Oh my god, she’s so hot
She’s so flippin’ hot, she’s like a curry
I want to tell her how hot she is
But she’ll think I’m being sexist
She’s so hot, she’s making me sexist
If you guys don’t have Boom King stuck in your head for at least a day after reading this, I’m gonna need you to go back and rewatch Flight of the Conchords. All of it. It’ll get you nice and ready for the HBO special, Flight of the Conchords: Live at the London Apollo which is coming out this Saturday (October 6th) at 10pm.
I am ridiculously excited to see these men together again. Bret McKenzie and Jemaine Clement’s chemistry is unparalleled by any other television duo and they make gorgeous, awkward magic wherever they go.
To honor them, what they’ve done and to get the word out about their special, I’ve made Boom King Curry: a sexistly-hot vegan curry. It’s legit and so are Bret and Jemaine. Enjoy all the things, guys.
Check out the VOD over on my twitch account if you want to see me make this live.
Boom King Curry
2 tsp olive oil
1 tbsp ginger, minced
3 cloves garlic, minced
2 stalks lemongrass
3 cloves garlic, mined
1 tbsp ginger, minced
3 habanero peppers
3 finger hot peppers
3 serrano peppers
2 tbsp curry powder
1.5 tsp coriander, ground
1/2 batch of lemongrass paste
2 tbsp olive oil
2 large onions, diced
2 cups carrots, diced
2 cups red potatoes, peeled and diced
2 cans coconut milk
Rough chop all of the ingredients for the lemongrass paste and pulse in a food processor until patse-like consistency. Remove half to a bowl to save for your next recipe adventure.
Place the rest of the curry ingredients in the food processor and continue to blend.
In a large pot, heat olive oil on medium-high. Toss onions in. Cook for a few minutes, the’ll start to soften, get yellow and smell great.
Add in curry paste and a cook a few more minutes until that gets fragrant. (You’re toasting your spices.)
Add in potatoes, carrots and coconut milk. Stir well. Cover and simmer for a half hour or so. You want your potatoes and carrots to be tender and delicious.
Serve over rice.
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