I remember scraping all the curry from the pot as the taste was simply that good and I didn’t want to waste any of it. Japanese curry is less heavy than Indian and less creamy than Thai — it ...
Alternatively, if curry is more your thing ... Aya says: “This is the foundation for many Japanese recipes. Of course, you can easily buy good-quality dashi powder nowadays, and it’s instant.
Curry leaves are increasingly available in supermarkets and can be found in many Indian or South East Asian grocers. Fresh curry leaves freeze well and retain their flavour for many weeks ...
If you frequently find yourself at Japanese restaurants and diners, you may already be quite familiar with curry udon. From intense taste to comforting textures — this dish has it all. The next time ...
Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later. Place all of the ingredients in a food processor and blend to a paste.