This is what my son, Brigham, requests for his birthday dinner.
And also once a week.
It's something the whole family enjoys, and the Instant Pot makes it something that I do end up making twice a month. The thing is, everyone also wants to eat it with naan. Sometimes I cheat and just brush flour tortillas with butter and garlic and give them a quick fry on the electric griddle . . . but most of the time I use this naan recipe, and add a little more time to my dinner prep.
My number one tips for taking this curry to the top?
- Make jasmine rice, for serving. It's more expensive than your regular long grain rice, but IT'S STILL CHEAP. And it's so much tastier, trust me. If you don't have a rice cooker, it's the appliance that you've been waiting for.
- I use the red curry powder from the bulk section at Winco, and I love it--but I open to trying new brands if you have suggestions
- I often use a third can of diced tomatoes in place of the 8-ounce can of tomato sauce, and I actually like it better
- Fresh cilantro on top
- I have used powdered ginger in place of grated fresh ginger when I didn't have any on hand, and it was still super yummy
If I am making this meal for my family, I get the naan dough mixed and proving in the oven, THEN I get the jasmine rice going in the rice-cooker, and THEN I start on the curry. And I can usually have the naan all cooked by the time the curry is ready to serve. Enjoy!
