Three Takes On: Curry

Published in FSD Update

Three Takes On offers several different versions of the same classic dish. This month: Curry.

By Mallory Szczepanski, Digital Production Editor

Chicken with Curry Sauce

Northern Kentucky University (Highland Heights, Ky.)

Northern Kentucky University features this curry dish at its dining location called Abode ~ Home is Where the Heart is. Abode offers a fresh and modern twist on favorite homestyle dishes. The dining staff says students favor this curry recipe because of its presentation and flavor.

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Mulligatawny Soup

American Greeting, Parkhurst (Cleveland)

Due to an overwhelming demand for this dish, Executive Chef and General Manager Jason Brust decided to add it to Parkhurst Dining Services’ weekly menu. “We would have customers order quarts of it to go before we decided to serve it weekly,” Brust says. This dish features unique flavor notes and can be served year-round. 

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Thai Curry Carrot Soup

Pacific School of Religion (Berkeley, Calif.)

This soup recipe is vegan and quite popular at the Pacific School of Religion, according to Chef and Manager Andy Maxon. “It’s one of the few soups we make that runs out every time we make it,” he says. “The reason we use yellow curry paste is that it’s the only vegan one. The red and green pastes both have shrimp.” Maxon suggests adding a dollop of coconut milk and basil leaf for garnish.

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