I’m not sure how or when or where I acquired this recipe, but it’s fantastic, and makes great holiday gifts. Best of all, it’s pretty easy; you don’t even need a candy thermometer! I especially love mine with cashews and pecans, but don’t feel obligated to add nuts at all… It’s just as addictive plain. Continue reading
Those who know me know my love of curries. I am, after all, from the curry-heavy country of Thailand! Although Thai curry has a special place in my heart, there are so many other delicious curries out there. A favorite in my home, especially with the kids; is Japanese curry; its mild and slightly sweet flavor usually win even the pickiest taste buds over pretty quickly.
Generally, Japanese curry is sold as a convenience food, usually sold in flavor cakes at the grocery store, and quickly prepared at home by adding fresh vegetables, water, and protein. Largely influenced by Indian curries, this sweet, fruity curry is uniquely Japanese. These flavor cakes are readily available in the United States, but sadly, none with a hechsher, and some riddled with animal fats. No worries, though, because with only a little extra work, you can make fresh Japanese style curry at home without the chemicals and treif ingredients. Best of all, you can make the curry paste ahead of time and store it in the refrigerator for later use. Just ball up enough of the paste for each batch, and proceed with the stew as indicated.