Secret Recipe: Ayesha Curry Cornbread with Thai Curry Butter at International Smoke

It all started with a pop-up at Mina Test Kitchen in 2016.


Curry and Mina in the kitchen(Courtesy of International Smoke)

Today, it’s no surprise that International Smoke, the dining collaboration between Bay Area heavyweights Micheal Mina and Ayesha Curry, has stayed the course, with full-service restaurants in San Francisco and Las Vegas.

International smoke celebrate global culinary cultures through wood-fired food and recently launched a new family-style tasting menu called Fuego. One of the most popular items on the new menu is Curry’s Cornbread, which is slathered in Thai red curry butter.

She generously shared the decadent recipe with us, commenting that what sets it apart from your standard version is the incorporation of coconut milk and curry paste. The coconut milk (and butter!) gives the cornbread a light, creamy texture, while the curry adds a bit of flavor nuance and a slight hint of spiciness.

Secret Recipe: Ayesha Curry Cornbread with Curry Butter

(Courtesy of International Smoke)

Ingredients

Makes about 15 three-ounce muffins

1 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon baking powder

3/4 cup (1.5 sticks) butter, at room temperature

1/3 teaspoon kosher salt

3/4 cup sugar

3 eggs, at room temperature

1 1/3 cup yellow cornmeal

3/4 cup sour cream

1 1/2 teaspoons Thai red curry paste

1/2 can (6.75 ounces) coconut milk

2 tablespoons minced green jalapeño pepper (seeds removed)

Preheat the oven to 325 degrees.

Sift together the flour, baking powder and baking soda in a small bowl.

Using a whisk or a mixer fitted with a whisk attachment, whip the butter, sugar and room temperature salt until light and fluffy (about 3 minutes).

Add the room temperature eggs one at a time, scrape the bowl and mix well.

Add the cornmeal, mix and scrape.

Add sifted flour, baking powder and baking soda, mix until half combined.

Add sour cream, coconut milk, curry paste and jalapeños, continue mixing until combined.

Fill greased muffin cups 3/4 full with batter.

Bake at 325 degrees in a convection oven with the fan on for 12 minutes, check and turn, bake an additional 8 minutes. If using a conventional oven, bake for 30 minutes.

Cornbread should be golden but cooked through. If not, give it another 3-4 minutes.

Leave to cool before removing the muffin tins.

Glaze cornbread muffins with curry butter (recipe below).

Curry butter

1 stick of butter

1/4 cup whole milk

3/4 teaspoon Thai red curry paste

1 tablespoon of honey

Melt the butter with the milk over low heat. Whisk curry paste and honey to emulsify. Cool the butter to room temperature. When soft, it can be used to spread on cornbread.