Ayesha Curry Told Us The Kitchen Utensil She Swears By: “It’s The Perfect Tool”

Ayesha Curry is truly iconic. Not only is she a successful cookbook author and restaurant owner, she’s also delved into the lifestyle and beauty industry with her multifaceted brand Sweet July. On top of that, she certainly stays busy as a mother of four and wife to an NBA star. 

In an exclusive interview, we caught up with Ayesha about her heartwarming morning routine, go-to kitchen tool and her newly launched partnership with Home Chef. Keep reading to find out all the details.

EatingWell: What motivated you to partner with Home Chef to create these meal kits? 

Curry: I think it was the opportunity to bring different flavors and cultures into people’s homes. The ability to share the way that I cook, the flavor palette that I enjoy and a little bit of my Jamaican roots with people was really exciting for me. Being able to work with the Home Chef team to accomplish that has been just dreamy. 

EatingWell: What is your favorite recipe from your Home Chef partnership? 

Curry: I think the jerk-style chicken and rice bowl. I think it’s a great intro to Jamaican cooking for people who may have never had that before. Being able to introduce that to somebody, I think, is really exciting. You have this really herby, spicy, flavorful, juicy chicken paired with bright, vibrant, sweet and tangy mango salsa, and then that bed of rice to cool it all down, and the added bonus of some plantain in there. I think people are gonna love it.

EatingWell: What is your go-to kitchen tool that you can’t live without? 

Curry: Fish spatula. I love my fish spatula so much. I use it to whisk my eggs, I use it to flip fish, I use it to flip pancakes. I honestly use it for everything. I just love how thin and versatile it is. It’s the perfect tool to have on hand. I’ll have it forever.

EatingWell: Can you walk me through your morning routine?

Curry: These days I wake up at about 6:30 a.m., because that’s when my youngest wakes up. Then I get the kids up for school. I ask them what they want for breakfast because I like giving them the autonomy to pick, but then I inevitably make suggestions. 

And I take their order for their morning drinks. It’s a tradition in our house that I make them all a special drink. My oldest usually has an iced matcha latte with a maple cold foam and then my two younger ones like warm vanilla milk. They each have their little fancy cup that I serve it in. I know when they get older, it’ll be such a fun memory.  

EatingWell: What’s your favorite breakfast food?

Curry: I love a bagel and lox, but I do mine a little untraditionally. I love putting a layer of sweet jam—whether it’s orange marmalade or apricot jam—on the bagel with the cream cheese. Then I keep things typical with smoked salmon, pickled red onions, capers, sometimes tomato and always a little bit of dill. Having that sweet bite with creamy cream cheese and the salty smoked salmon is just to die for. 

EatingWell: What does “eating well” mean to you?

Curry: I think eating well to me ebbs and flows. It’s whatever is filling you at that moment. So if it’s like a couple of days of indulgence, I think that’s okay, and sometimes for me, that’s what it is. Other times it’s fueling the body with healthy foods, and I go through those moments as well. I feel like that’s where you find the balance with how you eat. A big thing for me these days, I think, is making sure that I eat whatever I’m feeling like eating that day and intuitively trusting my body to make it okay.  

Editor’s Note: This interview has been edited for clarity and length.