Published on October 10th, 2024.

Keep Calm and Curry On!

Curry and beer pairings that are second to naan

The 26^th Annual National Curry Week is set to take place from October 7^th to 13^th. Often hailed as the new National Dish of Britain, curry has become a beloved staple across the country. Since the 1970s, curry houses have graced high streets nationwide, with millions of curries enjoyed every week. This enduring love affair with curry is exactly what we celebrate during National Curry Week!

The inaugural National Curry Week was held in October 1998, founded by the late Peter Grove, a prominent journalist who developed a deep passion for curry. His vision was to promote awareness and appreciation of the growing Indian restaurant industry while also raising funds for charity.

This year, we’ll be celebrating curries from a variety of cuisines, including Thai, Indian, and Japanese. Join us in the festivities! We have the perfect recipes and curry and beer pairings for your venue to help you join in on the celebration.

Pork Katsu Curry

Ingredients

400g onion, sliced into 1cm wide pieces
250g potato cut into 1.5cm cubes
100g carrot sliced to 7mm thick pieces
1 tbsp oil
½ packet of Japanese curry roux
800ml water
720g cooked rice
4 Pork Cutlets cut into 2.5cm wide strips
4 tbsp fukujinzuke (pickled vegetables)

Method

Add oil to a pot and heat over medium-high. Add the onions and sauté until they become translucent and slightly caramelized.
Add the potatoes and carrots, stirring for a couple of minutes until the surface of the vegetables starts to cook.
Pour in water and bring it to a boil, then reduce the heat to medium-low and simmer for about 7 minutes, or until the vegetables are almost cooked through.
Break the curry roux cake into small blocks and add them to the pot, stirring gently until the roux is fully blended.
Lower the heat to low, cover the pot, and cook for about 10 minutes, stirring occasionally to prevent the curry from sticking to the bottom.
Check the sauce consistency; it should be thick like béchamel. If it’s too thick, add a bit of water; if too thin, cook uncovered until it thickens.
Once the curry reaches the desired consistency, turn off the heat.
To serve, place a cup of hot cooked rice on one side of a plate and arrange the pork cutlet pieces next to the rice. Pour the curry beside the pork, add fukujinzuke on the side, and serve immediately.

Pair with: Lagunitas Daytime IPA or Asahi Super Dry

Creamy Butter Chicken

Ingredients

2 large chicken breasts, cubed
60ml plain whole yogurt
2 tsp minced ginger
1 tbsp minced garlic
2 tbsp garam masala
2 tsp cumin
1 tsp cayenne powder
2 tsp salt
1 tsp turmeric
45ml oil
60g tomato paste
120ml tomato passata
240ml heavy cream
75g butter
1 tbsp sugar

Method

In a large bowl, combine the cubed chicken breast, yogurt, ginger, garlic, garam masala, cumin, cayenne powder, salt, and turmeric. Mix well. For best results, let it marinate for at least an hour or more.
Heat 15ml of oil or ghee in a pan over high heat. Add the marinated chicken and cook until browned and fully cooked, being careful not to overcook as it will continue to cook in the sauce. Set aside.
In a saucepan, heat 30ml of oil over medium-high heat. Add the tomato paste and cook for about 3-4 minutes until it darkens in colour.
Stir in the tomato sauce, heavy cream, butter, and sugar. Whisk until the mixture is smooth and well combined.
Add the cooked chicken to the sauce. Mix thoroughly and taste. Adjust seasoning as needed.
Garnish with chopped cilantro and a drizzle of yogurt before serving.

Pair with: Kingfisher or Bombay Bicycle

Vegan Thai Green Curry

Ingredients

5 tbsp Thai green curry paste
5 garlic cloves, minced
1 piece of ginger
2 fresh lemongrass stalks
400g extra firm tofu
400ml coconut milk
240ml vegetable broth
8 kaffir lime leaves
1 tbsp coconut sugar
2 tbsp soy sauce
1 Chinese eggplant, sliced into thin half moons
1 red bell pepper
18g Thai basil leaves
2 mild red chili peppers, sliced thinly
720g cooked jasmine rice

Method

Bring a medium pan of water to a boil. Slice the tofu into four vertical slabs and press with a towel to remove excess water. Cube the tofu, add salt to the boiling water, then add the tofu cubes. Cook for 2 minutes, then gently drain.
Heat a deep 12-inch sauté pan or medium Dutch oven over medium-high heat. Once hot, add about 60ml (4 tablespoons) of coconut milk. Let it bubble and sizzle, cooking until the oil starts to separate from the milk, about 1½ to 2 minutes.
Add the curry paste, garlic, ginger, and lemongrass stalks to the pan. Cook for 3 minutes.
Pour the remaining coconut milk into the pan. Add lime leaves, sugar, and soy sauce. Bring to a rapid simmer and cook until the sauce begins to thicken.
Add the boiled tofu to the pan and toss to coat. Add vegetables and broth, stirring to submerge the vegetables (they don’t need to be completely submerged). Partially cover the pan and bring to a rapid simmer. Cook for 6 to 8 minutes, or until the vegetables are tender but still crisp.
Remove the lime leaves and stir in Thai basil. Serve the curry over rice and garnish with extra basil and mild red chiles, if desired.