It’s often when I order ethnic foods while I’m out of town that I leave thinking, “What were those spices…” and “How can I try and make this at home.” When I visited my sister in St. Louis this summer, we visited the Schlafly Bottleworks Restaurant and I ordered the Bottleworks Chicken Curry entree. Even at the end of a trip filled with lots of decadent eating, I just couldn’t resist cleaning my plate of this curry dish. It was loaded with crisp vegetables and cashew nuts but the curry sauce had a few ingredients that I just couldn’t put my finger on.
When I got back to Utah I decided to shoot a quick email and tweet to the restaurant to thank them for their tasty food and to see if they would be so kind to share their recipe with me. Generously, the responded and the chef, Matt Bessler himself, emailed me with a detailed recipe of their curry sauce. I’m sharing the secret Bottleworks Curry Recipe with you today.
What restaurant recipes would you love to get your hands on?!
- 3 garlic cloves minced
- 1/4 cup minced ginger
- 1 small yellow onion, minced
- 1 roasted red pepper, chopped
- 1/4 cup vegetable stock or broth
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 tablespoon srairacha
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon tumeric
- 1/2 cup yellow curry paste*
- 1 lime, juiced
- Cornstarch slurry to thicken (equal parts cornstarch to water)
- 1 small can coconut milk
- 1/2 cup minced cilantro
- 3 cups of chopped fresh vegetables, sautéed
- 1/2 cup cashews
- chicken or tofu
- 2 cups of wild rice (or whatever rice you have on hand
- Roast red pepper in 450 degree oven for 30 minutes turning half way through. When the pepper has cooled carefully peel the skin off, then remove the top, deseed, and chop.
- In a skillet, sweat garlic, onions, and ginger until soft (use a little bit of canola oil or olive oil).
- Add ALL ingredients except cilantro, cornstarch an coconut milk and cook over medium low heat for about 5 minutes or until well combined.
- Puree mixture in food processor or blender until smooth.
- Add coconut milk and bring back to a simmer and thicken with cornstarch slurry (equal parts cornstarch to water - start with a couple tablespoons of each) to desired thickness and add minced cilantro.
- Adjust seasoning with salt and pepper.
- Saute any vegetables, tofu, meats...etc and simmer in sauce, then serve over rice of choice.
recipe by Schlafly Bottleworks *you can find yellow curry paste at any Asian food market
When we made this I doubled the sauce and froze half so that all I would need to recreate the recipe would be rice and vegetables.