"Golden Curry" product - anyone use it or familiar with it?

[Hypno-Toad]

@jnglmassiv

I wouldn’t, the Golden is pretty rich already and probably won’t benefit from the milk. But you could reserve a few shavings of the curry for next time you use milk and make a microbatch.

Yeah, whatever purpose coconut milk would serve is probably already covered by something else in the golden curry product.

[Roderick_Femm]

The ingredients in Golden Curry (by S&B who were among the first to produce Japanese commercial curry powder and pre-made curry sauce like the ones we have been discussing):

Wheat flour, Vegetable oils (Palm oil, Hydrogenated rapeseed oil), Salt, Curry powder, Sugar, Monosodium glutamate, Caramel color, Pepper, Malic acid, Chili pepper, Garlic, Disodium guanylate, Disodium inosinate, Celery seed, Mustard

This is about 90 calories per “serving” (serving being defined on the box). Also 800 mg of sodium, about 1/3 your minimum daily value.

[Hypno-Toad]

Maybe I can nuke a frozen chicken patty and toss it on the ramen for a bachelor-style tonkatsu.

[ThelmaLou]

OMG, this stuff is even better today!

Definitely going into the rotation.

[DesertDog]

@Leaper

I knew about Japanese curry before I knew about Indian curry.

I would imagine an awful lot of people in Japan can say the same thing. As said, it’s a comfort food and I can see a three-year old snarfing it down long before knowing anything about Indian cuisine.

[hogarth]

@Roderick_Femm

Among brands, Golden is one of the better ones, he says, and if you like it sweeter and less hot, Vermont brand is good. You can add spiciness by adding SB brand curry powder (sparingly, until you know how much you like) to any of them.

My wife uses S&B golden curry mix when she makes it every few weeks (for when we take lunch to work).