This curry has all the colors of the rainbow and a whole lot more!
A simple Wiki and Amazon search for curry pastes sparked my idea to make a rainbow curry. I mean, there's red curry, yellow curry, green curry, so why not add all the other colors too to make a delicious, colorful stew?
This recipe is one of the more complex ones I've done in a while- there's 19 ingredients in this stew.
I would get a frying pan that would fit every single ingredient in this curry but my stove isn't big enough to fully cook the contents of the pan, so I had to do the sauteeings in three different batches and combine them plus the rest of the ingredients into the large saucepot, which brings me to another point: curry is not supposed to look like stew. It's kind of like rice, where it ain't done until the rice absorbs all the liquid, but I was pressed for time, so I drained the liquid out of the curry and disposed of most that liquid.
Off camera, there were some hiccups in making this dish. I cut my thumb cutting the ham and tomato. The original plan was to use baby corn but the jar was impossible to open. It took a wrench to open up the blue soda bottle since it was in the fridge in I don't know how long.
There's a whopping 3 tbsp.of curry paste in this curry, so one would think this is one spicy dish. But it's tempered by the usage of the blueberries, peanut butter and apricot jam in the curry, as well as a glass of milk to help wash it down.
Still, part of the dish didn't taste good and that was the ham. It turns out ham is not meant to be sauteed since it's already processed. I picked out all the ham pieces and replaced it with pork floss.
The black garlic provided a nice smokiness to this curry. I definitely got a lot of bubblegum flavor from the blue soda.
Due to the spiciness, my dad didn't try the curry.
Curry Pastes: www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1517760045&sr=1-4&
Purple Pasta: www.amazon.com/Cybeles-Free-Superfood-Veggie-Purple/dp/B0764MRN74/ref=sr_1_1_sspa?ie=UTF8&qid=1517760062&sr=8-1-spons&
Black Garlic: www.amazon.com/Peeled-Black-Garlic-Kosher-Certifed/dp/B013EM8IRW/ref=sr_1_6_a_it?ie=UTF8&qid=1517760077&sr=8-6&
Blue Soda: www.jonessoda.com/collections/jones-beverages/products/blue-bubblegum
Pork Floss: www.amazon.com/Cooked-Dried-Pork-Product-Large/dp/B0086XSQRM/ref=sr_1_2_a_it?ie=UTF8&qid=1517760503&sr=8-2&
You will need:
For the cooking equipment:
A frying pan
A large saucepot
A large bowl
For the curry:
1 large tomato
1 tbsp. red curry paste(see HELPFUL LINKS)
1 tbsp. apricot jelly
10 oz. corn
Pinch of turmeric
Ghee(I used buffalo milk ghee)
1 tbsp. yellow curry paste(see HELPFUL LINKS)
10 oz. green vegetables
1 tbsp. green curry paste(see HELPFUL LINKS)
Pinch of furikake
12 oz. blue soda(see HELPFUL LINKS)
10 oz. blueberries
1 cup cooked purple pasta(see HELPFUL LINKS)
15 oz. drained pink beans
8 oz. ham or pork floss(see HELPFUL LINKS)
1 tbsp. peanut butter
1/2 tsp. fish bouillon and 1/2 cup hot water
1 tbsp. cocoa powder
2 black garlic cloves(see HELPFUL LINKS)
1. Chop up the tomato and ham.
2. Pour ghee into a frying pan and heat the ghee up. Add the green vegetables, red curry paste, and peanut butter. Saute the vegetables until the curry paste and peanut butter melts onto the veggies. Put them onto a plate.
3. Pour more ghee into the frying pan and heat the ghee up. Add the tomatoes, green curry paste, and cocoa powder. Saute the tomatoes until the paste melts onto them and they're coated in the powder. Put them onto a plate.
4. Add just a little more ghee into the frying pan and heat the ghee up. Add the ham or pork floss, yellow curry paste, apricot jam, and black garlic cloves. Saute the ham or pork floss until the curry paste and jam melts onto the ham or pork floss. Put them onto a plate.
5. Mix the fish bouillon into the hot water until the paste dissolves to get a fish broth.
6. Put the blueberries, corn, furikake, turmeric, pasta, and pink beans into a large saucepot, along with everything that's been sauteed. Pour in the blue soda and the fish broth. Mix all the ingredients up.
7. Cook the curry on the stove on medium-high heat for 25-30 minutes.
8. The curry will still be liquidy by then so drain the curry through a colander with a large bowl underneath the colander. Only reserve some of the liquid. Dispose of the rest. Serve with milk(highly recommended) and garlic bread(optional).