How to Make Japanese Curry

Whenever Japanese people ask what your favorite food is, do everyone a favor and don’t say “sushi.” Because sushi is what they think you’re going say. It’s what they want to hear. But that’s like a black guy saying his favorite food is fried chicken. Now it may be—-who doesn’t like fried chicken?—-but if you’re black, you don’t say it. I don’t know why, since I’m white, but that’s just how things work.

So don’t say “sushi.” Instead, say “curry.” Because curry is every Japanese person’s favorite food. I mean, I guess if you’re black, you could say “sushi,” because at least that’s your second worst answer, but still, “curry” is better. Try it—-ask a Japanese guy what his favorite food is.  He’ll think for a moment and then say something like “Uuh, fried chicken.” Because really his favorite food is curry, but if you’re Japanese, you don’t say it. That’s just how things work.

Curry actually is my favorite food. See, I’m not afraid to admit it. I eat it about five times a week, because making it is butt easy and it tastes fantastic. But before you rush off and mix up a steaming vat of deliciousness, you need to make sure that curry is appropriate for your situation. People are really good at talking about how to do this or that, and really bad at discussing whether or not you should. Belly dancing’s an excellent example. Anyway, curry.

The Curry Suitability Calculator

To determine if curry is the right choice, right now, simply rate the following on a scale of 1 to 10:

How broke are you?
Is payday still a really, really long way off?
When you look at your naked body in the mirror, how much do you think, Oh the hell, I might as well just eat that tub of ice cream and worry about dieting tomorrow?
How sure are you that you won’t suffer a massive coronary in the next half hour should you suddenly introduce a significant amount of saturated fat into your arteries?

The higher the number, the higher your Curry Suitability Factor. Anything above 25 and you can safely put on your chef’s hat. I assume I’m not the only one who wears one instead of pants in the evenings. I really gotta buy some curtains.  Anyway, you’d ideally want to make curry after blowing your entire monthly paycheck on too much booze and sushi, then failing to hunger-strike your way to payday. That’s when it’s at its flavor peak.

How to Make Curry

Once you’ve determined that you’re A) broke and B) don’t give a damn what you look like, it’s time to get cooking. Now, If you’re a real man’s man, then making curry involves only two steps:

1. Put a bunch of stuff in a pot
2. Add some curry

That’s about it. All the macho people in the house can stop reading at this point. If, on the other hand, you’re a guy who moved to Japan for some reason he can no longer remember and then started trimming his eyebrows and wearing skinny trousers, then you probably need a few more details. Never fear—-man’s man Ken Seeroi has got your back. I know that sounds kind of gay, but just relax and go with it. Sure whatever. That’s the attitude. Anyway, let’s get started. Go buy yourself some

and carrots.

You’ll also need a package of Japanese curry. That’s the secret sauce. And don’t think you can just fake it with Indian or Thai curry or something. That’s not the same stuff. Japanese curry comes in cubes, and is dark, sweet, and thick. Picture floating in a bathtub full of molasses. It’s packaged like chocolate, and no, you can’t just eat it straight with some carrot sticks, because I know a guy who tried that while drunk and it was not tasty at all. So you’re gonna have to actually do a minor amount of cooking.

Could you make your own curry from scratch and not use the cubes? Sure, but then you could also craft a pot from mud and forge your own iron stove too. Jeez, buy some cubes and get eating already. Packaged curry comes in spiciness ranging from Mild to Holy Fuck, and you can probably find it in your local Japanese grocery store. Or if you live in the middle of a forest or swamp or somewhere, you can order it from Amazon. Maybe someday I’ll branch out into the curry export business. 2014.

All right, once you’ve laid your hands on the necessary ingredients, first wash and peel the vegetables. Japanese people peel everything. If you’re worried about losing the valuable vitamins in the skin, well, take a multivitamin or something, and that’ll give you the strength to keep peeling. Cube the potatoes and soak them in water for a couple of minutes so your curry doesn’t taste all starchy. See, now you’re like a real cook.

What to add to Curry

Do you like meat? Cut up some meat. How about chicken, seafood, or that leftover thing in the back of your fridge? Get chopping. You can put in any damn thing you want, because in the end it’s all just going to taste like curry anyway. Depending on how freaky you like to get, you might want to add garlic, mushrooms, beans, Japanese pumpkin, okra, asparagus, or spinach. Personally, if it’s vegetable matter and it’s in my kitchen, into the fiery cauldron it goes.

So cut whatever you’ve got into large chunks and put it all in a big pot. How much to put in depends entirely upon how much you like leftovers. I love them, since it means I don’t have to cook again for like two months. Curry is infinitely scalable, so long as you maintain Ken Seeroi’s golden ratio of one onion/two carrots/four small potatoes. Or not, whatever. Hey, it’s just cooking, not a science experiment on your stove. Then sauté everything in little bit in a bit of oil. That’s French for “pan fry.” Now you’re getting all international. Then add some water and bring everything to a boil. Reduce the heat and add the magic curry cubes. How many? What am I, Betty Crocker? I’ve no idea. If it tastes weak, add more. If it tastes too strong, add some water. The cubes will dissolve and create a rich and deliciously artery-clogging stew where the longer you simmer it, the better it’ll taste. Curry is pretty impossible to screw up. Just make sure the potatoes are done.

Curry Secret Ingredients

Everyone’s got their favorite secret ingredient that they add to curry. Some people put in chocolate, apple sauce, soy sauce, ketchup, coffee, or some crazy thing they dreamed up when they were stoned. That alone is reason enough to avoid ever going to someone’s house for curry. For me, I put in exactly nada due to my incredible whiteness. That’s Spanish for “a big cup of nothing.” I figure the S&B Curry factory employs about twenty thousand people who are all way more Japanese than I am and if there was something more delicious they could have added, they’d have already done so. Like there’s probably not some Quality Control manager saying, No, that would make our product taste too good, better not put that in. Okay, maybe you could add a bit of soy sauce, but other than that, nada.

Curry Toppings

You can eat curry without any toppings, but a lot of people (okay, me) like to add something cooling to contrast the heavy flavor. Pickled radishes or onions are good choices. But make sure to use Japanese pickles, not those damn green dilly things that come in a jar. Diced tomatoes also work. If you’ve got guests coming, like maybe some Japanese girl named Naoko or something, you can pile on some flash-fried vegetables, such as broccoli or eggplant, and she’ll say Oh, that looks so nice. To balance out any lingering feelings of health, you can also liberally apply Japanese mayonnaise to your plate while she’s not looking. But Japanese mayonnaise, not that horrible sour American stuff that comes in a jar. (Americans love stuff in jars, because it’s a step up from cans. That signifies High Class.)

How to eat Curry

Curry goes with pretty much anything—-rice, bread, hell, just dip your palms into it and it’ll taste fantastic. For me, I like rice, but then I’ve got sensitive hand parts.  I always think of Mitch Hedberg when he said, Rice is great if you’re really hungry and want to eat two thousand of something. But no matter what, use a spoon, not chopsticks, because if you eat with chopsticks, some girl named Naoko will say,

“You know, we eat curry with a spoon.

“Pass the pickled onions,” you’ll reply. “And what’s wrong with chopsticks?

“Such a gaijin,” Naoko will snicker. “It’s too soupy for Japanese people, so we use a spoon.

“You said you didn’t even like curry. I thought your favorite food was fried chicken.

“Who doesn’t like fried chicken?

“Black people, apparently. Then how do you eat miso soup?

“With chopsticks, of course,” she’ll reply. “But that’s different.”

Well, you gotta speak truth to power, but when it comes to Naoko, I suggest you use a spoon. Anyway, if you do the whole thing right and don’t drink too much beer during the cooking process, you should be able to make a flaming vat of wonderful in about 30 minutes, which if you eat it for a month like, uh, some people I know, works out to exactly one minute of cooking per day. Okay, that’s still a lot, but it beats spending eight bucks at CoCo Ichibanya down the street on a daily basis. Curry, like love, is best made at home, or possibly out in a park. Anyway, go get some potatoes and get cooking. Heaven awaits.

49 Replies to “How to Make Japanese Curry”

  1. When I’m asked about my favourite Japanese food, I say udon, o-nabe or okonomiyaki 🙂
    But I also like curry a lot! I found a recipe for people who do have the time / want to cook it from scratch:
    And you can make the curry powder as well (instead of buying the pre-made curry blocks/powder): (though I’d only do that if you happen to be allergic to certain ingredients in those pre-made curry blocks/powder).

    1. Hmmm, seems like the same thing only with about a thousand more steps. But maybe it’s good for people who need a hobby and aren’t super hungry.

  2. An excellent tutorial, Ken. I was only able to read the first half however, as my status of Man’s Man required me to read no further than ingredient #2.

    1. I feel you. In retrospect, I guess I should have put that at the bottom of the article, like PS, if you’re a real manly dude, you probably didn’t need all these instructions, so my bad.

      Well, maybe I’ll edit it later.

  3. I’m sorry, with all due respect, but I can’t take this article serious at all. After all, it misses the _real_ secret ingredient: Tonkatsu. With tonkatus, you have katsu-kare. Without tonkatus, it’s just plain kare. And who’d wanna eat that?

    1. That’s hardly an ingredient, but like a melding of two food groups, like one of those things where they stuff a turkey with a chicken and then stuff a robin or something in the chicken. But still, point taken.

  4. Hahaha, this whole article is hilarious and completely true. Honestly, my favourite japanese food is kitsune udon, (strange I know), but I like to say it’s natto for the kicks I get when I see their japanese faces. C’mon, you know what their faces would look like! Also I might just have to keep this article handy for the next time hunger is knocking and the pockets are empty. 🙂

    1. I love udon too (actually, I love pretty much all Japanese food), but I can never remember which is kitsune and which is tanuki. I really gotta develop a mnemonic.

      And I know what you mean about natto. I eat it pretty much every day, and when I mention this fact to Japanese people, it’s like I told them I’ve invented perpetual motion. Somehow they’ve come to accept that it’s normal for white people to eat raw fish, but beans—whoa, that’s crazy!

      1. Kitsune Udon is called that because it has aburaage in it, which is said to be the favorite food of foxes! Easy if you remember it that way 🙂

        1. So wait, let’s see . . . in Japanese that would be 狐 = 油揚げ and 狸 = 天かす . . . Hmmm.

          Well, it’s not exactly “I before E except after C,” but I’ll give it a shot. Maybe if I tattoo it on my eating arm or something . . .

  5. CM – another fine Non-PC work of art. You could turn this into a Saturday night live sketch that would ROCK!! I just imagined John Balushi in his Japanese Garb as Samurai Futaba doing this and laughed again. I do enjoy reading your work so much!

    1. Thanks much. Yeah, Japan isn’t exactly the most PC place, so I guess that’s reflected in my writings.

      I do think about making little video sketches of Japan, but that would be a whole other project. Well, one thing at a time. But maybe one of these days.

  6. Funny as always ken boy!
    However if you are a true curry fan, you need to give Ethiopian curry dishes a try. They are pretty good, like you just $20 inside one your shoes good. Also yoghurt is one of the best thing to have with curry, either Greek style or natural.

    If you care to give it a try here is my version (not at all authentic) of a dish called Doro tibs. Everyhing bellow this point is just recipe.

    vegetable oil 1/2ncup medium brown/spanish onion, chopped 2 1/2 teaspoon chopped fresh garlic 3 medium heap tsp teaspoon chopped fresh ginger 3 medium heap tsp teaspoons mitmita or cayenne pepper 3 tsp teaspoon ground cumin 2 1/2 tsp teaspoon ground cardamom 2 1/2 tsp fresh tomato, diced 4 tomato large (or just as much as you want 2-3 tins is good) chicken breast, cubed 1kg + 2 heaped tsp beef stock in about 1 1/2 cups water sumac (not really needed, adds a nice sour raisin taste) 2 tsp

    In a pot over low heat, combine the oil, onion, garlic, ginger, chili powder, cumin and cardamom, and cook, stirring, for 30 minutes. 30 min is important

    Chicken i liked to grill half of so some bits where nice and chewy and other soft and crumbly it’s up to you, but if your going to grill some its best to do it while the spices and frying. add tomato to pot maybe cook for 5 min adding salt to taste

    add beef stock

    add sumac

    Now the chicken the bits that arent grilled or all of it.

    cook for as long as you willing to wait say 40-50min

    add any vegetables you want

    if you have grilled chicken add it in for the last 20min iv founds works best.

    and your done + yoghurt, cucumber and rice, the Ethiopians eat it on these giant pancakes, you might like to try them they are really good but annoying to make.

    1. Ethiopian curry?! That sounds good as hell! I’ve never met a curry I didn’t like, and the idea of eating it atop a giant pancake sounds like a dream, although I have a feeling the diameter of said pancake exceeds the width of my entire kitchen area. Maybe I’ll make it on the balcony or something though. Thanks for the recipe.

  7. You’re writing recipes now!? Excellent, please make this a regular segment!

    Haha this was really great though. My only issue with curry is that as a person living alone, I feel like I’m eating curry for a week straight after I make it. Tried freezing some once and the potatoes defrosted all weird and gross.

    You’re right though, if one more Japanese person tells me their fave food is sushi one more time…

    One of my favourite foods is mochi – when I tell them that, they’re shocked/impressed at the same time. Guess it must be like the natto effect?

    1. Yeah see, that’s where we’re different. By some genetic defect, I’m completely content to just eat the same stuff day after day. If I was stuck alone on an island with nothing but a pot of curry, I’d be completely happy.

      …actually, now that I think about it, that’s pretty close to my situation. Which, be extension, means that I’m completely happy, which is good to find out.

      Anyway, yeah, leave the potatoes out of the curry if you plan to freeze it. Then when you reheat it, just cut up and nuke up the potatoes and throw them in.

  8. Ken, I really think you needed one more step in your curry instructions

    1) Find any meat (Like most important step, though avoid using the neighbors cat)
    2) Put a bunch of stuff in a pot
    3) Add some curry

    Because curry isn’t curry unless it had an animal added to it at some point in its making…

    1. I agree that a lot of Japanese curry from restaurants has some meat in it, although the amount is so minor that you wonder why they bothered. I’ve had it with wild boar and even with bear meat.

      But I’ve also had curry made with only seafood, and only vegetables, and it was just as good, which leads me to believe that meat isn’t a necessary thing, unless you want it to be. Basically, it’s all just going to taste like curry, so I’d say you can safely add or omit whatever you want.

  9. Haha this post is great. I love Japanese curry – spent most of last year eating it as I had terrible cooking facilities and no time. I want to say I got sick of it, but then I went to coco’s twice when I was in Japan and fell for it all over again. Unfortunately I live in a place without any Japanese curry now, and am unable to afford the hiked up prices of buying Japanese food online. The curry actually isn’t too hard to make from scratch – it just takes much longer than it should and requires expensive and hard to find S&B curry powder (ideally).

    Also – “if you’re worried about losing the valuable vitamins in the skin, well, take a multivitamin or something” This reminded me of a Japanese drama I watched where the two woman microwaved some instant curry, then put some multivitamins in a pepper grinder and applied liberally to their curry…

    1. “This reminded me of a Japanese drama I watched where the two woman microwaved some instant curry, then put some multivitamins in a pepper grinder and applied liberally to their curry…”

      Seriously? That’s awesome. I never heard of that, so it’s a pretty funny coincidence. I guess all people in Japan actually do think the same way.

  10. False advertisement at its finest, Ken!

    You might be trying to deceive newcomers, but I have been to Japan, and ate what you describe, and this food is called KAREH. Real CURRY is nowhere to be found on that archipelago.
    Many people make mistakes like that – things are mislabeled in Japan all the time. I remember walking into restaurants that claimed to serve SUSHI and instead they sell you something called NIGIRI, which is shaped like a little pillow with stuff on top, has no imitation crab, no avocado, no cream cheese, or any other sushi ingredients. Then next door they sell O-NIGIRI, which you would think is a donut-shaped NIGIRI, but it’s a triangle of rice and seaweed instead. Do you know what they mean by DONUT there? A KAREH-flavored biscuit is one, I learned that much!

    I once asked for a TACO in the supposedly-Mexican place there, and got an OCTOPUS BURRITO.

    Japan is a treacherous place…

  11. Surprised this didn’t make the top 9 things of Japan. 🙂

    Kabu is a great addition to the vat. Gobo was not. Udon wasn’t so good either as I found the noodles got gummy fast.

    I’m still looking spicy curry. If you have recommendations let me know but currently I just add liberal ichimi at the end.

    1. Curry could probably stand alone as the top one, actually.

      Yeah, gobo is a dubious choice. Too fibrous. Best just make kinpira out of it. Renkon, on the other hand, goes with just everything. Man, is that good.

      I know, it’s pretty hard to really boost the spice level of Japanese curry. I found this powder in the 100-yen shop that’s habanero curry powder. There’s also a habanero shichimi that looks very similar. Either of those will help, if you can find them. Even still, it’s a little mild for my fiery appetite.

      I had a jar of freshly ground togarashi peppers for a while, and that actually worked, so I’m thinking that’s what it takes—dice up some fresh togarashi or habanero peppers.

      If you’re really into wild tastes—and I’m not necessarily recommending this, but I like it—you can top your curry with kimchee. I think it’s pretty fabulous, but drinking a lot of beer probably helps.

      1. Kimchee and curry is pretty off the wall. I’m not even sure how that works separately much less combined.

        I like Zoomingjapan’s idea on the sausage especially since I’ve discovered that this seems to be the land of sausage. Everywhere I look, there’s sausage.

        I’m off to find some habeneros. With Sriracha’s hot sauce factory being shut down due to the stink of production (only in the US), I need to find more sources of heat.

      2. I just imagined someone’s breath after eating curry made with fresh ground togarashi peppers topped with kimchee, followed by a beer. Add some extra garlic in the curry, and that’ll be a mighty fine stench.

        1. Yes, curry should either be eaten all by yourself, or with someone else eating it at exactly the same time. And never for breakfast, although it’s tempting.

  12. I like Japanese curry, but I can’t handle Indian curry. I generally can’t eat spicy / hot food.
    I don’t eat curry often – probably also too lazy to make it.
    Also, I’m German, so I probably shouldn’t eat stuff like carrots, but potatoes and sausage.
    Maybe I should try to make a sausage curry??!! …..

    Where was I?
    Oh, right! Eating with chopsticks vs. eating with fork, spoon and knife ….
    I’ve seen Japanese people who were eating their Italian pasta with chopsticks ….. and whenever I buy a cheese gratin, they give me copsticks instead of a plastic spoon. PLEASE USE UR BRAIN WILL YA???? -___-

    At least they give me chopsticks recently.
    When I first moved to Japan they wouldn’t give me anything … they probably thought foreigners just eat everything with their fingers ….

    1. I am certain potato and sausage curry would be delicious. A carrot or two wouldn’t kill you though.

      Ever since childhood I’ve eaten everything with chopsticks (with the relatively recent exception of curry). I can’t even figure out the mechanics of using a fork. Is it like a little pointy shovel for your mouth? Eating salad with the darn thing is next to impossible.

    1. Man, put me at a yatai with a bottle of Asahi and a little plastic box of red ginger and some sesame seeds and I’m all over that.

      I’m pretty sure the feet of said pigs is the best part of what’s in tonkotsu ramen. The taste is to die for; the smell is to die from. As long as you don’t see them making it from scratch, you’re safe. As they say, ignorance is delicious. Well, at least I say that, but still.

  13. Nice story about curry. I prefer the S&B mix curry where they mix 2 flavors or curry for one bomb tasting mix. One thing that you should point out is that Japanese curry from a Japanese market is preferable. Without all that MSG it just wouldn’t give you the crackish fiending you get so accustomed to. Same with the kewpie mayo and other Japanese brands of mayo. Again the MSG takes it to the lead in taste tests. My Japanese market is the only place I can get a mix of salt, pepper, ginger, lemon, msg, and sesame seed seasoning. Speaking of which. I think it’s time to head to my local Japanese market for a big bowl of MSG infested pork cheek ramen. Always makes it good to the last sip.

    1. Yeah, there’s a real cultural difference. People in the West have somehow bought into the notion that MSG is horrible, where in Japan supermarkets are selling salt shakers full of the stuff. Nobody here thinks it’s bad, and nobody’s having seizures over it either. It may not be the healthiest ingredient, but I doubt it’s the worst thing that’s in curry.

      And when it comes to ramen, there’s at least three or four things you’d have to eliminate before MSG, starting with the fatty pig bits, greasy noodles, and salt-bomb broth. All you’d have left is an empty bowl with some artificially red ginger and a few grains of MSG. Hell, the MSG’s probably the healthiest thing in that bowl.

      Here’s a good article about MSG for anyone that’s interested. Of course, I don’t know why you’d read something if you’re not interested, but anyway, here it is:

  14. I found some of that Golden Curry stuff in a shop over here in the UK (of all places). Boiled a bit of it up, pan-fried some lamb, some veggies and then chucked the whole lot in a slow cooker for 8 hours. It was properly tasty.

    Keep up the good work on your blog Ken and have a happy new year.

    1. Ah, the slow method, that does sound properly tasty. My recollection of the UK (okay, London, really) is that curry is basically the national food. I used to do a lot of slow cooking, before I moved to Japan where everything seems to be done at hyper-speed, and it was fantastic. I guess I forgot how good things can be when you do them slow. It’s kind of a foreign concept here, like sleep.

  15. Golden Curry is amazing! You can buy it anywhere in Australia. Every major supermarket stocks it. The only problem is that i can’t find the red things anywhere. I once found them in a Japanese food mart, but then i moved and forgot what they were called. Those bright red semi translucent squares every western japanese eatery dumps on top of your food. It’s not ginger…it’s something else…
    If anyone knows the name of the sweet red things please let me know! Because i’m too lazy to do my own googling.

    1. I think you might be looking for Beni shōga. Not 100% sure though, because there are also some confusingly similar other red pickled things that can get served together with curry. Unfortunately I never figured out the details. Maybe Seeroi-Sensei can enlighten us both!

      1. That sounds exactly right, and if so, it is ginger, just colored a shade of crimson that would made an FD&C-red M&M green with envy. Oh, you crazy Japanese, with all your healthy colorings and preservatives.

      1. Hmmm, could be—福神漬け is basically root vegetables pickled with soy—but why would they be red? Maybe too many M&Ms in the mix.

  16. Ken Seeroi, what did you do to meeee??? Ever since I discovered your blog (two or three weeks ago), I’ve done nothing but binge read. I couldn’t wait to finish work so that I can get my Seeroi fix. I already mentioned in a previous comment that I started reading from your very first post. Your articles are seriously addictive. I’m now a Seeroi junkie! I’m scared now because I’m almost current. Please write moooore! I don’t wanna go through withdrawal!

    Anyway, what I really want to say is that you write SUPER stuff. I don’t know how you do it. You’re blessed with an awesome talent. And I already told you this but I’ll say it again. I love you!!!!!!!!!!!!!!!!!!!

  17. you are my spirit animal. thanks for this awesome guide and keeping this girl’s stomach moderately happy (my hips and arteries, however, are another story….)

    1. Spirit animal, eh? Like a goat or something?

      So curry as a health food…well it’s got vitamin-rich vegetables and all that anti-inflammatory turmeric…all doused in delicious saturated fat. So I figure that’s pretty much a balanced diet.

  18. Curry is also very good with egg noodles. I got the idea while eating beef stroganoff. Also a mix of java and kokumaro cubes makes for a very good curry.

  19. you can make your own house curry from scratch. Just get some flour butter onions chicken bullion cubes wostershire sauce, tonkatsu sauce, honey and curry spice. caramlize the onions, pour water over that, make the roux in another pan with the flour and oil or butter, mix in the sauce, brown the spice a bit mix to the roux and then add it into the water and onions

    I add fried chicken to it. marinate the chicken in lemon juice/milk (they dont have butter milk in japan) or some times I add jalapeno vinegar and mustard to the milk for an added zing, then roll the chicken in the flour spice coating mix of your choice, let that “set” for an hour or so in the fridge then add it in to the curry. For my coating I like the curry powder, old bay, cayenne pepper salt and cumin

    Really great stuff, better than coco curry IMO

    For another great karage chicken reciepe try marinating your chicken in soy sauce and ginger all night, then roll it in the batter mix or make your own Awesome as well )

  20. Of course I fry the chicken before I add to the curry ) The set part is important to get the breading to stick. Oil temp is important also. Throw in a cube of bullion to season up the water and onions.

  21. “..Because really his favorite food is curry, but if you’re Japanese, you don’t say it. That’s just how this work.”
    And if you are South Asian, you just don’t say curry is your favorite food. Unless you want to hear “yappari”. That’s just how it works. You could get away with saying sushi or something, may be. I take the safe option and say sukiyaki. But, I love all the types of Japanese food.

  22. Hey Ken! I wonder if you read these old posts. As a broke student who ritualistically spends almost all of their paycheck the week he gets it, I burned this post in my head to make it at at later date. Which was this weekend!

    I have so much curry now! And it was cheap! Thank you!

    In other news I plan on buying a rice cooker next paycheck, simple because I cannot cook rice for the life of me. That was the hardest part. I don’t even want to elaborate on how many different steps were involved in me making the sub-par rice that came out.

    Long story short: I accidentally made 6 fucking pounds of rice because I’m an idiot.

    1. Six pounds of rice, man that’s no problem. Spoon out big servings, wrap in Saran wrap and freeze ’em. Then freeze your leftover curry and you’ve got a metric shit-ton of ready-to-eat meals. Curry and rice is without doubt the greatest food known to man. And it’s easy too, right?

      But yeah, you gotta get a rice cooker. Even new, they’re not that expensive: I bought one before I bought a microwave or even a fridge; that’s how necessary they are to survival.

  23. I’m not trying to brag or anything but I make my own curry from scratch. The roux is surprisingly easy to make & adds virtually no time to cooking the curry, at all. Plus, you don’t have to worry about all that palm oil from the cubes encrusting inside your arteries. But to each his own.

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