Curry Leaf Butter with Crusty Homemade Bread

Hot and crusty from the oven, then sliced to expose the soft inside and lathered with the creamiest, most delicious curry leaf butter… OMG… I could have eaten the whole loaf!  I adore the flavour of curry leaves, almost citrusy with a sharpness and a nutty aroma, and worked so beautifully as a herb butter.

I tasted this divine butter last summer in Sri Lanka, it was served daily on the buffet at the Jetwing Lake Hotel in Dambulla, and I devoured it daily and craved it so much once returning home that I was on a mission to recreate it.  I used my beautiful homegrown curry leaves and Kerrygold pure Irish butter @kerrygold_uk to make it.  

The bread was a super simple recipe by Paul Hollywood @paul.hollywood from The Great British Bake Off, which I found on BBC recipes online.

Curry Leaf Butter with Crusty Homemade Bread

Serves: 4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 25 Curry leaves
• 250g Butter at room temperature
• 1 tbsp Olive Oil
• Pinch of sea salt (optional)
• Pinch of ground black pepper (optional)

Instructions

1. Toast curry leaves in a pan with the olive oil and 1 tsp of butter until crisp, drain, and cool
2. Finely crush the leaves and put the softened butter in a bowl 
3. Add the curry leaves, and using a fork, mash it all together until thoroughly combined
4. Add salt to taste if you started with unsalted butter
5. Place the butter onto a piece of waxed or parchment paper
6. Shape it into a log and wrap the herb butter tight and refrigerate until set
7. Slice off portions to use and enjoy

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.