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PASTA CURRY INSPIRED BY POKÉMON SWORD AND SHIELD
1,277,558 views This Curry Pasta recipe combines the creamy richness of a traditional Italian pasta with the bold, aromatic spices of Japanese curry. A comforting fusion dish, it features tender chicken, al dente pasta, and a luscious curry-infused sauce, perfect for those looking to try something new yet familiar.
3 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Game Accurate Version
INGREDIENTS
4 blocks Japanese curry roux
4 cups water
3 blackberries
4 blueberries
2 strawberries
1 peach
1 sausage (any kind)
4 cups Japanese short grain rice, cooked
½ Half a handful of pasta (any type)
TOOLS
medium saucepan
cutting board
Chef’s knife
wooden spoon or spatula
strainer or colander
large pot (for pasta)
measuring cups and spoons set
DIRECTIONS
1.
In a medium saucepan, combine 4 blocks of Japanese curry roux with 4 cups of water. Stir with a wooden spoon and bring to a boil. Let it reduce into a thick curry sauce.
4 blocks Japanese curry roux
4 cups water
medium saucepan
wooden spoon or spatula
2.
Finely chop the berries on a cutting board with a Chef’s knife. Add them into the curry sauce along with the sausage. Stir until the berries break down and meld into the sauce.
3 blackberries
4 blueberries
2 strawberries
1 peach
cutting board
Chef’s knife
wooden spoon or spatula
3.
Boil water in a large pot and cook half a handful of pasta until al dente. Drain the pasta using a strainer and set aside.
½ Half a handful of pasta (any type)
large pot (for pasta)
strainer or colander
4.
Serve the curry over a bed of cooked rice, then add the pasta on top. Enjoy your game-accurate Pasta Curry!
4 cups Japanese short grain rice, cooked
½ Half a handful of pasta (any type)
4 blocks Japanese curry roux
Alvin's Version
INGREDIENTS
For the Curry Roux (from scratch)
7 tbsp butter
3 ½ oz (100g) all purpose flour
¼ cup S&B curry powder
1 tbsp Garam masala
1 tsp onion powder
½ tsp cayenne pepper
1 tsp MSG (optional)
For the Curry
4 medium potatoes, peeled and cut into chunks
4 medium carrots, peeled and roll cut
2 medium onions, peeled and diced
1 Fuji apple, peeled and grated
4 garlic cloves, peeled and minced
2 inch piece of ginger, peeled and minced
1 lb ribeye steak, thinly sliced
5 cups beef stock
2 tbsp ketchup
2 tbsp honey
2 tbsp soy sauce
2 ½ dashes Worcestershire sauce
water as needed
3 blackberries, chopped
4 blueberries, chopped
2 strawberries, chopped
1 peach, chopped
For the Rice
4 cups Japanese short grain rice
1 tsp turmeric
For the Pasta
½ pound pasta
1 cup marinara sauce
1 tbsp ketchup
1 tbsp butter
parsley, for garnish
TOOLS
medium saucepan
large Dutch oven or heavy bottomed pot
small saucepan
cutting board
chef’s knife
grater
parchment paper
wooden spoon or spatula
large pot (for pasta)
strainer or colander
measuring cups and spoons
whisk
mixing bowls
fridge
DIRECTIONS
1.
For the Curry Roux
1.
In a small saucepan, melt butter. Once melted, whisk in flour and cook until the mixture is golden brown, resembling peanut butter. Stir in S&B curry powder, Garam masala, onion powder, cayenne pepper, and MSG. Pour the roux into a heatproof dish lined with parchment paper, let it cool, and refrigerate until firm.
7 tbsp butter
3 ½ oz (100g) all purpose flour
¼ cup S&B curry powder
1 tbsp Garam masala
1 tsp onion powder
½ tsp cayenne pepper
1 tsp MSG (optional)
small saucepan
whisk
mixing bowls
fridge
2.
For the Curry
1.
In a large Dutch oven, heat oil over medium heat. Add the diced onions and cook until browned. Add the ribeye steak and sear until browned. Then, add the carrots, potatoes, grated apple, garlic, and ginger. Stir and cook for a few minutes.
2 medium onions, peeled and diced
1 lb ribeye steak, thinly sliced
4 medium carrots, peeled and roll cut
4 medium potatoes, peeled and cut into chunks
1 Fuji apple, peeled and grated
4 garlic cloves, peeled and minced
2 inch piece of ginger, peeled and minced
large Dutch oven or heavy bottomed pot
wooden spoon or spatula
grater
cutting board
chef’s knife
2.
Add beef stock, ketchup, honey, soy sauce, and a few dashes of Worcestershire sauce. Stir with a wooden spoon and bring to a simmer. Cover and cook for about 1 hour, until the vegetables are tender.
5 cups beef stock
2 ½ dashes Worcestershire sauce
wooden spoon or spatula
large Dutch oven or heavy bottomed pot
3.
After an hour of simmering, chop the firm roux into blocks and gradually whisk them into the curry in the Dutch oven. Let the sauce thicken and reduce, adjusting with 2-3 cups of water as needed.
For the Curry Roux (from scratch)
For the Curry
water as needed
large Dutch oven or heavy bottomed pot
whisk
chef’s knife
measuring cups and spoons
4.
Finely chop blackberries, blueberries, strawberries, and peach on the cutting board with a Chef’s knife. Add them to the curry, and stir to let the berries melt into the sauce.
3 blackberries, chopped
4 blueberries, chopped
2 strawberries, chopped
1 peach, chopped
For the Curry
chef’s knife
cutting board
5.
For the Tumeric Rice
1.
Rinse rice until the water runs clear. Cook the rice with water and turmeric for color and subtle spice. Once cooked, fluff the rice and set aside.
4 cups Japanese short grain rice
1 tsp turmeric
medium saucepan
2.
For the Pasta:
1.
Boil the pasta in salted water using a large pot until al dente. Drain with a strainer, then toss in a pan with marinara sauce, ketchup, and a pat of butter until coated.
½ pound pasta
1 cup marinara sauce
1 tbsp ketchup
1 tbsp butter
large pot (for pasta)
strainer or colander
small saucepan
2.
For the Assembly
1.
Plate the turmeric rice in a mound. Spoon the curry on top, and add the pasta with a swirl technique. Garnish with chopped parsley and a parsley leaf.
For the Rice
For the Curry
For the Pasta
parsley, for garnish
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