After my 26 years of experience on this wonderful planet, I have concluded with a fair amount of assuredness exactly two things.
One: adding bacon to pretty much anything will increase the deliciousness factor by n+1 (n being infinity), and two: the human race can be divided into two distinct groups. Those who like curry, and those who do not.
Today I am speaking to the former group (apologies to the curry-haters out there, please refer to my post about The Fudgy Brownie to Rule Them All, as a peace offering. This is a community of acceptance, and we can most definitely still be friends, right?).
Okay, so I assume that if you’re still reading this, then you must belong to the curry lovers group (chest bump!), so we can finally get to the good stuff now. As you may know, good curry can take a long time to make. You have to add about 93 different spices (yes, 93), and then let it simmer, simmer, simmer, and simmer some more to let the flavors all meld together to develop that deep, rich, umami taste that we associate with curry.
Well today, I want to share with you the easiest, fastest way to make curry, so you can have it on the table and ready to eat within about 30 minutes if you’re a fast veggie chopper (although I will say as a disclaimer that curry always tastes better the next day).
This particular curry is a Japanese curry, and if you’ve never tried Japanese curry before, well then, you better amend that real fast. See…?
Now for the secret that makes this curry so stinkin’ easy to throw together: it comes… in a package. [Gasp!] Yes, yes, I know. Poo-poo on me for writing a post about a food you can buy at the store.
HOWEVER, I felt the need to share this “recipe” for curry because I think it is something many people are completely unaware of. Most people walk right on by the Asian section at the grocery store, without noticing the priceless gem that sits innocently on the shelf, amidst the fish sauce and Pocky snacks.
That’s right, it’s called S&B Golden Curry Sauce Mix. And inside, it’s basically just a block of dried roux and spices that you’ll add to water, meat, and vegetables to create one hot-dang-delightsome batch of curry.
In the following recipe I’ve included the vegetables/meat that I, personally, use to make this curry, but you can certainly add or take away to suit your fancy. You can even add a bit of chocolate or honey, golden raisins or apples, however you like it! Play around with it and find something that says YOU.
Hope you love!
By the way, are you on Instagram? Follow my cooking/life shenanigans here!