curry powder before searing helps the starch in the curry hold in juices, keeping the meat moist and tender.
- Never add curry powder directly to the pot—it clumps easily. Dissolve it in lukewarm water beforehand for even mixing.
- Adding butter just before serving enhances flavor depth, and the curry maintains its smooth texture and rich taste when reheated the next day or several days later.
Recommended for
- Those who want to cook a full pot and enjoy the evolving depth of flavor over several days.
- People seeking a premium curry packed with satisfying meaty bites and hearty substance.
- Fans of rich Western-style curry featuring deeply caramelized onions and the natural umami of tomatoes.
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