From Chef Cleon  of  Page  restaurant, Sag Harbor:

The Curry Foundation

Curry has become a signature at Page restaurant. What makes our curry special is the fusion of my Jamaican heritage with Asian influences. The base remains beautifully simple, allowing you to create an authentic curry experience in your own kitchen with readily available ingredients.

CHEF CLEON'S CURRY BASE

Serves up to 7

INGREDIENTS:

1 medium onion, finely chopped

1 tablespoon fresh ginger, minced

1 tablespoon fresh garlic, minced

2 tablespoons curry paste (yellow, green, or red)

1 cup coconut milk

2 cups chicken stock (or vegetable stock for vegan version)

1 sprig fresh thyme

Salt and pepper to taste

The secret ingredient: 1 teaspoon Asian fish sauce (optional)

INSTRUCTIONS:

In a medium saucepan, sauté onion, ginger, and garlic until fragrant and translucent.

Add curry paste to aromatics and continue to sauté for 1 minute to bloom the spices.

Pour in coconut milk and chicken stock, stirring to combine.

Add thyme sprig, salt, and pepper.

Bring mixture to a gentle simmer.

For extra depth of flavor, add the optional fish sauce.

Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.

Remove thyme sprig before serving.

NOTES:

Choose your curry paste based on season and desired heat level: green (spring, spicier), yellow (summer, milder), or red (fall/winter, medium spice).

This versatile base works with chicken, seafood, or jackfruit for a vegan option.

Serve with sticky rice for an authentic experience.

Inside Tip 📌

The secret ingredient that truly elevates this curry is Asian fish sauce. Just a small amount transforms the entire profile of the dish, adding depth and umami that changes the whole dynamic of the curry sauce. Yes, it has a distinctive aroma, but the taste is absolutely transformative. For the vegan version, use a plant-based fish sauce alternative to achieve a similar effect.

Contact

🌐 Page Sag Harbor

About

Jamaican-born Chef Cleon Clarke brings his distinctive blend of Caribbean, Asian and New American cooking to Page restaurant in Sag Harbor, where regulars return for his signature seasonal curry, duck served two ways, and a meticulously-crafted tuna tartare. When not in the kitchen, you'll find Chef Clarke sampling other cuisines, taking nature walks with family, or writing down new recipes that came to him in his dreams.

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Page Sag Harbor