Choose between eight curries and a bunch of sides, none of which are confined to a particular region but take inspiration from across the Indian subcontinent and Southeast Asia. An Indonesia-inspired confit duck rendang sits comfortably next to Goanese sembharachi kodi (a prawn curry with onion, ginger, spices and coconut milk) and a Thai green curry with slow cooked beef cheek, green chilli and eggplant. You’ll also find butter chicken, jungle curry with snapper fillets and more, plus a fragrant green mango salad and sides.
“We’ve always really loved curry as a genre of cooking and thought about doing something with it,” Cameron told Broadsheet last year. “[It’s] taking a humble set of ingredients and turning it into something amazing you can stretch out across a bowl of rice.”
You can mix and match with a huge selection of Happy Boy snacks, too. There’s roast duck pancakes, pork and prawn wontons, crispy chicken wings, salt and pepper tofu and much more.
The Kid Curry concept, which launched in April 2020 to keep the Votan’s Greenglass staff employed during the national shutdown, will become a bricks and mortar site in the coming weeks. The new restaurant is moving into the old Project Store space, joining Happy Boy and sister venue Snack Man under the fairy lights on East Street.
Kid Curry is available for dinner for pick-up and delivery until Sunday August 8. Order via the Happy Boy website.