I’ve always been a fan of Japanese curry, and I usually keep one of those Glico Japanese curry blocks at home! Recently, I began to wonder whether it would be much more work to make the curry from scratch, because surely, it must taste better! And it turned out that the extra work is only in prepping a few additional ingredients, but the cooking time is still the same. Considering how much better (and fresher) it tastes, it is so totally worth it!
In this recipe I use beef, because I just LOVE the flavour of beef with this curry, but you can use any other protein you like, or add no protein at all. It’s common in Japan to make the curry sauce sans meat, and serve it with a piece of breaded and fried pork cutlet. So you can really take the basic idea of the sauce and apply it however you like!
For full written recipes: http://paiskitchen.com/japanese-curry/
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com