Reddit reviews S&B Golden Curry Sauce Mix, Medium Hot, 7.8-Ounce

I agree that this seems like a bad idea, and depending on your guest it could be taken as disrespectful. If you are set on doing it, definitely try to practice your meal before she arrives so you don't have a disaster on your hands!

I recommend making boxed curry. It's a good, filling winter meal and you can customize it with the protein and veggies of your choice. I usually go for Golden Curry, you can order it online or find it in the "ethnic" aisle of a regular supermarket, since you said there are no Asian markets near you. In addition to being tasty and easy to put together, it's a casual meal so it will be lower-pressure.

I like to use the curry box mixes with some chicken thighs, carrots, potatoes, and tons of onions.

I'm also a pretty big fan of chicken and broccoli casseroles. Both are pretty easy to make.

Not the exact same thing, but an approxamation (or a generic Japanese-style curry) is fairly easy to do.

Just get yourself one of these.

Make a sofrito with garlic, onions, celery, carrots. Make sure you caramelize the veg. Add meat of choice, brown. Add water (or better yet some stock), and the curry roux. Stir to dissolve, and cook for 30 minutes. Add a couple teaspoons of soy sauce at the end, and you're golden.

The topping is easy too. Get a pork chop (or any other flat piece of meat). Season, coat with flour, dip in egg, coat with panko or breadcrumbs. Deep fry, and serve with the curry.

Edit : Looking around on some Japanese websites, it seems Cocoichi has this trick of adding a bit of peanut butter (like a couple of teaspoons per serving) to give the roux an added depth.

I know this isn't too much different, but making a curry with Chicken (use boneless skinless thighs, breasts are relatively flavorless), cauliflower, and carrots. I usually use 2lbs meat and 1lb of each vegetable. Then either 2 of the 3.5oz packages or one of the 8.4oz packages of Golden Curry sauce mix. This made 8 meals split evenly across 28oz meal prep containers, so easy to store and refrigerate/freeze.

I just make some rice and pour the curry over, microwave for about a minute. It's tasty, good mix of flavor and vegetables, and probably about 500-600 calories total.

For reference

Curry?

Don't need to watch a rice cooker.

Cooking takes as long as it takes to cook some choice meat and veggies in a large pan, plus five or so minutes of simmering in a break off of this plus some milk to make a sauce. Pepper and hot sauce to taste.

For meats I've done fish balls, pork, chicken, or sausage.

Veggies I've done combinations of spinach, baby bok choy, cabbage, bell pepper, onion, carrot. Traditionally I think potato works too but I have a thing of rice and potato in the same meal, though I could make an exception for sweet potato.

I'm sure someone can chime in for a healthier way to do curry sauce.

I'd just order this http://amzn.com/B0011ULFVG <<--S&B medium hot golden curry and whip up a batch to test. Want to make it easy? Grab a pound of ground beef, and a poundish of frozen veggies (or just add carrot potato and onion) and cook it up per the directions on the box.

Generally, if I order "curry" at a "Japanese" or "asian" food place and it just tastes like it was made with the yellow powder from a red topped spice jar then it SUCKS. That sounds like what you have encountered. That in no way is representative of Japanese curry. I really enjoy indian and thai curries as well, but japanese curry will always be my favorite.

No worry, BEEF CURRY!

My two favorites are, chicken thighs/breasts + cream of mushroom soup + packet of onion dip mix. Eat it over rice ( it makes a fantastic gravy ) with veggies as a side.

Chicken breasts/de boned chicken thighs + 1 can coconut milk + good drizzle of honey, + 3-4 big spoonfuls of peanut butter + 1-2 cubes of curry powder ( i like this brand, green or gold work nicely ) + a few tbsp of thai red or green curry paste ( i usually use green ). Usually had 1-2 yellow/orange peppers as well. Such a good an easy curry to make.

I like the America's Test Kitchen gumbo recipe. You can also add a bag of frozen cut okra near the end of cooking. This freezes quite well too.

Lidia's Italian Wedding Soup. Don't actually use 7 quarts of cold water, you'll overflow the pot. Just fill with water until your pot is 3/4 full. You can always add more later if you need. You also don't need to poach the meatballs separately, works fine just dropping them straight into the soup (probably adds more flavor to the soup itself). I actually use italian chicken sausage instead of pork, and I also add about 4 oz of tiny pasta (pastina or stelline) at the end. I grew up eating Progresso Chickarina soup, so chicken meatballs and pasta in the soup.

If you want a braised meat sort of thing, I like braised short ribs served over polenta with some broccoli rabe slowly sauteed with garlic and olive oil. Or either of the Taiwanese national dishes, beef noodle soup and braised pork belly (lu rou fan).

Or if you're feeling lazy, some standard Japanese curry from a box. I make it with onions, carrots, potatoes, and chicken and serve with rice. This is one that gets better the longer it sits. Some people just let it on the stove for a few days and reheat as needed (the food safety police do not endorse this practice).

These are the blocks: http://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG

I get them in the asian foods section at my local VONS.

I don't like any curry made with coconut milk or whatnot... but I absolutely ADORE Japanese curry. It's more like a spicy ginger/garlic stew. We buy these at our local Asian mart. Cook up some meat, add your choice of veggies (I like onions, carrots, and peppers, sometimes some mushrooms or broccoli depending on the day), cook that until it's all tender, then drop in the curry roux and let it melt through. It's warm and delicious. We serve it over some steamed rice and call it good. My absolute favourite meal in the world!

You can make it at home with these curry roux blocks.

http://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG/ref=sr_1_1?ie=UTF8&qid=1449394479&sr=8-1&keywords=golden+curry

Directions are on the box. Easy peasy.

Yup, I do it often now. It's hard to combine this stuff with usual American food in a meaningful way. Here's an easy beginner's route:

Get one of these. This is a really good brand. Follow the instructions and put the ingredients you want into a pot. Then add the mix in at the end. Poor it over rice you had cooking in a rice cooker and wa-la.

It's filling, nutritious and quick. But most importantly, it solves my cravings. You can add salt, sugar, sauces and oils to modify the taste a bit. Or you can try other flavors and brands.

I'm surprised on the lack of comments on this post. Your meal prep is pretty unique and is something I wish I was brave enough to attempt. I always use the same [golden curry] (https://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG) brand, I cook extra extra servings and eat it for the entire week.
But to see you're brave enough to package the wet and dry ingredients in the same container, something I've been afraid to do, makes me believe the feat is actually possible. Did you have any obstacles or struggles during the meal prep process? Thanks OP.