Japanese Curry Rice

Japanese Curry Rice

Japanese Curry Rice is absolutely delicious. Here is how you make it:

The Rice
Cook a pot of your favorite white rice. Start the rice before making the sauce. We use a rice cooker.

The Sauce
We use Golden Curry Paste. It can be purchased at most asian food stores or on-line here. See below pictures. Follow the directions on the box. Here's what we do:

You can use any meat or seafood that you want such as chicken, beef, hamburger, pork, shrimp or a combination of any or all of them. We normally use chicken. Dice up a package of chicken thighs. Put the chicken in a big pot that you have sprayed with Pam. Sautee the chicken. As the chicken is sauteeing, open a pack of frozen chopped onions. cook the onions in the microwave on high for 4 minutes to defrost them. Put the defrosted onions in the cooking pot of chicken. Then do the same for a frozen pack of red, green and yellow peppers and a pack of frozen mixed vegetables of your choosing, one at a time, all the while keeping the pot cooking. You can add a can of mushrooms and a pack of cut up cooked hotdogs. Once everything is in the pot let it boil for a few minutes so that everything is hot and cooked. Now read the golden curry box and put in the amount of water for the amount of paste that you are going to use. We would use 2 - 3 oz or 1 - 8 oz box which would require 5 or 6 cups of water respectively. Let it come to a boil again. When it is boiling break up the bars of curry paste and put in the pot, stirring pretty good so it all disolves. Add more water or more curry paste to make it more like soup or thick gravy, whichever you prefer. Let it boil for a few minutes and you are done.

Serve
Put some rice on a plate or in a wide bowl. Spoon the sauce over the rice.

Directions from the box:

Cut 1 to 1-1/2 lbs of lean beef (or chicken, lamb, shrimp, or tofu) Dice one large onion. In a large skillet, sauté meat and onion in oil until lightly browned, about 3 minutes. If desired, add carrots, potato, celery, or just about any vegetable you like. Discard excess oil. Add 3 cups of water and bring to a boil. Reduce heat, cover and simmer until meat (and potato) is tender, about 10 minutes. Break Curry Sauce Mix (roux) into small pieces and add to pot stirring until (roux) is completed melted. Simmer for another 5 minutes or so stirring constantly. (If sauce becomes too thick, just add water). Pour over freshly cooked rice.

Bill & Jackie's