How to cook instant Japanese Curry!

I love Japanese curry. To me, it tastes a bit like Maggi kari soup with a thick texture. Imagine that, with tonnes of soft carrot and potatoes over a plate of hot rice. One word: YUMS. Two words would make it: SUPER YUMS. The best part is, Japanese curry is usually sold as an instant paste in Malaysia so anyone would have the skills to cook them. It is just like cooking instant noodles with a little additional chopping skills. I usually make a big batch of curry at once and then freeze the leftovers so that I can have them at some other time by just reheating it. Perfect for those lazy days when I don't feel like chopping and cooking and then washing a chunk-loads of pots, pans and dishes.

Ingredients: (Serves about 5 people)

1/2 a packet of Japanese curry paste (about 100g)

2 medium sized onions

2 medium sized carrots

2 medium sized potatoes

1 tbsp of oil

Water

STEP 1: PREPARE THE INGREDIENTS

This is the brand of Japanese curry that I used. Inside this box, there are two
smaller boxes like the one above. That is half the total paste, so I used one
smaller square box each time I cooked. 

Peel the carrot, potatoes and onions. Chop them up into bite size pieces as
shown above. Please ignore the broccoli, I cut it up for another purpose.

Boil a pot of water and add in the carrot and potatoes. Let them boil for about
5-7 minutes so that they will soften a little. Remove them and set aside.

STEP 2: TIME TO COOK THE CURRY!

Choose a suitable pot to make curry. Heat the pot and add in the oil.
*I used butter since I thought it would smell better :P*

Throw in the onions and stir fry them for awhile.

Then, add in the boiled potatoes and carrot. Stir fry it for awhile too.

Then, following the instructions behind the packet, I added about 600-800ml
of  water into the pot because I am going to add in half a packet of paste later.

Make sure the water is enough to cover the vegetables okay. But don't add too
much of water either or it will be tasteless! Let the mixture come to a boil.

While waiting for it to boil, open up the small packing inside the box and you
will see something like this. A hardened dry paste.

To ensure easy mixing into the pot later, grab a metal spoon and break the
hardened paste into smaller pieces like that. Trust me, its gonna be so
much easier to mix it evenly into the pot of water when it is smaller in size.

When the pot of water comes to a boil, drop the broken pieces of hardened
paste randomly all over inside the pot (not concentrated in one area okay!)
Then grab a ladle and mix the paste properly and evenly into the water.
Ensure there are no clumps of paste left. Then, let it boil for another 3 minutes,
or until you notice that the curry has finally thickened!  ☺

STEP 3: SERVE HOT!

Tadaaa! Fresh from the pot, thick and yummy Japanese curry!
Well, if you're Malaysian... this will definitely not be spicy under our standards.

Oh, did I mention that Japanese curry goes super well with our Nestum Fried Chicken recipe?

Just put some cooked short-grain rice and Nestum Fried Chicken on a plate, and pour over some Japanese curry! It's a complete meal ☺♥

Happy cookin' ☺