Reddit reviews S&B Golden Curry Sauce Mix, Mild, 8.4-Ounce

They come as a roux. So it's actually a lot easier to make than traditional curry, lol. Like a stew.

Try S&B Golden Curry. I found it quite similar to Goldfish.

http://www.amazon.com/gp/aw/d/B007FMLMFS/ref=mp_s_a_1_4_a_it?qid=1459409817&sr=8-4&keywords=S+and+B+Golden+Curry

http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS

easier way to make curry

I believe it is a packaged curry mix, but I didn't realize they were vegan!

i like japanese curry, it works well with beef, pork or chicken. here is an example, they have variations (generally sweeter or hotter). peole can love it or hate, so maybe try a small batch first.

http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS/ref=sr_1_3?ie=UTF8&qid=1449251979&sr=8-3&keywords=japanese+curry

for the cut of beef you will want a roast, pick the one that fits your macros. i dont actually do a lot of beef in crock pot so no suggestions.

for pork same deal. if im going for leaner ill use pork cushions/tri tips. if im going for tasty and fatty its shoulder/butt all the way. country style ribs are also a great fatty pork cut.

bbq sauce you can just go straight up in the crock pot, maybe add some broth or water so you dont have to use so much sauce. salsa i think you need to add something, taco mix ix popular. ive also enjoyed ranch mix and the lipton soup thing that is for onion dip or meatloafs and all sorts of things. another popular mix is franks (or a cayenne pepper sauce) with optional ranch mix.

I live in Hawaii so food like this is pretty common, but when I was in college in Boston it was a winner with all my white friends.

Find an asian grocery store or even a regular one if you live in a large city with a sizable asian population and buy this:

https://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS

I suppose you could order it off Amazon too. The one I linked is mild, but you can get the spicy ones if your friends can handle it.

Other ingredients: Stew meat, carrots, celery, onion, whatever other vegetable you think you might want with curry.

I generally use a little under 2lbs of meat, 1lb of carrots, 1lb of celery, and 2 onions, but you can adjust based on what you like.

1. Get a big pot and put enough cooking oil in it to coat the bottom. In a cold pot, the oil will move around slowly, heat up the pot until the oil moves around easily. Then add the meat and chopped up onions.
   
   
2. Using a spoon or spatula or something move the meat around so that it doesn't burn at the bottom of the pot until it looks cooked on all sides.
   
   
3. Add as much water as the curry instructions say to add and all the curry cubes. If you are unsure, it's better to add less water because you can always add more later. Cover the pot, turn the heat down to low-medium (3-4 if your stove dial goes from 1-10). and let it sit for about 10 minutes.
   
   
4. Open the pot and stir it around to make sure all the curry cubes are dissolved. Keep stirring it for another 5 minutes or so. Stew meat is very tough so even though it looked cooked in step 2, you are cooking it longer to make it tender. If you put a lot of extra meat in, you can pull a piece out and taste it to see if the meat is tender enough yet. If not, let it simmer another 5 minutes or so. You can't really overcook it unless you cook it for hours.
   
   
5. While all that simmering was going on, chop up your other vegetables. Make sure you rinse all the dirt and stuff off first and peel the carrots with a carrot/potato peeler. Throw the vegetables in and cook them for about 5 minutes or so. Again, you can taste a piece to see if they are cooked to the level you like. I don't like my vegetables too mushy.
   
   
6. Make some rice and serve the curry on the rice. I won't tell you how to make rice because there are enough youtube videos for that. Rice is cheap, maybe make a small batch first for practice if you've never done it before. The key is finding the right water/rice ratio.
   
   
7. If you want your curry to be thicker, get some cornstarch and mix it in a small bowl with a little bit of cold water until all the clumps are gone and it's just liquid. Then pour the mixture into the hot curry and mix it some more. This is the proper way to add corn starch to thicken something without getting clumpy corn starch nuggets.

A Japanese Katsu Curry is just about the easiest thing you can ever make. I highly recommend buying S&B Golden (they have multiple heat options available, but as a wussy baby, I like mild). There are instructions right on the box to make the curry itself. The only thing I would add would be carrots, potatoes, and onions to pot and soften them up a little before adding in the curry.

As far as the katsu goes, I just used boneless pork cutlets (pound them out a little if they are on the thicker side). Do a traditional breading pattern of flour, eggwash, flour, panko. Drop that bad boy in a wok full of oil for a few minutes until nice and golden brown.