Reddit mentions: The best curry sauce

I learned to make thai red curry by watching this video.

Couple of things I do:

• I haven't been able to find kaffir lime leaves or thai basil without driving 40-50 miles, so I just leave them out and I'll squeeze a little bit of lime juice in the curry. Not super authentic or restaurant quality, but it makes something that tastes good. Thai basil is especially excellent though, and if you can find that, definitely add it.
  
  
• I don't like the brand of thai curry pastes you can get at the grocery store (here it's Thai Kitchen), they just taste off to me. However, Mae Ploy is a great brand you can get off of Amazon and is a much better value, imo. A much larger container that will last you forever (mine's been in my fridge a couple of years now and it still hasn't gone bad) and only a dollar or so more expensive than the grocery store stuff.
  
  
• I've made thai curry with low fat coconut milk before. Honestly, if you have health concerns about the fat/caloric intake, just make it less often and eat as a treat. Low fat coconut milk doesn't temper the heat, no matter how little paste you use, and you'll just end up a sad fire breathing dragon. Cook's Illustrated did a test of popular brands - I use Thai Kitchen since it's what I can find in the grocery store.
  
  
• I don't eat vegetarian/vegan, but thai curry is extremely versatile in what you can put in it. I usually eat red curry and my absolute favorite addition to it is pineapple. As far as vegetables, I usually put peas, carrots, bell peppers, and tomatoes. As a general rule, stay away from green leafy things, but feel free load it with a ton of vegetables and experiment! If you/anyone you serve eats meat, just about any kind of meat will go well. Chicken, pork, beef, and fish all work really well. Squid is actually really amazing for red curry if you're feeling fancy.
  
  
• I'll eat it over just about any kind of rice but jasmine is the best.

It varies a lot even (and maybe especially) among authentic places. Whether they regularly use seafood product in all the curry pastes or not, what they can do to accommodate is different everywhere. They might make large batches all the same way and not be able to give you anything else, or have a fish free version of one available on request, or be willing to make you some special right then. I find myself being able to get thai curries at restaurants most of the time, so it's definitely not a long shot these days. Just ask what you need to! Nobody will look at you funny :)


Also, if you're a lover of thai curry you should check out your local asian/ethnic/specialty grocers! Popular thai brands do sell pastes that don't contain fish–mae ploy yellow curry paste for example. Mixing up a curry at home is super easy and delicious with a good store bought paste.

Vegan store bought pastes I like:

Yellow

Red

Green

All from very popular brands and much better than the stuff at regular grocery stores (I'm looking at you, Thai Kitchen, with your bland overpriced paste!).

You might consider this cheating, but for curry I usually just use Mae Ploy curry paste (I like the Massaman and Panang, but their all good.) These are Thai curry pastes, so a little bit different than Indian curries, but the same basic principle. You can find these at most decent Asian grocery stores and even at some larger regular grocery stores, and failing that, Amazon. There's probably some good Indian curry pastes out there, too; I just haven't tried them yet.

Even if you plan on making your own curry at some point, trying it first with a premade paste is likely going to help you succeed right from the start, and I think it's cheaper than finding some of the spices you'll want (some of the ingredients can be hard to find). It will help you understand what it's supposed to taste like, how the cooking process will work, and you can always add certain spices or extra heat to customize it (I sometimes throw a few cinnamon sticks in while it simmers.) Most recipes I've seen start by making a paste anyway. I always add extra chili pepper to kick up the heat, but some people will find these pastes a little too spicy for their liking.

[Just to clarify, this is not the same as those simmer sauces that come in glass jars. Those are usually about $4 bucks or so, and only make enough for about 3 or 4 servings. This paste comes in a plastic tub for about $6, and usually makes about 7 or 8 meals for me, with about 3 or 4 servings each. If you plan on making your own from scratch one day, this will be pretty much the same as the second half of that process. For the Mae Ploy, you usually need a can of coconut milk, but other than that, just the meat and veggies you want, plus any spices you want to add to change up the flavor a bit. I often drizzle with fresh lime juice and top with fresh cilantro. Chopped peanuts or cashews can also add a bit of flavor and texture.]

Vegetable Curry! Find some yellow (or your fave color) curry paste, I like the Mae Ploy brand and have actually seen it in the kitchens of some Thai restaurants.

In a tablespoon or 2 of oil, add about a tablespoon of curry paste (a huge container of it costs about $6 and is good for a year or two) and fry for a minute or two. Add sliced onions, mushrooms, (bell peppers if you like) and garlic and continue to saute. Add a 15 oz-ish can of coconut milk and 1-2 cans of vegetable broth or water and chopped, peeled potatoes and carrots. Simmer until carrots and potatoes are tender, and add more water/broth and/or coconut milk if you like.

You can add red pepper flakes or hot sauce if you like too, but my curry paste is spicy enough for me. Change up the veggies as you like, add tofu, it's very versatile! A scoop of peanut butter to mix it up is good, or try red or green curries, or add chunks of pumpkin or sweet potato.

When I make this for my mom's work, I do onion, mushroom, garlic, red and green bell pepper, zucchini, sweet potato, regular potato, and spinach.

If you can't find curry paste, just fry up curry powder, fresh chopped ginger (or powdered), fresh chopped garlic, and fresh chopped lemongrass in the first step. It won't be quite as good, but it will still work! I am lazy so I buy the [lemongrass and ginger in the tubes from the the produce section]
(http://www.gourmetgarden.com/en-us/product/534/lemongrass-stir-paste)

Yellow Thai curry over rice. Go to your local Asian market, or get these off of amazon:

Mae Ploy brand Yellow Curry Paste

and

Squid brand fish sauce

You only use a few Tablespoons of each at a time, and they both last a long time in the fridge (many months)

Here's how I make it:

• Put a (14ish OZ size) can of coconut milk in a large-ish pot (I use around 5 qt size for almost everything)
  
• Chop up some boneless, skinless chicken breasts or thighs into 1 inch chunks and add to coconut milk.
  
• Chop veggies that your kids are not violently opposed to into 1 inch size chunks (carrots/potatoes/sweet potatoes/onions) and add to coconut milk.
  
• Mix 2 Tbsp of Curry Paste with 2 Tbsp water in a small bowl to break up any lumps and add to the coconut milk
  
• Bring pot to a boil then reduce and simmer until chicken and veggies are cooked through. You could also do this in a crock pot.
  
• If you are using veggies like frozen peas, or bell pepper, don't add until the chicken is almost cooked as they cook really fast and will get mushy if you cook them for a long time.
  
• When chicken is cooked, add 2 Tablespoons of the fish sauce. I know this stuff smells awful coming out of the bottle, but you only use a little bit, and it really adds tastiness and depth to the curry.
  
• Serve over rice (or noodles)
  
  
  I really like this because it is really versatile. You do have to buy coconut milk, the Paste, and the Fish sauce, but after that you can just make it with whatever meat/veggies you have on hand. I mostly do Potatoes, Onions, and Chicken, but I used the red paste with shrimp and bok choy once when I was feeling adventurous, and it was great.
  
  The coconut milk gives it a great flavor, and if you use familiar ingredients like potatoes and chicken you can probably get your kids to try it if they are a bit picky. It's really just a throw-stuff-in-a-pot kind of a dish, but I really like it.
  
  Check out some recipes/posts on it here, here, and here
  
  (edit:formatting)

I have a really good curry recipe I love :)

http://www.oneingredientchef.com/sweet-potato-stew/

You may want to increase the spices used depending. I use fresh spices I get from the heath food store, so the cumin can get overpowering. Just play with it.

Maesri brands also make really REALLY good curry paste. Adding a little to your veg before adding tomatoes or coconut milk imparts a LOT of flavor. Just check the labels. Some stuff is vegan, other stuff may not be. I can't speak for all their products. You probably won't find them in a normal grocery, but most ethnic grocers in my area have them and you could buy it online.

Maesri Red Curry Paste 14oz https://www.amazon.com/dp/B007MOTZN0/ref=cm_sw_r_cp_api_mVIGybE8QAD92

They seem pricy but the container is HUGE and a much better value and taste than what you'll buy in the mainstream stores.

As for the hunger as the other posters said, I agree.

1. Make sure you're eating enough
   
2. Make sure you're getting enough fats and salt.
   
   And I want to add
   
   
3. Make sure you're getting enough fluids.

If you'd like a simple starting point for thai curries, this right here is a fantastic starting point. There are also variety packs to try different ones.


Massaman Curry is one of my favorite things in the world. I typically make it with chicken, potato (sometimes sweet potato), sometimes with carrots, green peppers, or onion, always over rice. Don't forget to cook the peanuts either! :)


Next up is to grab some fish sauce, lemongrass, and ginger. I personally like Squid fish sauce. It is foul beyond belief if you give it a smell or pour it in a hot wok but it works magic. (I also add it to chili and meatloaf for umami). For the ginger and lemongrass, I won't lie, I often by those tubes of crushed stuff instead of actual lemon grass and ginger.


The Maesri pastes are a good starting point but working a little variation of the fish sauce, lemon grass, and ginger can get you a much better flavor.


For heat some sambal oelek is a pretty (this is a nice 3 pack of thai seasonings that has fish sauce and the chili paste) and maybe some ground thai chili.


Here is a recipe you can use as a starting point, I'd recommend frying the paste a minute or two then add coconut milk and letting that simmer a bit before getting into the rest of it. I personally wouldn't add peanut butter, though I make sure to cook with actual peanuts. If you have problems finding the tamarind paste, you'll be fine, though it is a good one to have.

Trust me. Buy this: https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1_a_it?ie=UTF8&qid=1487172075&sr=8-1&keywords=kitchens+of+india+butter+chicken

1. Add oil to a pan (1 or 1.5 tbps)
   
2. Add chopped onions, garlic, and a bit of ginger
   
3. Reduce onions until transulucent
   
4. Add tomatoes and allow to cook
   
5. Add a packet of this Kitchens of India paste and mix well
   
6. Add chicken and 1/2 cup of water and allow the chicken to cook on low heat
   
7. Add more water (you can use cream or milk) until the gravy is as thin as you like
   
   Trust me... I've been trying to make curries at home for the last 10 years. I've tried many recipes, from scratch fresh ground spices, to boxed spices, and even other pastes. This brand has become a staple for me now. I can whip up a dish in 30 minutes and it's better than a lot of restaurants around me. My favorite paste they sell is the chicken curry, tastes like an authentic dhaba style curry you can get in India.
   
   ps) I have fond memories of helping my dad make "chicken" (usually this meant desi style curry) growing up and it wasn't until I became older that I appriciated how much I enjoyed that.

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.

I have a stupid simple but really popular soup: 1 part winter squash puree, 2 parts coconut milk with 1-2 T Mae Ploy red curry paste per cup of orange veg puree soup. I like Chaokoh coconut milk, because I can get a return of the oil split when I fry the paste, which is visually pleasing. If I am making enough quantity, I like to use a variety of orange veg/squash, freshly roasted, because that yields the most complex and interesting flavor. With light curry seasoning, it is a real hit for funeral meals or meals for shut ins.

That said, I am interested in tips for cleanly splitting winter squashes for roasting to make the puree. The things are roll-y and tough, no matter how sharp my blacksmith grandson makes my cleaver! My father, God rest his soul, made a starting cut in a vise with a circular saw and I do the same thing if I am quantity cooking them, but there has to be a better kitchen safe answer if I am just feeding a few folks. Helpful thoughts?

My favorite Thai dish to order is red Thai curry w/o rice BUT! You'll need to ask the restaurant to make it without sugar. Most restaurants are perfectly willing to do this for you, and my local restaurant has come to know that it's my regular order.

Alternatively, I'd highly recommend this super easy (once you own red Thai curry paste) recipe that I make every week. It feeds us for three days or more straight and gets to the heart of my Asian food cravings without fail.

I also have a pretty easy recipe for Indian butter chicken which, just, yum.

if they are on clearance most likely they are old, and therefore are pretty much useless. you can usually get Thai curry pastes for dirt cheap at any asian market. Masaman this is my favorite brand, and it is 1.29 for a can at the Thai market by my house. stay away from Thai Kitchen products, they are very bland IMO.


That being said, the Thai yellow curry, is it a powder or paste? if its a paste, fry it in some oil until you can get that wonderful thai smell going, throw in some chopped onions, you want the onions cut pretty large since its going to be stewing for awhile. peal and dice some potatoes, and parboil them. you want them edible, but just barely. I love chicken curries, so I take a chicken breast and slice it very thin, it actually helps to have it somewhat frozen, you want it VERY thin. after the paste and onions are sweated out nicely, throw in the chicken an a can of coconut milk and the potatoes and let it simmer for a good 15 mins or so, salt to taste and use sambal, or red pepper flakes, to spice it to the level you like.

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!

Its kind of cheating but the best butter chicken I've been able to make comes from a packet. Using [this] (https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS?th=1) with some boneless thighs is fantastic and super easy.

As for rice I just throw jasmine rice in my rice cooker. While neither the curry or rice are authentic they taste good.

If you've got an Asian grocery store near you they will most likely carry hondashi, http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O and may have what you need to make dashi, kombu, http://en.wikipedia.org/wiki/Kombu, and katsuobushi, http://en.wikipedia.org/wiki/Katsuobushi (it will come pre-shredded in a bag). Dashi is one of the easiest stocks to make, only takes about 30 minutes or so, http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm

The Japanese do have teir own version of curry and it is delicious. I think they got it from the British so it's a re-interpretation of a re-interpretation. It's one of the most popular foods in Japan. It's usually made with pork, but if you're going to make it with katsu, make it vegetarian. You can buy a box of curry roux at most Asian grocery stores, http://www.amazon.com/Golden-Curry-Sauce-8-4oz-pack/dp/B0011UGYLM to use. Basically, take a pot, add a bit of oil (for Asian food I like peanut), cook some white onions in the oil, I also add some sliced garlic which is not traditional, add some potato and carrots (you may want to cook them half way first), add water, simmer for about 20 minutes, add the curry roux, stir it in the simmering water and it will break down, and then continue for 5 minutes or so. The curry roux will have instructions on the back of the box, it's super easy. This is the basic version but there are all sorts of variation, some put in grated apple or even coffee in it! It's my favorite thing to eat with katsu.

My husband and I have the same problem, and our go-to lazy meal is Butter Chicken. Our local Kroger sells a pre-made curry paste that we love (Kitchens of India, Butter Chicken Curry), and we eat that like most families eat spaghetti. Dice up some chicken, add whatever veggies you like, and make some rice and/or naan on the side. We also add a bit of ghost pepper because we like it really spicy, but our weak friends think it's very flavorful without no additional spices (except salt/pepper while the chicken is browning).

I also really enjoy fish as an easy, relatively healthy meal. Tilapia filets take no time to thaw in tepid water, so I just keep some in the freezer for easy, spur-of-the-moment dinners if I can't think of anything else. I season the fish with salt & pepper and either blackening spice or harissa seasoning (our local spice market sells a pre-made blend of dried spices that is my favorite thing ever). I usually nuke some frozen vegetables and make either rice or couscous on the side and add the same spices to the sides that I put on the fish. I usually make an extra meal to re-heat (in my HOME microwave) for lunch the next day.

My wife and I are Thai curry fiends. I will give what tips I can, and a simple recipe.

1. You mentioned "jar" curry paste. Most of the traditional pastes come in bags, and are in containers. Psychodelta mentions May Ploy coconut milk, which coincidentally, makes our favorite brand of paste. You can find it in any Asian market, and it will look like this. (all their flavors are great)
   
   
2. Coconut milk. Any brand is fine by me, but there are 3 types. "Regular", "Premium" and "Coconut Cream". All are basically the same thing, with varying amounts of coconut cream/fat added to water. You're looking for that rich mouth feel of a restaurant curry, as opposed to a more traditional "thin soup", so you want the premium here. It's about twice the price, but it makes a world of difference. (the coconut cream is too thick, and usually used for dessert applications).
   
3. Those combined with the meat of your choice will give you the base of your dish. Now to contemplate addons:
   
   

• A slight sprinkle of brown sugar will increase your sweetness, and richen your color
  
• Onion
  
• Bamboo shoots (again, purchased at Asian grocery. Adds a nice crunch and texture
  
• Spices. Garlic, cayenne, or minced thai peppers (Serrano peppers are pretty close here)
  
• Baby peas. not too many, but a small handful. Again, texture/color.
  
  BONUS STAGE
  
  We made this for years, but there was still a Thai restaurant that added another flavor we just couldn't nail down. As it turns out, it was strips of kaffir lime leaves. If you are a Thai curry fanatic, this is the piece that really brings it all together. The bad news is, they are usually pretty difficult to come by, so we decided to just pick up a tree and plant it for year-around access. (we live in Texas, so we don't have to keep it indoors).

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.

Delicious curry.

2 cans of coconut milk.

1 can of curry paste. I use either Thai Kitchen curry paste or Maesri Thai curry paste

3 frozen chicken breasts (or mushrooms if you're vegan)

3 potatoes cut into cubes

1 onion

Frozen peas

White rice or brown rice if you're not a shitlord or doing the low carb thing.

cut up onion, potatoes and chicken.

Onion first in large pot with a little bit of oil.

Then cook chicken in with the onion once it's almost done.

Once the chicken is cooked all the way add your potatoes, 1 can of coconut milk and the can/jar of curry paste. Use your empty coconut milk can and add about half a can of water to the mix. Mix it all up nice and tidy and bring to a boil. Put it down to a simmer and cook for about a half hour. Then add the coconut milk and continue to simmer for another 20 min or until the potatoes are nice and soft. Add a cup or 2 of frozen peas about 10 min before it's done.

Make your rice when you add the second can of coconut milk.

Either get a rice cooker or you can do it my favorite way.

Put as much rice as you'd like in a pot with a cover. I do like a cup or 2. Add enough water so that it is over the rice a half inch. Mix the rice and water up and then set to a boil. Once it reaches a boil, put a cover on it and turn it down to super low heat. Let it sit and cook for 20 min. Don't open the cover, don't stir it, don't even look at it to be sure. It' works every time.

Add the curry on top of rice and enjoy. :D

SO EASY:

Curry paste

• You can buy this on Amazon
  
• https://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_1_a_it?ie=UTF8&qid=1478982408&sr=8-1&keywords=thai+curry+paste
  
• Note that all but the Yellow curry paste from Mae Ploy contain shrimp paste, so keep that in mind.
  
  
  Coconut Cream
  
• Buy something like this at the store; prices are absurd on Amazon, so you'll want to shop local. You can usually find something for $1-$2 per can:
  
• https://s-media-cache-ak0.pinimg.com/236x/bc/60/0b/bc600b27f226d6e9371824f790ceea2e.jpg
  
• You want coconut cream/milk in a CAN. Not watery, watered down 'coconut milk' packaged in a box for drinking, this won't work. The can will be filled with a little bit of coconut water and the rest will be a solid cream that melts when you cook it.
  
  
  Instructions
  
  All you have to do is put a little oil in a saucepan and turn the heat to medium. Put 1-2 tablespoon of the curry paste in the oil and let it simmer for a bit, making sure that you play around with it and ensure that it's getting heated thoroughly. After 5 or so minutes of this (the curry paste begins to get ever so slightly golden brown), lower the heat to a simmer and dump the jar of coconut cream into the saucepan. As the cream melts, stir the mixture well. Let simmer for 5 - 10 more minutes.
  
  
  Done
  
  
  You now have curry that tastes exactly like it does in a restaurant (most restaurants actually use curry pastes.)
  
  Combine with your protein of choice, some veggies, pour over rice, whatever you want.

Well you don't want to replace meat with fruits and vegetables, you want to replace meat with legumes, nuts and seeds, whole grains, and tofu and meat substitute products. You should be eating roughly the same amount of fruits and vegetables regardless of how much meat you eat.

Check out /r/vegetarian, the wiki has a "meatless monday" recipe guide with a lot of good ideas. I just went vegetarian a few months ago and have actually found it pretty easy. The folks there are really helpful if you have more questions.

Some things that I make regularly that might give you inspiration:

Red bean and orzo soup

Black bean chili

Red beans and rice

Massaman curry with tofu (I just use curry paste instead of making my own paste)

I also was gifted America Test Kitchen's vegetarian cookbook, and it's really excellent. You might check that out too.

Wait, wait, before you go any further, let me nail you down. Are you saying that Japanese curry is spicy, as in, its spiciness is an essential characteristic of what makes it a dish, or even that it is generally spicy, that more often than not, it's served spicy?

Or are you saying that is can be spicy, which isn't really saying anything at all, since pretty much anything can be served spicy to satisfy individual palate.

Because after we've nailed that down,we can talk about who's spent more time in Japan, traveling and eating. After all, I was born and raised right next door in Korea with the same curry (usually my mom used [this brand] (http://www.amazon.com/Golden-Curry-Sauce-Mix-Medium/dp/B0002ITQAA) except it wasn't spicy at all) but we generally eat spicier than the Japanese. If I had to put a number on gallons of the thing I ate in Korea and Japan, I'd probably put it conservatively at maybe a smidgen less than a thousand, but honestly, I can't. It's been served in one way or another (at home, restaurant, at friends place) probably at least once a week . It's a popular camping food too because it's a simple, straight-forward one-pot (important consideration) food.

Yeah, don't pull that I've had Japanese curry a few dozen times on me. I grew up on it.

I use maesri red curry paste. It's definitely thai in origin but produces wonderful, flavorful coconut curry every time. They have a lot of other varieties too. I admit I don't know much about the differences in ingredients between thai and indian curries, though.

Edit: Ok I just read a bit and thai is pretty different as one might assume, so this is probably not useful info. But I'll leave the comment up in case you're interested in foraying into thai curry I guess!

Thai curry is mostly stuff that stores well and available on Amazon. Some coconut milk and curry paste and you're well on your way! Add some veggies and serve over rice. Maybe a can of bamboo shoots and dash of fish sauce but still good without. I haven't tried these brands as I can buy it locally but the reviews look promising:

https://www.amazon.ca/Edward-Sons-Native-Forest-Coconut/dp/B00Q3CL5MQ/ref=pd_sbs_325_2?_encoding=UTF8&psc=1&refRID=FGJ2CHVXVQ9578DKDT59

https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/ref=sr_1_4?ie=UTF8&qid=1521067262&sr=8-4&keywords=curry+paste&dpID=51YmtERRN4L&preST=_SX300_QL70_&dpSrc=srch

...and a kilo of curry paste makes a lot of curry. Thai basil is also easy to grow and definitely adds to it.

We haven't been to Guru, but I will check it out! We live all the way out near Stoney Plain and Winterburn, out past the Anthony Henday, but I think I could coax my hosts into going into town for some quality Indian. I am also a Whitey McWhiterson with a fondness for Indian, so I get it. I used to find these up there, but everywhere has been out of them for a long time. Hoping they'll be back in stock when I get back up there, it's pretty good for homemade.

Don't make this recipe then. It's trash. Order or go buy some spicy curry blocks from amazon (my personal favorite) or your local Japanese grocer. Ten times better.

Potatoes, carrots, onions, and these curry blocks are the best. Sub the chicken for pork katsu and you're right back in Japan. Or, if you're feeling something else, buy some beef stew meat, brown it, and add it to the curry sauce when it's thick and delicious. Kicks the shit out of CoCo Ichibanya any day of the week, and best of all--you made it.

Another option, though not quite a gravy how we think of it, is Thai curry sauce. It's unbelievably delicious over rice, and it's easy to make. All you need for the sauce are curry paste, coconut milk, a bit of oil, and a bit of brown sugar.

fry ~ 2-3 tbs of yellow curry paste in a puddle of oil for a minute or so, add a can of coconut milk, simmer for a few minutes, and add a tiny bit of brown sugar. A can of coconut milk is 750 calories.

The best brand of curry paste is Mae Ploy which you can get at most asian grocery stores much cheaper than on amazon ($3/tub is enough for 8-12 batches).

The best brand of coconut milk (that I've tried) is Chaokoh, which you can also get at most asian grocery stores for a bit under $2 per can.

If you want to make it more of a meal, you can also add a diced raw chicken breast and some veggies to it while it simmers (I use peas, red peppers, and onions).

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.

The basic gist of it is:

Empty a can of curry paste (e.g. http://amzn.com/B000ETLVXC This stuff should be $1-$1.50 at an Asian grocery. There are all sorts of varieties.) into a saute pan over medium heat. Stir it around until it becomes fragrant, about 30s - 1min. Add a sliced onion. Stir for a few seconds. Add a can of coconut milk (13.5oz / 400mL) and stir well to incorporate all of the curry paste into the base.

At this point, lower the heat to a simmer and add your raw protein if it's chicken, pork, or beef. If you're using shrimp or mussels or something that cooks more quickly, hold off for a few mins.

Add whatever veggies you're going to add. Get creative... Literally anything will work. I like adding small cubes of acorn squash, for example.

Splash in some fish sauce for saltiness and umami, lower heat, and simmer until your protein and veggies are done, stirring occasionally. Adjust spiciness as you see fit. Once done, juice a lime into the curry (or do it per-serving when eating)

This is super basic... You can kick it up a notch by adding lemongrass, galangal, kaffir lime leaves, thai basil, etc. But this will get you 90% of the way there for about $4 + cost of protein + cost of veggies, with enough to feed 3-4. Chock full of good coconut fat and only limited by your creativity. The asian market I go to has probably 10 different varieties of curry paste (they even come with preparation suggestions too)

edit: It'll be pretty saucy, so it's best to serve it over a substrate of some sort. Starch would be good here. Or, you could add broth to the curry to make it into a soup.

Potatoes, sweet potatoes, rice, beans, and chicken can all be done ahead and then combined into a bunch of different meals. I mix in different veggies - broccoli, cauliflower, zucchini, tomatoes, peppers, onions, peas and corn are all pretty versatile.

• Make a breakfast hash or omelette with the sweet potatoes, veggies, and beans - just add eggs
  
• Veggie & chicken stir fry over rice - just add sauce
  
• curry - just add sauce. I like Golden Curry as it's easy but any recipe will work
  
• Fried rice
  
• Burritos, tacos, salads, or taco bowls, quesadillas, nachos - you'll probably want more toppings here, like lettuce, sour cream, cheese, salsa, etc.
  
• Fancy up some ramen by adding veggies and chicken and maybe an egg
  
• Soup/chili - there are lots of options, just add liquids. Cream-of-anything would be good with chicken and broccoli mixed in. Or add chicken broth for chicken and rice soup.
  
  Another option that I do more often is to make big batches of something - chili, pulled pork, soups, etc. and freeze it into individual portions, if you have access to a freezer. Then you can just pull out a portion of whatever you want to eat that day.

Japanese curry is INCREDIBLY easy to make. You really can’t mess it up. You can buy brands like Golden Curry at most major retailers. Just a fair warning the spice levels are very mild across the board on most Japanese curry so if you like spicy food be prepared to add your own spices. All you are doing though is chopping some veggies and meat if you like and throwing it in a pot, done and done. Delicious meal that you can pack into the fridge and have for a couple nights :)

this is the same mix my family has used since like the 90s or something

if you're making for 1-2 people and have a slow cooker:

1-2 pounds chuck beef

1-2 carrots

3 red potato

2 bay leaf

1 curry mix

1 onion

Sear the beef in butter, deglaze with butter and sweat onions, chop everything up and throw in slow cooker. and after that its just like a regular stew: 4 hours high, 8 hours low

best served with Tamanishiki Super Premium Short Grain Rice or the highest grade rice you can find

also Fukujinzuke if you want to be super legit

I like more House Foods Java Curry http://www.amazon.com/House-Foods-Curry-Medium-7-8-Ounce/dp/B003V3CWB8. If you haven't tried it I would recommend you to do so. It's also a japanese curry but little bit more rich flavour and spiciness. There is also hot version of that if you like it bit hotter. Usually we have that medium hot version and I just add some japanese toogarashi chili for more hotness :)

Red curry: probably didn't use enough curry paste and/or didn't cook it off in the pan with a little oil first so the flavors can "bloom." You may have also just used a bland paste or sauce. May I suggest Maesri brand? This container is huge for the price, I've had mine over a year. They have a lot of different kinds of vegan curry pastes, just be sure to read the labels to make sure to read the labels because some do have fish sauce and stuff. Try cilantro and like added at the end of a curry to lighten it up.

Maesri Red Curry Paste 14oz https://www.amazon.com/dp/B007MOTZN0/ref=cm_sw_r_cp_api_3DsOAb6PF2Q2X

Rice and bean bowls: cook rice and beans in a vegetable stock if possible. I keep my veggie scraps in the freezer and then once I have enough to fill my stock pot make a bunch of stock and freeze it just for stuff like this. Also cilantro goes a long way in many bowls like this, and you can freeze it between bowls so it doesn't go off. A squeeze of lemon or lime at the end once done can brighten them up. Use sauces/salsas/etc if you fancy. Lastly, try a different brand or strain of rice if you didn't like your rice. Not all rice is equal.

Lentil Loaf: only tried once and wasn't a fan. Can't help there. I prefer just lentils in non loaf form 🤷‍♀️


EDIT:

Have no stock but want flavor? THESE ARE SO GOOD.


Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes (Pack of 12) https://www.amazon.com/dp/B00113SKZW/ref=cm_sw_r_cp_api_FLsOAbTYCJDJ5


Again, price seems steep but you get a TON (96 cubes) and they don't go off for ages. I cook my collards in them, use the stock in vegan green bean casserole, cook beans in the stock, and more.

Niiiice. Any green curry is better than no green curry, eh? :) Although I've used any type of eggplant and I also like to use a these types of green curry paste that come in cans and containers:

https://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/B002P8AQJ0/ref=sr_1_3?crid=EU67QS4J37JZ&keywords=green+curry+paste&qid=1566804254&s=gateway&sprefix=green+curry%2Caps%2C271&sr=8-3

https://www.amazon.com/Maesri-Thai-Green-Curry-Paste/dp/B000EUJKR0/ref=sr_1_5?crid=EU67QS4J37JZ&keywords=green+curry+paste&qid=1566804287&s=gateway&sprefix=green+curry%2Caps%2C271&sr=8-5

I don't order it from amazon, but they seem like common worldwide brands. And of course the more paste you add, the hotter/spicier you can make it without going crazy with the bird chiles and fish sauce like I do. I'm just a slut for pain. Oh, and that stinky fish sauce, lol.

Looks like you also have good rice there, Jasmine or even Basmati?

Curry on, my friend!

https://smile.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounces/dp/B000V17MLS/ref=sr_1_3_a_it?ie=UTF8&qid=1540237328&sr=8-3&keywords=butter%2Bchicken&th=1

I like keeping this on hand for a super easy weeknight dinner plus lunches. I'll add chicken thighs, chick peas, onions, and spinach and season to taste.

Another one I like is this chicken and biscuits by tasty https://tasty.co/recipe/chicken-biscuits-bake. Delicious during the winter but not the healthiest meal. I just bake the biscuits while making it instead of they're way.

I'll keep a bag of frozen stir fry veggies and chicken thighs for chicken stir fry and rice or this stewed chicken https://www.allrecipes.com/recipe/83421/trinidad-stewed-chicken/. Drumsticks are great in this recipe too and are cheaper too. Adding a carribean hot sauce/spices to this one helps a ton too over just red pepper flakes.

1. In a big pot, lightly brown in oil some cut up chicken (or tofu, or whatever), a little green onion, plenty of garlic or shallots and perhaps ginger or galangal (or you can add it later), and then add a heaping spoonful of green curry paste (I like Maesri), and smoosh it about until it gets fragrant.
   
   
2. Add one can of coconut milk and then twice the amount of broth or water, and throw in cubed red potatoes or sweet potatoes (microwave a bit first for faster cooking), green beans, thai eggplant (or other kind), a little bell pepper, and whatever other veg you have laying around (but steer clear of leafy vegetables unless they're sturdy like bok choi), and perhaps a little more ginger.
   
   
3. Meantime, have your jasmine rice ready to go, because when the potatoes are cooked through, you stir in chopped basil (purple/thai if you can find it, otherwise sweet basil will do), and salt/pepper to taste and it's done!!1!
   
   Edit: here's the curry paste I mentioned, you can probably find it in your grocery store (even western ones often carry it)

Always good. If you like this type of meal, I recommend trying Japanese’s curry. It’s fucking delicious and you can make it at home easy. S&B Golden Curry Sauce Mix, Hot, 8.4-Ounce https://www.amazon.com/dp/B0011UGYLM/ref=cm_sw_r_cp_api_2MG7BbWNPWSRK

I don't count bacon and eggs as a recipe, lol.

http://laylita.com/recipes/2010/01/24/menestra-de-porotos-or-bean-stew/

Cheap, delicious.

If you can find some of this, just stir fry some chicken, green peppers, and broccoli, add in the paste, add some coconut milk, and simmer for 20-30 minutes. Delicious, easy, and pretty quick.

http://laylita.com/recipes/2008/05/06/fish-with-almond-sauce/

Can feed you for a week, protein is good. Not exactly cheap, because fish is expensive, but it's good to get some fish one week every month or two.

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 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.

I see you mentioned curries in another post but they. are. SO. EASY. Seriously, I dunno what access you have to ethnic stores but this red curry paste I can find in almost any store but if I'm near an asian store I pick up this Maesi brand. My recipe is 1) Saute any vegetables and/or meat you have. Onions, carrots, zucchini, red pepper, whatever. 2) Throw in some of the curry paste and cook it for 1-2 minutes. 3) Dump in coconut milk. Seriously that's it. Maybe a pinch of sugar/fish sauce/cayenne/ginger if I feel like it. It's my go to when I need something quick and to use up any left over produce.

​

Also what about turkey? Burgers or stuffed bell peppers with turkey meat are great, or just do a half-and-half turkey meat with something like lentils for a bolognese pasta sauce.

Not the healthiest, but I really like to make "butter chicken" with this spice packet. It calls for a lot of butter, but doensn't really need that much. I add cream to it at the end, but that's all depending on your tastes (I'm a wimp for spicy foods, and the cream cuts it). It's good with rice and cauliflower, all mixed together, and super easy to make.

I don't remember doing it, but I ended up subscribing to monthly deliveries of this Indian curry paste. http://www.amazon.com/gp/product/B000V1D19A/ref=oss_product

I woke up after a night of drinking and was surprised by an email from amazon confirming my subscription.

I decided to go through with it and it's actually delicious, I would recommend it.

It depends on flavor profile more than anything. /u/urnbabyurn has it down. That will be amazing.

But you could do a simpler dish of sorts you could make a green curry without lots of coconut milk (or any for that matter) with a simple paste and fish sauce that will pack a pretty good punch. Stuff like Mae Ploy

Butter chicken!
I don't make it from scratch but I use this packet of seasoning:
https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS
I also add about a cup of red lentils and add extra water for additional protein and fiber. You can skip the butter and cream if you want... or maybe just add a splash of half and half... I leave out the butter and don't even notice. Sometimes when cauliflower is in season i'll use that instead of chicken. I love this stuff!

Sandwiches... thinly sliced or pounded down with a mallet and cooked in a skillet. Add a favorite bread, lettuce, tomatoes, cheese, etc. I hit up the salad bar at the store for toppings sometimes too.

There is nothing wrong with using a good pre made curry paste. Maesri is a good brand with authentic Thai ingredients. You can buy it on Amazon if you can't find it locally. Beware, it is pretty hot.
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1495500050&sr=1-6&keywords=curry+paste

If you want a formal recipe you can check out these guys.

Otherwise I'd recommend buying some thai curry paste, or Japanese curry blocks. You basically just add milk + tomato (or broth or water) and boom, you've got a sauce to simmer your veg in. This japanse stuff is at my grocer, and the thai stuff I get from amazon.

Also, you can save money if you use dried beans rather than the canned ones. You just gotta remember to throw them into water in the morning. Same thing with split peas, they cook super fast if you soak them in the morning.

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.

In case you'd like a slightly simpler preparation, I've found that I can make a very good butter chicken with this paste, a can of tomato sauce, some half and half and a little bit of sugar. It's cheap and it turns out great!

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.

If you want to try a premix of spice- Golden Curry Sauce mix works great in a slow cooker.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM?th=1

Link just for reference, you can find it at the supermarket probably cheaper.

Also don't forget to check out /r/slowcooking for great crockpot recipes.

i recommend House Food Japanese Java Curry....it says java, but its japanese

Golden curry tends to be sweeter even if u choose the "hot" option

For Java, the spice kicks in more than the sweetness, therefore id recommend java over golden

That sounds like Mae Ploy Panang Curry Paste. Mae Ploy is almost impossible to go wring with. I've seen a couple Thai Redditors declare it better than their mom's fresh made paste, so... :)

Have you tried getting pastes for the sauces? I really enjoy this one. I normally get it at Wegman's, but it looks like this is a good price from also. It tastes similar to the butter chicken I get at my favorite Indian restaurant if I add a little extra butter or cream.

I know it's not exactly Indian cooking when you use a paste, but it's a way to start an fill your cravings for a littler cheaper. You could try this on a day when you're working on your naan skills.

It's ridiculously easy if you use a sauce mix like this one:

https://www.amazon.com/Golden-Curry-Sauce-Mild-Ounce/dp/B07BQ42FFZ

Just add carrots, potatoes, onions, peas, maybe some chicken if you like, and rice. So delicious.

Its hard to know which direction to point you in, because curry is a very board term. One thing i will say though, is that the curry powder you buy in the average supermarket is far from any ingredient used in a real curry. That is made more for western palates to use as a seasoning in western style cooking.

Most curries started with toasted spices, then are mashed up in a mortar and pestle with shallots, garlic, onions, etc.

If you want to use paste, get some of these http://www.amazon.com/Maesri-Thai-Green-Curry-Paste/dp/B00013YMVY . The directions are super simple, add the paste to a pan with some oil, pour in coconut milk, warm up, done.

If you wanted to try something fresh, you need a mortar and pestle or a food processor. The simplest curry i could think of, would be shallots, garlic, spicy peppers, then turmeric, salt, coriander, and a lemongrass stalk. Put everything but the lemongrass in a food processor, when it turns into a paste, you throw it into a pan with oil and cook it for a bit, then add coconut milk, and the lemongrass, and let simmer.

These are more Asian style curries, (my Indonesian girlfriend uses the method with the food processor and adds Galangal, but that's not as easy to find unless you have an Asian supermarket nearby.)

Indian curries tend to do a lot of toasting of spices, grinding them fresh etc. I tried a few times and it was too much work for me in my small kitchen. They do sell good Garam Masala blends in Indian supermarkets, but once again, not all communities have one.

145 for 2 hours, generally lazy and just throw some chupicabra seasoning in the bag.

If we're eating it right there, then simple pan fry. Otherwise we use them for salad and so I don't even bother with the frying as it'll just be chopped up.

Also, I started toying around with throwing in mae ploy curry paste in the bag, with no other ingredients. Tried it once so far, and is super easy mock-thai curry. Not quite there yet, still working on experiments but it's been great.

Just don't add a lot of juice/sauce to it when it cooks. Sauces added in SV just leach flavor out of the meat, it doesn't imbibe them into it. You make meat flavor sauce, not sauce flavored meat.

I can post an easy but not from scratch recipe, but probably more authentic than most, also easy for what is a very elaborate dish


Buy this, https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

This is the closest to Rendang flavor of all mae ploy spices

It's basically a puree of all the spices you need and lasts forever. (30-40 servings)

Fry 50-100 g of the paste in oil and then add beef short ribs and brown.

After browning add 2 tins coconut milk and simmer for 3 hrs. Remove the bones which should have fallen off by now and reduce to a very thick mixture. With 10-20 mins more add a little, fish sauce, chili paste, and sugar, and lime juice. (very important with se Asian food to get fishy, spicy, sweet and sour balanced properly, experiment)

Serve with rice

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.

Sure! I usually just throw this together with whatever veg I have on hand, so measurements may not be precise. But it always turns out great.

-2-3T coconut or olive oil

-4 large or 6 small bone-in chicken thighs, skins reserved

-1 large onion, cut into petals

-1 red bell pepper, large dice

-1 garlic clove, minced

-3 red potatoes, large dice (sometimes I use squash instead, if I have it around)

-1 large head of broccoli, cut into bite-size florets

-2-3T Mae Ploy curry paste I usually use the red, which is medium heat. Yellow is milder, green is spicier.

-1 Kaffir lime leaf, if you have access to them. If not, nbd.

-1 can coconut milk

-1 c chicken stock

• 1/4c cornstarch slurry (equal parts cornstarch and water)
  
  Garnishes:
  
  -Minced basil
  
  -Toasted coconut (it’s a good idea to make extra for next time)
  
  -lime wedges
  
  -fried chicken skin, minced
  
  Method:
  
  -Heat up a large, deep skillet to medium heat, add oil.
  
  -Heat a second smaller pan for skins. Lay them in flat, turn to medium heat, and keep a close eye on them while you’re putting the curry together, turning often. Your goal is a very crisp skin. This usually takes 10-15 minutes. Once they’re done, pull them out and set on a plate lined with a paper towel.
  
  -Brown chicken thighs on both sides, in large skillet. Once browned, pull them out and set aside.
  
  -Add onions and pepper, along with a teaspoon or so of Kosher salt. Scrape bottom of pan while cooking. Once onions are translucent, add garlic, cook for 30 seconds or so.
  
  -Add chicken stock and stir, then add coconut milk. Add in curry paste, breaking it up to incorporate well. Add potatoes and/or squash and lime leaf, if using.
  
  -Return chicken thighs to pan. There should be enough liquid to just cover the thighs. If not, add more stock, or even water is fine.
  
  -Boil, then turn to simmer and cover. Set a timer for 20 minutes, check for seasoning and curry strength about halfway in.
  
  While that’s cooking
  
  Prep your garnishes, and make yourself some rice.
  
  -mince basil
  -toast coconut
  -cut limes
  -mince chicken skins
  
  When your timer goes off, pull off the lid of the curry, add no more than 1T of your cornstarch slurry and stir. Take it easy with the slurry. Too much and you’ll have a disgusting, gloppy mess. The consistency you’re looking for is nappe, or just thick enough to cover the back of a spoon.
  
  -Add in the broccoli, cover and cook for 3 more minutes. Take off the lid, and give it a stir.
  
  Put that shit over rice.
  
  -Garnish with a heavy hand.
  
  -Enjoy!

On amazon they occasionally have 40-50% off "Kitchen of India" seasoning. They are AWESOME!! I recommend the butter chicken curry and chicken curry seasoning. keep checking slickdeals.net for the next sale. (usually just cook boneless chicken breast cubed up and after browning the chicken add in the seasoning and water and let it simmer. DAMN good over rice) http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1?ie=UTF8&s=grocery&qid=1268424032&sr=8-1

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).

Seconding Maesri, it's absolutely amazing and VERY easy to prepare. I buy on Amazon

If you can get your hands on Japanese curry cubes (Amazon sells it too but at a high markup https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM ,) this particular type of curry goes really nicely with apples!

Saute onions with butter in a pot, add potato and carrot chunks (optional) along with cubed apples, then add water and let it simmer for half an hour before adding the curry. Let it cool for another 10 minutes, then eat with rice and broccoli!

You can order [cans of the chili paste online](
https://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE) and then follow the recipe on the can to get an easy tasty meal (well, I add a tablespoon of fish sauce and a tablespoon of cane syrup or brown sugar to mine for even better results). Maesri brand masaman curry paste is good.

These are awesome as well! Was really surprised by them.

https://www.amazon.com/Taste-India-Butter-Chicken-Sauce/dp/B00E1FSKOS/ref=sr_1_7_s_it?s=grocery&ie=UTF8&qid=1478216842&sr=1-7&keywords=butter+chicken

I find that these spice pastes are pretty good:

https://www.walmart.ca/en/ip/aroy-d-green-curry-paste/6000187074544
https://www.walmart.ca/en/ip/aroy-d-red-curry-paste/6000121285929
https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/

You can usually find these at Asian grocery stores like T&T

i don't have sauce tips, but rather a veggie one, i over cooked my veg the first couple times so only have them in the simmering sauce for a few mins. I like my thai curry veg really crisp tho. Also if you're not making it from scratch these cans are pretty bomb

I made a Thai red curry sausage once with ground pork and rice, it tasted great and had a really nice spice to it. Might want to try Kitchens of India butter chicken, it's more of a paste than a pre-made sauce, lets you control the liquid in the recipe. I intend to make another curry sausage soon, going to do some protein with yellow curry with coconut cream and rice.

I usually make at least 2 curries at a time, one vegetarian and one meat-based. My vegetarian yellow curry usually has potatoes, cauliflower (fresh or frozen), onions, garlic, garbanzo beans (dried - soaked and pre-cooked or canned), frozen peas, some golden raisins and maybe some fresh spinach simmered in coconut milk and curry paste. When you prepare a vegetarian one that is just as delicious as the meat-based one, the meat consumption goes down. (I use the green for chicken and the red for beef.) You can buy the cans of curry paste at an Asian market for about $2 USD each. Tofu also works very well in any of these curry pastes.

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've been lurking on this sub for a while. I bet you guys would love Japanese curry. Japanese curry is dead easy, and delicious. Just boil some meat and veg (carrots, celery, potatoes, apples for me) and add a block of S&B curry roux. I'd go for the hot, which isn't hot at all. (BTW that price is steep) Bulk it out with rice. It's great.

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

I don't make it from scratch. Another user in this sub posted about the Kitchens of India brand pastes and I decided to try them out. http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS

It does have a tiny bit of sugar, but not enough to where I feel any cravings after eating it. Also, one of the paste packets is said to be for 1 pound of chicken, but I've used more than 1 pound with one packet, which definitely helps reduce the grams of sugar per serving.

thai curry

I cannot recommend this enough. It is extremely cheap, easy, and delicious. All you have to do is mix this curry paste with coconut milk and bring it to a boil. Then add a cup and a half of stock (chicken, vegetable, whatever).

Then you add whatever you want to it: beef, chicken, fried tofu, peppers, onions, bamboo shoots... you get the idea. Bring it to a light boil for a while, until everything seems to be cooked. Serve over rice

• 3 lbs frozen chicken breasts
  
• 2 lbs frozen vegetables (e.g., harvest hodgepodge)
  
• 3.5 oz curry paste (e.g., butter chicken curry paste)
  
• about 1 cup water
  
  Add the chicken and vegetables to the pot, use the water to loosely dissolve the curry paste, and then pour the soupy paste-and-water mixture into the pot.
  
  It comes out like a very, very chunky sauce which is best served over rice or pasta.

If you want to try Japanese curry, there's lots of premade curry cubes you can buy and thin out with water that are actually really good!

This one (https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM) is supposed to be good. I have different ones here in Taiwan. Just check the heat and match it to your preference.

My friend that grew up in SE Asia uses this brand
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_3_a_it?ie=UTF8&qid=1506627094&sr=8-3&keywords=thai+curry+paste

She likes the pink can and the green can (and would kill me if she found out I call them like that) for those days you can't be bothered.

I just bought them and haven't used them, but I trust her taste in this sort of thing.

So I actually buy this!
And you know where from? Amazon of all places.


Unlike most things on Amazon.ca it's super cheap, and you can order it sans pants.

​

https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/ref=sr_1_6?keywords=curry+paste&qid=1572884332&sr=8-6

It's mostly in the curry paste.

I am lazy so I break down rotisserie chicken from costco - it's already cook, so I just have to make a sauce and lightly toss, reduces cooking time.

1. • So chop up bell peppers, and cook them in a pan with garlic + red pepper.
     
2. • Then add onions (I use prechopped, can't stress how lazy I am) - they are prechopped so they are smaller than the bell peppers - so I add them in a bit later.
     
3. • Then add cherry tomatoes when the onions are ~1-2 mins away from being done.
     
4. • This is the part where we season (if you use rotisserie like I do, because that chicken is already seasoned - otherwise do it after the chicken is added)
     
5. • Then add the chicken to reheat, don't cook too long once chicken is in or it will be dry.
     
6. • Once chicken is hot, push apart a hole in the middle and put in a good portion of the paste, smoosh it and let it heat up a bit, you will smell it soon, make sure the hood is on.
     
7. • Add cocnut milk (depending on your macros, this might be a lot, it is a lot of calories).
     
8. • Add Chopped basil and cilantro and season one last time
     
9. • simmer for ~1-2 mins
     
     I used about 1200g of chicken, 2 bell peppers, 142g of onions, 1 pack of cherubs tomatoes, 50g of the paste, 40% can of coconut milk (~ 2 servings)
     
     ~289 calories with ~40g of protein per serving if split 6 ways.

Hello! Do you mind me asking, is it [this] (https://www.amazon.com/Taste-India-Butter-Chicken-Sauce/dp/B00E1FSKOS) or this ?? If neither, can you direct me to the amazon link? Thanks in advance!

You use curry cubes as a pre-made roux that forms the base of the curry. S&B is pretty popular in the states, so I guess this

Traditional Thai food minus the rice is very keto friendly. Lots of exotic green stuff and meat salads.

Real thai cury is not all sugary. It's just paste plus coconut milk. What's with the coconut oil craze when coconut milk is sweet keto nectar?

https://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS

https://www.amazon.com/Thai-Kitchen-Organic-Coconut-13-66/dp/B00M8VSKW4

Thai Turkey Red Curry

Requires some unusual ingredients. Takes about ~15 minutes to cook and is hearty, spicy, & super YUMMY.

Ingredients

• 8.5 oz White Turkey meat, shredded
  
  
• 1 tbsp butter
  
  
• 4 tbsp Mae Ploy Red Curry Paste http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/
  
  
• 2 tbsp Mongolian Fire Oil http://www.amazon.com/House-Tsang-Mongolian-Fire-Oil/dp/B005K538YK/
  
  
• 1 can Coconut Cream
  
  
• 1 tsp dried porcini mushroom powder
  
  
• 1/4 c. cilantro leaves
  
  Frying pan and saucepan
  
  Instructions:
  
  

1. Heat medium saucepan to low
   
   
2. Add coconut cream, mongolian fire oil, and 3 tbsp of red curry paste.
   
   
3. Stir and break up all curry. When simmering lightly, add porcini powder
   
   
   
4. At the same time, heat the frying pan to medium high
   
   
5. Place 1 tbsp butter + 1 tbsp red curry paste, stir.
   
   
6. When sizzling lightly, add turkey and cilantro, stir thoroughly
   
   
7. Fry for ~5-6 minutes, until golden brown
   
   
8. Dump turkey and butter into coconut milk
   
   
   Stir evenly. Add water if desired. Nom!
   
   
   
   
   Pairings: Wash down with a tall glass of micellar casein.
   
   
   The Count:
   
   Serves 2
   
   

• Calories: 920
  
  
• Fat: 70g
  
  
• Carbs: 8.6
  
  
• Protein: 61.8
  
  
  
  
  

Curry block is 2 cents on Amazon!? link

I'm impressed you made the roux. Would love to try.

If you're running out of options or if you want to keep a backup, get a box of this: http://smile.amazon.com/Kitchens-Of-India-Chicken-3-5-Ounce/dp/B000V1D19A?sa-no-redirect=1

Its also available in most Krogers in the international section at least. Mix it with chicken / cauliflower / sauteed tofu or mushrooms and simmer for 30 minutes and you'll have the best curry to come out of a premix ever. I'm Indian and have been living on frozen and premade curries for a long time and this is more authentic and tastier than the curry in most Indian restaurants in the US.

This stuff is great! http://smile.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

Needs some sauce! I get those packages of curry blocks that you store in the pantry, break one off in some water on the stove, simmer for 5 minutes and it's delicious!

I realize that this is not made in a slowcooker, but if you don't have the ingredients to make this (I don't), this is a very good alternative:

Butter Chicken Curry

My time to shine This isn't slowcooking, but those packets make really good butter chicken in less than 30 min. The wife and I have that at least once every two weeks.

Best butter chicken recipe I have, that gets me closest to restaurant is the Taste of India Butter Chicken Paste... I usually add a can of coconut cream and a 1/3 cup of water to it.

Curry would be a good bet. Pick your asian style (Chinese curry, japanese curry, indian curry, thai curry, etc). Curry lasts a while and you don't have the problem of the food getting soggy with sauce since it's saucy to begin with. Get fried tofu instead of meat for protein to keep cost low. For a simple, easy, quick batch of curry, look for this at your local grocer: http://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM/

Amazon's price seems to be very high.

In case you're actually curious, I like this curry paste, and this fish sauce.

Heheheh. I've been making golden curry chili for over a decade. With thick cut-ups of browned hardwood smoked bacon and chunks of scrambled eggs mixed into the chili near the end (so the eggs don't get over-cooked). Makes for a great breakfast bowl.

Online is extremely overpriced (especially the korean one because it is 10 seperate packages. Probably enough for 4 weeks though!), but here is what I found: I live in a bigger city so my asian store sells those buckets for under 5 bucks and a big bag of the korean curry for like 6.

Korean: http://www.amazon.com/Ottogi-Instant-Curry-Mild-6-7ozX10CT/dp/B004LSOD32

Thai Red: http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2?ie=UTF8&qid=1451584616&sr=8-2&keywords=thai+red+curry

Massaman: http://www.amazon.com/Mae-Ploy-Matsaman-Massaman-Curry/dp/B000EIE7GQ/ref=sr_1_2?ie=UTF8&qid=1451584710&sr=8-2&keywords=massaman+curry

Thai Green: http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831/ref=sr_1_2?ie=UTF8&qid=1451584657&sr=8-2&keywords=thai+green+curry


Edit: The thai ones need coconut milk cans (about 70-99c) and the red and green curry one tastes so much better if you put egg plants in there.

https://www.amazon.com/Mae-Ploy-Red-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2_a_it?ie=UTF8&qid=1498371833&sr=8-2&keywords=mae+ploy
Here try this! They have it on Amazon :)

I know you asked for a recipe, but I swear this stuff is really good. And it's less than $3 USD per package w/ about 3-4 servings each.

http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1?ie=UTF8&qid=1422721518&sr=8-1&keywords=butter+chicken

Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.

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

RED CHILI PASTE!!!! its usually in a flat, small circular can the size of your palm.

grab this and some coconut milk “cokoah coconut milk” BRAND ONLY THOUGH.

​

whenever youre having a lazy dinner night, these two ingredients + chicken + vegetables make for A DELICIOUS, cheap, and quick red thai curry. seriously, this is all you need. grab some more coconut milk if you wanna make some coconut rice


EDIT: cokoah coconut milk *** not aro-D, I was mistaken (the cans look similar)

Edit: this is the specific paste Maesri Thai Red Curry Paste - 4 oz (Pack of 4) https://www.amazon.com/dp/B005MH0P5Q/ref=cm_sw_r_cp_api_i_Gr2ACbZ1XAJWS

Maesri red curry paste

Add coconut milk and chicken broth. I like fresh squeezed lime juice too.

The easiest way is to buy the roux blocks like this: https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM

Boil desired veg and meat and mix in blocks.

​

The other way is to make the roux yourself and use curry powder.

​

Nobody makes it 100% from scratch, at minimum they use the powder and thicken with roux or cornstarch.

It might be more, to be honest I eyeball it.

I use this stuff that I buy at the local asian grocery store: https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

Its actually in a vacuum sealed bag inside that jar and I use half the amount. So 7oz.

Don't see a lot of Asian representation yet, so here are some of my go-to lazy dinners. Basically the "Hamburger Helper" type recipes for our Asian household.

Char Siu Chicken Wings:

1 packet Char Siu Seasoning Mix

1-2 lb chicken wings

Dump the mix on the wings and mix and make sure to NOT add water. Mix and cover the wings thoroughly. Leave it in the fridge for at least 4 hours. Bake at 400 for 45min on a rack. Broil for extra crispiness at the end if you like.

Bonus photo of the finished product, I like mine broiled a bit extra for that char flavor. Side of roasted brussel sprouts + rice.

---

Lazy Korean BBQ Chicken

1-2 lb boneless chicken thigh meat cut to 2-3 inch strips

Jar of Korean Chicken & Pork Marinade

Essentially the same instructions as the wings. Dump the marinade on the thigh meat and leave in the fridge for at least 3-4 hours. Bake at 400 for 45min on a rack, finish with a broil if you like. Great with a side of kim chi & rice.

---

Slow Cooker Japanese Curry

1 box Japanese Curry Sauce Mix

2-3 lb meat of choice (chunked for stew)

2 yellow onions, chopped

2 carrots, chopped

2 potatoes, large chunks

~6 cups water (however much you need to just cover the ingredients in the slow cooker)

Sear the meat first if you like. Dump all the ingredients into the slow cooker. Cook on low for about 8 hours. Serve over rice. Note that you could also prepare the curry sauce mix on the stovetop as per the instructions on the back of the box. I just normally go for the slow cooker method when I want to set it and forget it.

Where do you get those? I don't think I've ever seen them at a local grocery store. Are the prices on Amazon reasonable? I'm seeing like this :. 6 Can (4oz. Each) of Thai Green Red Yellow Curry Pastes Set (Original Version) https://www.amazon.com/dp/B000QU3JM0

There probably are versions of it in the "Asian" food section of your regular grocery store. By the soy sauce/teriyaki sauce/baby corn etc section. My version of Kroger has this which is kind of the Hamburger Helper brand of curry blocks but it's still pretty tasty.

We break the blocks and mix them with hamburger when we do tinfoil dinners when we're camping and stuff.

Here you go...
https://www.amazon.com/gp/product/B000QU3JM0/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Very pleased and no shrimp like many curry pastes I was running across.

Mae Ploy is a highly regarded curry paste and can be found in some groceries in the asian section.

It has much better flavor than the "Thai Kitchen" crap you'll find in most US grocery stores. Also, it holds in the fridge for numerous months and you only use a few tablespoons (I like it hot!) per dish.

I buy mine on amazon.

You can either make it or buy it online. Maesri is a good brand. Here's a recipe for red curry paste. Just omit the shrimp paste and add some soy sauce when you're cooking the curry.

Surely Amazon.com has vegan curry paste.

6 Can (4oz. Each) of Thai Green Red Yellow Curry Pastes Set https://www.amazon.com/dp/B000QU3JM0/ref=cm_sw_r_cp_apa_cMRhyb81FM7CH

This one is good IMO. Not too spicy.

You could also try Japanese curry which is a different beast all together.

Some varieties of canned curry paste use nothing but spices and water. You're looking for the little cans, like this:

http://www.amazon.com/Maesri-Thai-red-curry-cans/dp/B000ETLVXC

The ingredients on this one say "sugar", but the nutrition facts indicate there's a total of 12 ± 3 grams of sugar per can, which isn't so bad really. Keep in mind the can will flavor 4-8 servings of food (and is meant to go with coconut milk). See also:

http://www.rachelcooksthai.com/thai-test-kitchen-brand-curry-paste-best/

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

easier way to make curry

>Make a good gravy

I'm sure y'all will hate me for this. I use S&B Golden Curry sauce bricks & chicken/beef better-than-bouillon for my loco moco gravy.

https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM

I caramelize onions in my instant pot with a little baking powder as well to add to the gravy mix.

https://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html

What I'll do with regular coconut milk is let the can sit the same way for a few hours so that I know all the cream rises to the top.

I spoon just the cream off the top into my wok and heat that till it starts to thicken. Then I add my paste, cook that till it starts to smell, then add my veg and finally the rest of the coconut milk can.

The paste you use makes a difference too. I've tried a few, and always come back to Maesri

For those of you lazy to make the sauce: this sauce is the BOMB.

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.

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!

The Asian market nearby carriers Mae Ploy curry paste for like $2 and it's changed my weeknight curry life.

Plop about 50 grams of paste in your skillet, add some coconut milk, meat and veg, and, blam, minimal prep 20-minute curry.

Make butter chicken at home! I have this coming to me every few months through Amazon subscription! http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS

In my experience, these are the cheapest good foods I can get:

Protein: eggs, chicken

Fats: eggs, nuts, peanut butter

Carbs: rice, beans, potatoes, oatmeal, bananas

Sprinkle in some vegetables here and there where appropriate and you're on point. Also, make sure you check grocer specials and stock up on things you KNOW you're going to go through when they're on sale. I go through a lot of curry paste. I leave the butter out because I don't like cancer.

What you’re looking for is Golden Curry. You can find it or an equivalent at roughly every Asian market on the planet, or online. Use half a box if cooking for 1-2, whole box for 4. I always caramelize onions before and add them in as well, and you can always add potatoes / carrot etc. It’s ridiculously thick after cooked down for 15 minutes or so even without potato (which add more starchy thickness).

https://www.amazon.com/dp/B0011UGYLM/

Make sure you stir frequently / watch it while cooking to avoid developing thick curry film (though it stirs right back in). Preboil potatoes (and probably carrots as well to an extent) if you want them in the mix

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.

US Amazon link for lazy

1. Order the extra hot curry from amazon. https://www.amazon.com/Golden-Curry-Sauce-Extra-7-8-Ounce/dp/B0043ZJ3DS
   
   
2. The Japanese will add Sichimi Togarashi to spice up their foods. See if you can find that.

Just a heads up, the "Butter Chicken Curry" that is linked in the article contains some added sugar. I'm not super familiar with different types of curry and I don't know what the taste would be like, but the "Chicken Curry" does not have any added sugar.

Otherwise, this looks awesome and I can't wait to try it!

Just a warning: The Kitchens of India stuff recently changed their recipe (and the packaging is now blue). It's now a good bit higher in carbs -- from 3g/serving to 7g/serving.

Amazon link for the new stuff

I get this spice mix from Amazon: Kitchens of India Paste for Butter Chicken Curry, 3.5-Ounce Boxes (Pack of 6) https://www.amazon.com/dp/B000V17MLS/ref=cm_sw_r_cp_apa_EujDAbMZCPKT0
I like it a lot, I also add potatoes and cauliflower sometimes for variety and it turned out well.

If I'm having a bad craving for biryani I'll get the Saffron Road biryani from the frozen food aisle. I have seen it at Target, at some organic food stores etc. They nailed the smell, the spice is on the lighter side but it will satiate my craving.

It is a Japanese Curry Roux. They are very convenient if you want to make a Japanese curry.

https://www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q

This is the paste you want in your life.

S&B Golden Curry

Maesri's green and red curry pastes are a staple of my diet!

Green curry

Red curry

I do it in stages for a stir-fry. First the ginger-garlic paste, plus lemongrass if it's Thai or Vietnamese, plus the vegetables. I may prepare them differently depending on whether I'm doing a "ding" dish, but in any case, veggies first. then I remove them from the wok. Then the meat, cooking fast and hot. If I'm doing a curry, I throw in a tablespoon or two of the curry paste with the meat, and cook for a minute or two.

Then combine the meat and veg, add the sauce (or coconut milk, if you're doing a curry), toss a few times, and done, unless I have to bubble it for a few minutes to reduce/thicken or to concentrate the flavors of a curry (adding cashews/unsalted peanuts plus chiffonade of coriander/cilantro at the end, if it's a curry).

I don't ever add water. Teriyaki is only for marinade for me

You can find this brand at Central Market on the rice/asian aisle.

http://www.amazon.com/Mae-Ploy-Yellow-Curry-Paste/dp/B000EICISA

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

Thai:Panang Curry Paste, Coconut Milk (can), peanut butter (couple three spoonfuls, to taste). Makes the creamiest, tastiest curry.

Try curry pastes! http://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=zg_bs_16321141_5

The one mentioned in the recipe is vegan. Thai Kitchen red curry paste is what I see most often in stores near me and is also vegan. You can also make your own.

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

Good grief, I'm all over the place right now.

Cube up and cook in sauces. I love honey garlic soy chicken over rice, and you can find recipes that do it without the breading which is a giant pita for that many little pieces of chicken, but so much better with it.

I'll probably catch shit for not making my own sauce but this is so so so much easier and is just what I'm wanting for easy butter chicken https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounces/dp/B000V17MLS I'd make it more often if the smell didn't linger in my apartment for a couple days after making it.

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.

https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM

Its Japanese curry that comes in the form of solid bricks. Dump them in boiling water, throw in your ingredients, serve over rice: Boom, meals for days.

1. Frozen bag of vegetables + can of full fat coconut milk + golden curry blocks. Add together and cook on stove top until done. Eat with rice or by itself.
   
   
2. Layer these: Can of (heated up) refried beans on bottom -> shredded cheese -> sour cream -> (mix these in a bowl first) tomatoes, lemon juice, salt, and green onion. * Eat with tortilla chips
   
   
3. Sambusa= egg roll wraps, cumin & salt, (2 - 4) eggs, parsley, ground beef, and oil for frying.
   Boil eggs until done. Chop into bits. Cook beef with salt & cumin. In a bowl, add the cooked eggs and beef, add more spice as needed. Chop parsley & add it to the bowl. Let the mix cool. Put the mixture into egg roll wraps and then fry in oil. You can keep these frozen and cook on other days.
   
   
4. Arabic eggplant dish - eggplant, potatoes, ground beef, tomatoes, tomato sauce, salt, cumin.
   Cut the eggplant into slices, fry in oil until done. Set on paper towels to absorb oil. In a pot, and put sliced tomatoes (I usually use four) in and cook with cumin & salt to taste. Add a can (small or regular sized, depends on your preference) of tomato sauce. Add sliced potatoes (I usually use four large red potatoes). Cover with lid and cook on low. In a pan, cook ground beef with cumin & salt. Add the beef to the potato mix, and then add the eggplant. Add more cumin/salt as needed. Cook on low for half an hour.

I used THIS paste (it's crazy good), and added potatoes, carrots, onions, peas, and bamboo shoots. I use coconut cream instead of the water the recipe calls for.

That one I sort of threw together. I bought beef cubes (~1.5 lbs) and cut them a bit smaller. Browned them in a pan with oil, pushed them to the outside of the pan and put some red curry paste (about two tablespoons) in the middle. You want to let the paste heat up for a bit so you see the oils separate from the rest of it. After that I added 1 can of coconut cream and mixed it with just the paste/oil in the middle. Once these heat together, you should still see the oil leaving little grease spots. Then I added about 1/2 to 3/4 c of coconut milk (the carton kind) depending on how liquidy I wanted it and any veggies. For this, I did peppers and bamboo shoots. I mixed it all together at this point and let it simmer and heat through for about 30 minutes.

Sorry for the poor organization. It's something I just threw together from reading about curries online.

Thai red curry:

1. Paste (http://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_3?s=grocery&ie=UTF8&qid=1410385019&sr=1-3&keywords=thai+red+curry+paste)
   
2. Coconut milk.
   
3. Chicken (or shrimp and muscles)
   
4. Fresh basil.
   
5. Grape tomatoes
   
6. Pineapple (fresh cubed).
   
7. Sliced carrots.
   
   On low heat with a little oild, mix the curry with enough water to dissolve it. Slowly add coconut milk and water to bring it to fat content, taste, and consistency. Set the chicken on top, but don't mix (I don't know why, but this is what my mother-in-law does). Let it cook slowly and add water or coconut milk to preference after the chicken is cooked. Turn it off, put a lid on, and let it sit for a few hours.
   
   Before serving, bring to a slow boil. Drop the fruits and vegetables in and kill the heat. Serve it with rice.
   
   EDIT: Add sliced jalapenos for more spice, but add them a little earlier than the vegetables/fruit.
   
   BIG OH F**K EDIT: You need fish sauce if the curry isn't already salty. Get some and and salt to taste. If the curry is already salty, then add just a little to bind the flavors shortly after adding the meat.