Recipes made with Spice Curry Symphony No.1

Molokhia and Pork Mince Curry, made with SN1

A molokhia and pork mince curry made with Spice Curry Symphony No.1. The leaves and the stems are boiled separately, then chopped coarsely and added two minutes before the heat goes off. The mucilage holds everything together, so even a loose sauce stays where you put it on the rice.

Pork Vindaloo, made with SN1

Summer Vegetable Keema Curry, made with SN1

Creamy, Gentle, Everyday Chicken Curry, made with SN1

Chicken Liver and Chickpea Win-Win Curry, made with SN1

Pork and Nira Curry, made with SN1

Root Vegetable Curry, made with SN1

Root vegetables such as burdock, lotus root, broccoli and onion are full of dietary fibre. Here they are cooked, generously, with the spices.

Minced Meat Red Curry, made with SN1

Red curry is a favourite in Thailand. Here, mince and coconut milk give a mellow flavour that still carries a proper Southeast Asian character.

Chili con Carne, made with SN1

A proper chili con carne built on fine spices. Meat full of savoury depth and nourishing beans in every mouthful — generous, and good for you too.

Spicy Pad Kaphrao, made with SN1

Pad kaphrao is already excellent on its own, but we wondered whether adding SN1 from the Spice Curry Spice Pack might turn up something new — and it gave us a superb plate of food.

Coconut Chicken Curry, made with SN1

A very simple, easy recipe — but the coconut milk and the spices make it exceptional. Once you have made the basic chicken curry, try this one next 🥥

Easy Spice Curry Udon with Shirodashi, made with SN1

With shirodashi (a light dashi-based seasoning), even a proper spice curry udon is something you can throw together at lunchtime 👨‍🍳

Mashed Potato Cloud Keema Curry, made with SN1

When we set out to make a friendly curry with mashed potato, one that children and adults could both eat by the bowlful, the image that came to mind was the sea of clouds at Tomamu.

Quick Chicken and Vegetable Soup Curry, made with SN1

A spice curry built on a stock drawn slowly and generously from vegetables. We wanted a recipe with no special seasonings — one that lets you taste the ingredients as they are.

Daikon and Kimchi Braised Pork Belly Spice Curry, made with SN1

The savoury depth of pork and kimchi soaking right through the daikon. Deep in flavour, yet fresh with a sharp edge.

Pork and Ponzu Spice Curry, made with SN1 🐖

Buta-shabu is a fine thing. Thin slices of pork passed briefly through water at about 76°C, dipped in ponzu (citrus-soy sauce), and eaten with condiments. We wanted that flavour, but…

Umeboshi and Takana Chicken Keema with Myōga, made with SN1

Picture it: the sharpness of umeboshi (salted plum), the savoury depth of takana (pickled mustard greens), the freshness of myōga (Japanese ginger) and the scent of the spices, all in one. A dish worth making for anyone.

Creamy Pistachio Keema, made with SN1

We wanted a plate you could eat by the spoonful, saying “this is good” to each other over a pile of pistachios — so we wrote this recipe.

Miso Butter Chicken Curry, made with SN1

Adding miso to the butter chicken everyone loves gives it real depth. One mouthful and you hear yourself say it out loud.

Mixed Bean Dal Curry, made with SN1

A quietly nourishing spice curry with the plain, honest flavour of beans. To taste the ingredients as they are, it is seasoned with salt alone.

Quattro Mushroom Sour Cream Curry, made with SN1

Light, warming and just right for autumn. Scatter over basil at the end, with grated hard cheese and black pepper, and it is excellent 🍄

Balsamic Chicken Drumette and Nut Spice Curry, made with SN1

A spice curry with a crunch, where toasted nuts meet the savoury depth of chicken on the bone 🍛. The sweetness of cream and the sharpness of a balsamic sauce make it hard to stop.

Baked Cheese Vegetable Mille-feuille Spice Curry, made with SN1

This one is for the day after — when there is a little spice curry left in the pan, not quite enough for a plate. A recipe for making it into something new.

Pork and Gōya Keema, made with SN1

A keema curry in which the savoury depth of pork wraps around the bitterness of gōya (bitter melon) and the refined scent of green cardamom.