By Chef Chad Spano, Culhane’s Irish Pub
While curry is not immediately recognized as traditional Irish cuisine, it has become a regular part of the Emerald Isle diet and embraced as the ultimate comfort food. Rich and satisfying, this dish is enjoyed for dinner and is particularly popular at chip shops, served over fries as a late-night snack. Here, chef Chad Spano shares one of his favorite curry dishes, one that diners can find on the menu at the two area Culhane’s Irish Pubs.
Ingredients
• 1/2 cup potato, diced, pre-cooked, fork tender
• 1/4 cup green peas
• 1/3 cup red bell pepper strips
• 1 cup McDonnells Curry Sauce (pre-mixed according to directions)*
• 3/4 cup jasmine rice, cooked
• cilantro, coarsely chopped, for garnish
• green onion, thinly sliced, for garnish
Directions
1. Using a sauté pan, combine the diced potatoes, peas, red pepper strips and curry sauce.
2. Bring to a boil, then immediately reduce the heat to a simmer.
3. Cook until the veggies are soft, then transfer to a serving bowl.
4. Top with the steamed jasmine rice, then garnish with the green onion and cilantro. The dish is even better with grilled chicken or shrimp.
*Check the international aisle of your grocery store. Easiest to find online. Makes 1 serving.
