You know how tasty an oven-cooked curry is going to be when you see that lovely dark ring around the edge of the pan.Admittedly, that might mean a little more elbow grease when it comes to cleaning said pan, but it’s worth it for that thick, luscious, spicy curry.
How to make it – overview
Full recipe with detailed steps in the recipe card at the end of this post. The spice level on this curry will depend on the heat level of your chillies. I use fresno or serrano, which are usually on the milder side. You can replace with hotter chillies – such as Thai chillies, or use milder chillies – such as jalapeno (or leave the chilli out entirely). If you want it milder still, stir in a little double/heavy cream or full fat coconut milk or coconut cream before serving. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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