Choice Of Curry Recipe

Prepare protein

Pat the shrimp (or chosen protein) dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper.

Sear protein

Heat 2 tbs olive oil in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through (chicken/fish times will vary; cook until internal temp reaches safe level). Transfer the cooked protein to a plate and tent with foil. Reserve pan juices for the broth base.

Sauté aromatics

In the same skillet over medium heat, melt 2 tbs butter. Add shallot and sauté 2–3 minutes until softened. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Make roux and deglaze

Sprinkle 1 tbs flour over the aromatics and stir for 1 minute to remove raw flour taste. Slowly add 1 cup chicken or vegetable broth, whisking to dissolve lumps and scraping browned bits from the pan.

Finish cream broth

Stir in 1 cup heavy cream and bring to a gentle simmer. Cook 3–5 minutes until slightly thickened. Stir in 1/4 cup grated Parmesan, 1 tsp fresh thyme, 1 tsp lemon zest, and 1/2 tsp freshly ground black pepper. Taste and adjust salt if needed. Return the cooked protein to the pan and heat through 1–2 minutes. Garnish with parsley and serve over rice, pasta, or with bread.

Sauté garlic

In the skillet used for searing, heat 2 tbs extra-virgin olive oil over medium heat. Add 4 sliced garlic cloves and sauté 30–45 seconds until aromatic and lightly golden; be careful not to burn.

Deglaze and reduce

Pour in 3/4 cup dry white wine to deglaze the pan, scraping up browned bits. Increase heat to medium-high and let the wine reduce by about half (2–3 minutes).

Build broth and finish

Add 1 cup chicken or seafood broth, 2 tbs fresh lemon juice, 1 tsp lemon zest, 1/4 tsp red pepper flakes (optional), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and reduce slightly for 2 minutes. Remove from heat and whisk in 2 tbs cold butter, one piece at a time, to create a silky emulsion. Stir in 2 tbs chopped parsley. Return protein to the pan and warm 1 minute. Serve immediately with lemon wedges and your starch of choice.

Sauté aromatics

Heat 1 tbs olive oil in the skillet over medium heat. Add 1/2 cup diced onion and sauté 3–4 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Add tomatoes and simmer

Stir in 1 cup crushed tomatoes and 1 tbs tomato paste. Cook 1–2 minutes to deepen flavor. Add 3/4 cup chicken or vegetable broth, 1/2 tsp dried oregano, 1 tbs chopped fresh basil, and 1/4 tsp sugar (if using). Bring to a gentle simmer and cook 5–7 minutes to meld flavors and slightly thicken.

Finish and combine

Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. If you prefer a smoother broth, blitz briefly with an immersion blender. Return the cooked protein to the tomato broth and simmer 1–2 minutes to heat through and absorb flavors. Garnish with fresh basil or parsley and serve over rice, pasta, or with crusty bread.

Choose one broth option above (Cream, White Wine Lemon Garlic, or Tomato) and follow its directions. Plate the cooked rice, pasta, or bread, spoon the chosen curry (broth + protein) over it, garnish with chopped herbs, and serve with lemon wedges if using.

Leftovers: Store cooled curry and protein in airtight containers in the refrigerator up to 3 days. Reheat gently on the stove over low heat; add a splash of broth or water if sauce has thickened.