S&B Golden Curry Sauce Mix, Medium Hot, 3.2 Oz

this is the best Curry I've had in a while. it tastes like Curry that has been developed at least over a couple hours. it's a great shortcut and works well with sweeter vegetables like onions carrots and celery I'm going to add it to my next order right now.

this is Japanese curry which means it's nothing like Indian curry. I was stationed in Okinawa for 3 years 03-06 and started eating this curry. (Coco curry house). my teenager just dove right in. by the time I left I loved it too. everyone explained about this curry and I am still making it. you can put as much meat (or not) as you like. but ensure you get the carrots and tiny red potatoes. in the winter, it keeps you healthy. don't forget to use a pepper grinder. freshly ground pepper activates the tumeric in the curry. LOVE IT!!!!!!!

A weekly staple in our house! Absolutely delicious and easy to make. It does have a slight kick to it but it's not overpowering. We always make it with chicken and it's so good. There is a mild version if you're extra sensitive to spice. 100% recommend giving this a try!

I love this. It's so robust and yummy in your tummy. It's not that spicy honestly. It's easy to dissolve when cooking and goes great with jasmine rice. The only trouble is the amount of veggies stated. I just add a generous portion to the actual amount and add a lil bit more water. It turns out perfect.

An easy curry the whole family loves! The only thing is the box calls 2.25cups of water per 1lb of meat which I've always thought was way too much. I always do a family size pack of boneless skinless chicken thighs (3-4lbs), 2 boxes of curry, and the 2.25cups of water. Turns out perfect every time!

Easy to store (because it comes in compact cubes) and use written needed. Very tasty. Recommended in a NYT recipe, Japanese Ground Beef Curry, which was delicious! https://cooking.nytimes.com/recipes/770863996-japanese-ground-beef-curry?unlocked_article_code=1.ZVA.hXSe.Wf8Z26CdQ-JA%26smid=share-url

I love rice and I've always wanted to make curry rice and this enabled me to make it with a flavor profile I kept heaing about. It took a few tries to get the heating requirements down so that it would break down as it should without clumping, but in the end it's great. As I like making a thicker curry I use 3lbs of grass fed ground beef per box. I use sliced carrots, diced potatoes, and I tend to add other spices to make it even richer like turmeric, cayenne powder, chili powder, a bit of black pepper, and if I want it nice and hot without ruining flavor I'll add pure capsaicin extract. I would recommend that when you'd like to use this to combine in warm, but not hot water. If the water is too hot or boiling, it'll clump up, burn, and won't combine into a roux that you can readily use. If you combine in warm water and slowly raise the heat up, it'll dissolve easily and then you can use as a base sauce on its own or use as instructed with beef, chicken, veggies, and put over rice, pasta, or anything else you can create.

This is good. Never used it before, but it is great. Not spicy enough for me, but that can be cured by adding a little more heat. This is a great taste, which I will be using a lot in the future.

This is a must have in my pantry. Best with chicken and beef. It has your whole house smelling so good. It has clear directions on the box. It's the best thing you can do for your taste buds.

This is a great quick easy way to make curry. I still like making it from scratch sometimes but this mix is an easy cheat when I don't have the time or patience to make it from scratch.