I can’t really categorize this dish: it’s a little bit South Asian, a little bit East Asian, a little bit American. It’s comfort food, though, and an easy one at that. Make this when you’re trying to clear out your pantry, serve over rice, and you’re golden.
- 1 onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 5 garlic cloves, chopped
- 2 teaspoons avocado oil
- 1 pound ground turkey (or beef)
- 3/4 teaspoon salt
- Pepper, to taste
- 5 teaspoons butter
- 3 tablespoons flour
- 1/2 teaspoon Madras curry poweder
- 1/2 teaspoon turmeric
- 4 1/2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 3 cups chicken broth
- 2 ounces Japanese curry sauce mix (such as House Foods Vermont Curry or S&B Golden Curry)
- 1/4 cup heavy cream
- 2 green onions, thinly sliced
- 4 cups cooked rice and kimchi, for serving
- Pulse onion, carrots, and garlic in a food processor until finely chopped. Transfer to a small bowl.
- Heat oil in a large Dutch oven over medium-high. Add turkey, salt, and season with pepper. Cook, breaking up meat with a wooden spoon, until lightly browned, 6-8 minutes. Add onion mixture and cook, stirring often, until vegetables are slightly softened, about 3 minutes. Stir in butter, then sprinkle flour over and cook, stirring, 1 minute. Add curry powder and turmeric and cook, stirring, until spices are fragrant, about 2 minutes.
- Mix in soy sauce and fish sauce. Pour in broth and bring to a boil, scraping up any brown bits. Reduce heat and simmer occasionally, until slightly thickened, 8-10 minutes.
- Stir in curry sauce mix and simmer, stirring often, until gravy is thick enough to coat a spoon, about 5 minutes. Stir in cream and remove from heat.
- Serve curry on top of rice in serving bowls and with kimchi on the side.