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

My son lived in Japan for eight years. When he came home, he talked about Japanese curry being a common and frequent meal; something like hamburger is in the U.S. We heard about this curry long before we actually ate it. Well, my son was laid off and out of work. So to cut costs he moved back home. That's when he finally made the much talked about curry. It wasn't bad. But neither was I impressed. Plus It is an obviously processed food, probably more so than hamburger helper, tuna helper, etc.Over the course of the year he stayed with us, he did this curry a few more times. I discovered that curry is an acquired taste. And it helps if you have an idea of what YOU want the end product to taste like. This mix can thicken up quite a bit. So if thick sauce is not to your liking you just experiment until you find the balance of water and bricks that suit you. Also, depending upon your taste, you use more or less of the bricks (it comes as a solid with sections like a Hershey bar). Its up to you what you put in the pot. We like diced carrots, potatoes, mushrooms, and usually diced chicken, although it tastes good with diced beef. And this mixture is served Asian style over Japanese rice. Yum! The Japanese rice has a texture and taste we like over standard grocery store fare.We make a big pot (like stew) that is good for several meals, lunches, and snacks. This is a comfort kind of food. enjoy!BTW, I have found this cheaper in the local Asian market. However, the availability is spotty. So I order a few of these on Amazon free shipping whenever I'm buying something else that ships free with orders over $25.00.

Tried House and other brands of Japanese curry sauce mixes, but S&B Golden just rises to the top. Medium Hot does it for me as back in the day their max was "hot" which was so hot, that that was ALL you could "taste".I make it with pork which I note that in their newer more english friendly that they fail to mention. I've also tried chicken and beef, but found that for me at least, pork worked out best flavorwise.I would AVOID their teeny tiny package(what is it 2.4oz or something? I use a package and a half of the 8.4oz myself in a decent sized pot, plus a few pounds of pork(cube raw and brown it, it works MUCH better trust me as I've tried just baking chops then cubing and well, it wasn't the same), onions, potatoes, and carrots...) as I'd consider it ONLY useful for single serving, and that's ALL that local stores carry excepting the 2 Asian stores(Japanese/I guess mostly Chinese, but it's closer and the owner said that her husband liked S&B Curry too... but that's all that they carry Japanese...)...and remember boys and girls avoid sukiyaki in Mexico(Mexico City specifically/raw eggs), unlike my sister who just had to experience Montezuma's revenge personally...Also, I like Thai style coconut curry, I'm not much of a fan of most Chinese style curries that I've tried, nor the Indian curries which all seem to be purely vegetarian at least around here... *growl* need my animal protein or I'm not a happy camper at all.

How to make super easy, and yummy curry:1. Toss a 2-3 lbs worth of boneless, skinless chicken breasts in the crock pot. If you only want to make 1-2 lbs, that's OK too, just use half-a-box of curry instead of a whole box in step 3.2. Once chicken is done, remove it the crock pot, and clean the gross white crap off of the chicken, and out of the crock pot.3. Dice up the chicken, and return it to the crock pot. Add the box curry mix according to the directions on the box except use a less water, since it is going in the crock pot. Remember that if it is dry you can always add more water, but it is pretty tough to remove water after the fact, without screwing up the seasoning ratio. Keep cocking it until you figure the seasoning has sufficiently soaked into the chicken.I serve mine over rice, and ocasionally add lentils in step 3 if I get the craving.It is notable that medium-hot is really just medium. Nobody I have served this too, thinks medium hot is any hotter than what one would call medium.I have this stuff on a bi-monthly delivery with subscribe and save.

Sadly golden curry uses MSG which is not the best thing out there for you as far as food additives, but lets face it, you don't eat curry too often here in the USA. A word to the wise, medium hot is a lie, this is the most mild curry you will ever have. Toss in some ghost pepper flakes, chilli powder and fresh ground pepper, then we will talk about medium hot. I love the flavor of the golden curry though over Indian curries as it doesn't smell weird when you cook it with meat. Oh, if you don't cook it with meat, use coconut oil to caramelize the onions. You can make this as a soup or as a stew depending on your desires and preferences. I like to fry the veggies add water and melt the cubes into a thick stew and serve atop rice. Good luck with your version. :) Oh, there are 2 bars of 4 blocks that are in separately sealed packaging inside, so you don't have to make the whole package at once.

Oh my goodness, this is so good! This is what my dad used to make for me at home so I was so happy to be browsing amazon and recognize the box. THIS is curry!My only complaint is that the instructions on the back are for the whole, 12 serving box, the nutritional info is for 1/12th of the package... and the curry concentrate itself is divided into 8ths. Yikes! I'm not that good at math! :)Still, this stuff is delicious. I even went 'lazy mode' and used canned carrots and potatos. :)It's pretty basic though, get meat, chop, cook with onion. add veggies, cook, add sauce mix and liquid, cook!and it's SO delicious. I eat it without the rice. I can't eat the rice anymore. I wish I could. the rice is the best part :(