Thank you so much for trying this recipe! , this was so helpful but here where I live we don’t have garam masala is it important ?is there any replacement to it ?what flavor does it give? Hi Justin! Red curry paste can be swirled into your simmering curry anytime to let the flavors bloom and develop. For Indian curries: typically yogurt, cream or milk, plus stock. Be thanked for this (and for all your work too). I tried making Japanese curry from scratch before but the flavor was off. Thanks so much for your recipes! You'll also learn a lot about chili peppers and seasonings, my very favorite things. Hi Helen! Hi Ed! It is the same brand that I bought but my 1 box weighs 100 grms. I buy a bag of curry powder bag from this local Indian shop (I think they import this curry powder from India?). You should see oil start to glisten on the surface of the curry sauce once it's finished cooking. thank u sooo much nami.. i love japanese curry.. i missed it a lot. I’m from Malaysia and nowadays it so hard to find Japanese curry roux. Hope this makes sense, and enjoy the curry! This recipe is for making curry roux. LOL. I use curry powder from the Indian grocery store. This roux recipe is to make Japanese curry, so it’s a paste before adding into the broth for curry. I have friends who also react badly with severe swelling of the joints. You can use Japanese brand S&B curry powder. I know someone who can’t have wheat, Think you can replace the flour with rice flour? Curry sauce is one of the most flavorful of all sauces in existence and forms the basis of an infinite number of deliciously complex dishes across the globe. I hope you liked the recipe. I fry it for about 1 minute in the pan to let the flavors bloom, then add my liquids to form the curry sauce. I know it sounds crazy, but yes… you can of course take a few seconds break in between, but you will see the roux is boiling and you will want to stir just to make sure it doesn’t burn… I’ll make a video of this process one day. This curry roux is for 4 cups of liquid, so you’ll need all of this roux for the chicken curry. I keep it simple so that when I make different curry, I’m more flexible with seasonings based on what I use. Thank you so much for your kind feedback. I was wondering if you could explain why the flour/butter roux needs to be cooked for 20-3omin as opposed to just 2-3min like I’d do for cheese sauce? No MSG, artificial flavors and other food additives that are commonly found in boxed mixes. Hi Nami I have just tried out this recipe as my daughter needs to use the roux method for a curry dipping sauce for skill recognition in her catering exam this week. Hi Lili! Hi Dominique! Can not wait to share this recipe with my friends. I think the heat was stronger than mine, but it’s okay if it worked. Please read my disclosure policy for details. . For years I have been looking for a way to make my own version of S&B curry but up until I found this, we thought it was Chinese not Japanese! Curry pastes can then be used to as a rub or marinade on vegetables & meat or will form the base of a homemade curry sauce (just add liquid!). Therefore, it’s impossible to make it just like S&B curry roux. For many people, cooking Japanese recipes with unfamiliar ingredients is a new challenge they want to take. This roux is the most fun thing to make and the kitchen smells so good. You can make double the roux and add more to the curry broth to thicken more. If so, should ithe roux be constantly stirred? . While there are many components that go into a great curry, at a minimum you need a flavorful curry powder or a curry paste, which is what we’re making today. The simplest thing you can do is simmer the sauce for an extended period, about 15 to 30 … It is fresh and huge on flavor, and you can control what goes into it to fit your own palate preferences. You can customize the flavor, spice level and thickness to your preferred taste each time you make it. If you have any of these spices, it’ll help a bit. Hi YTL! Hi Thomas, Thank you very much for trying this recipe! I hope you enjoyed this roux too! Thank you so much for your kind feedback! I made this last night and used your instant pot chicken curry recipe and it was fantastic. Hi Gin! However, American products started to avoid MSG more seriously and that became a sales point. I have toyed around with this recipe several times & I have always added about 1T of curry powder (as well as salt) with a very good result it's even better the next day. And it takes time to get that color on low heat. Hi Bobby! I’m glad you found this recipe and hope you will like it. If it didn’t, then I simply think the amount of flour was more than needed (or butter wasn’t enough). And I really want to show him this wonderful curry dish. It’s my job and desire to explain the dish name’s meaning (often Japanese names don’t make sense to them), the history behind, how Japanese people eat this dish, or what kind of substitute they have to make, etc to make the process easier and less scary for them. こんにちは！ Thank you so much for following my blog for a long time! Roughly, 4 Tbsp = 1/4 cup = 30 grams. Do I just make this or double the ingredients? Help! Simply because you will need to make roux, and roux is made out of fat (butter, oil, ghee, etc) and flour. To be fair, the word "curry" refers to a lot of different things depending on where you're getting it and in what form, and given its many variations, will affect how it tastes and how it's used. , Oh, I’m just making this recipe again and realised I forgot to say thank you for your response! Maybe test and see which one you like better? Yes, we have talked about the knife I like in this post: https://www.justonecookbook.com/your-guide-to-japanese-knives/, And my favorite knife is here: https://kikuichi.net/collections/nwd-series-nickel-warikomi-damascus/products/nwd-nickel-warikomi-damascus-45-layers-rose-wood-gyuto?variant=31159838572592, Everyone holds the knife differently and I really recommend testing it out. The Japanese curry roux is pretty convenient and good (despite all the preservatives and MSG etc) but homemade curry is pretty delicious too! Yes I go to Nijiya and they have their own brand as well as Yamaki brand that has Mutenka (No MSG). I “tried” my best to make Japanese homemade curry roux. I just made this and it turned out great. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. I will now be making it from scratch every time and combine it with a boxed roux. 1 Tbsp = 14.2g. Hi Crystal! Hi Audrey! Haha I’m so glad you like this recipe. Will try it soon! , I’ll love you forever for this recipe. Thank you for trying this recipe. Hi Suzan! I updated my recipe with the information. Taste and adjust to your personal tastes. Do you think it’s ok as a substitute for the all purpose flour? You will need about 4 cups to use all the roux. ありがとう, Hi Vanda! Those premade curry roux has lots of MSG that makes it “tasty” chemically. . If you make the chicken curry according to the recipe, it requires 4 cups of chicken broth (liquid). Thanks a lot. . Hi Junko-san! Maybe you can add more apple (or even apple sauce) an honey to make it sweeter when you make curry. Most cultures have their own take on a curry sauce that can be spiced and flavored to make several dishes. 3 Tbsp unsalted butter (42 g) 4 Tbsp all purpose flour (30 g) You can use GF flour as well) 1 Tbsp curry powder (6 g) 1 Tbsp garam masala (6 g) ¼ tsp cayenne pepper (1-2 g) (optional for spicy). Hi Iain! . I’ve made this recipe with two different curry powder in the past. It cooked 15 minutes, but now that I think about it it was on the smallest stove on minimum heat. That’s a good question… I’ve only tried with regular flour and can’t really tell if rice flour or gluten-free flour will work. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Garam Masala contains a lot of spices, so I like using it (but maybe just me). This recipe makes you about 1 cup of finished red curry paste, unstrained.