I made an excellent curry rice (kare raisu) Sunday - cougarguard.com — unofficial BYU Cougars / LDS sports, football, basketball forum and message board

myboynoah · 07-15-2008, 08:19 PM

We had it again last night (in many ways it's better the second day).

I've hit upon a great method, browning the pork and then stewing it with onions, garlic, and some of the curry block for about one and a half hour before adding the carrots. This way the pork stays moist and tender.

I'm a big Vermont Curry fan and I use a combo between hot and medium hot. Before adding the potatoes, I separately bring them to a boil first, so they don't break up too much in the curry. I add them about 30 minutes before eating.

Served with koshihikari, it was very, very good. Few things beat a good kare raisu.

MikeWaters · 07-15-2008, 08:21 PM

This is a much better food in the winter. Great on a winter campout.

My scouts liked it so much that they made it on their own.

myboynoah · 07-15-2008, 08:39 PM

Quote:

Originally Posted by MikeWaters

This is a much better food in the winter. Great on a winter campout.

My scouts liked it so much that they made it on their own.

My son had a bad curry rice experience at a local "Japanese" restaurant. I had to wipe it from his mind. It was a kind of therapy.

TripletDaddy · 07-15-2008, 08:58 PM

what kind of curry do you use?

we were given a bunch of indian curry powder by our neighbors and it is delcious.

However, i would be interested in trying some asian curries, as well.

ute4ever · 07-15-2008, 11:59 PM

Recipe?

Thanking you in advance.

MikeWaters · 07-16-2008, 12:01 AM

you can buy curry blocks at a number of places in the Asian section. The basic principle is that the curry block mixes with hot water to form the sauce.

Brown chicken pieces. Toss in some water. Add carrots first (take longest to cook). Then potato cubes/pieces and onions. Add curry cube/blocks. Done.

Dish over sticky white rice.

myboynoah · 07-16-2008, 04:29 PM

Quote:

Originally Posted by MikeWaters

you can buy curry blocks at a number of places in the Asian section. The basic principle is that the curry block mixes with hot water to form the sauce.

Brown chicken pieces. Toss in some water. Add carrots first (take longest to cook). Then potato cubes/pieces and onions. Add curry cube/blocks. Done.

Dish over sticky white rice.

You and Jay use chicken? I don't get that. Pork, even beef, is so much better.

As noted I cook the meat and the onions and garlic first (the aroma get's the family in the curry mood). Then water with some of the block/paste along with the carrots. Then more water with the potatoes and more block for taste and and a nice consistency.

I am always a hero when I make curry, as simple as it is.

I once had a roomate at BYU that had lived in Japan and hated kare raisu. I didn't trust him.

MikeWaters · 07-16-2008, 04:32 PM

beef is fine as long as it is lean. You don't want gristle in your curry.

jay santos · 07-16-2008, 04:42 PM

Wife and kids like chicken better. It's cheaper and easier to dice up. I think I've grown accustomed to it and like it the best now. As I recall in Korea and Japan, beef was the most common way to do it, but all my cooking has become my family's version of the Korean and Japanese originals. For example, bacon and hot dog and chicken as the meat in yakiniku.

Surfah · 07-16-2008, 04:43 PM

Quote:

Originally Posted by jay santos

For example, bacon and hot dog and chicken as the meat in yakiniku.

Ew. Do you call it Yuckyniku?

07-15-2008, 08:19 PM	#1
myboynoah Senior Member Join Date: Jan 2006 Location: Memphis freakin' Tennessee!!!!! Posts: 4,530	I made an excellent curry rice (kare raisu) Sunday We had it again last night (in many ways it's better the second day). I've hit upon a great method, browning the pork and then stewing it with onions, garlic, and some of the curry block for about one and a half hour before adding the carrots. This way the pork stays moist and tender. I'm a big Vermont Curry fan and I use a combo between hot and medium hot. Before adding the potatoes, I separately bring them to a boil first, so they don't break up too much in the curry. I add them about 30 minutes before eating. Served with koshihikari, it was very, very good. Few things beat a good kare raisu. __________________ Give 'em Hell, Cougars!!! Religion rises inevitably from our apprehension of our own death. To give meaning to meaninglessness is the endless quest of all religion. When death becomes the center of our consciousness, then religion authentically begins. Of all religions that I know, the one that most vehemently and persuasively defies and denies the reality of death is the original Mormonism of the Prophet, Seer and Revelator, Joseph Smith.

07-15-2008, 08:58 PM	#4
TripletDaddy Senior Member Join Date: Oct 2007 Location: Orange County, CA Posts: 9,483	what kind of curry do you use? we were given a bunch of indian curry powder by our neighbors and it is delcious. However, i would be interested in trying some asian curries, as well. __________________ Fitter. Happier. More Productive. "Everyone is against me. Everyone is fawning for 3D's attention and defending him." -- SeattleUte

07-15-2008, 08:21 PM	#2
MikeWaters Demiurge Join Date: Aug 2005 Posts: 36,365	This is a much better food in the winter. Great on a winter campout. My scouts liked it so much that they made it on their own.

07-15-2008, 11:59 PM	#5
ute4ever I must not tell lies Join Date: Aug 2005 Posts: 5,103	Recipe? Thanking you in advance.

07-16-2008, 12:01 AM	#6
MikeWaters Demiurge Join Date: Aug 2005 Posts: 36,365	you can buy curry blocks at a number of places in the Asian section. The basic principle is that the curry block mixes with hot water to form the sauce. Brown chicken pieces. Toss in some water. Add carrots first (take longest to cook). Then potato cubes/pieces and onions. Add curry cube/blocks. Done. Dish over sticky white rice.

07-16-2008, 04:32 PM	#8
MikeWaters Demiurge Join Date: Aug 2005 Posts: 36,365	beef is fine as long as it is lean. You don't want gristle in your curry.

07-16-2008, 04:42 PM	#9
jay santos Senior Member Join Date: Jan 2006 Posts: 6,177	Wife and kids like chicken better. It's cheaper and easier to dice up. I think I've grown accustomed to it and like it the best now. As I recall in Korea and Japan, beef was the most common way to do it, but all my cooking has become my family's version of the Korean and Japanese originals. For example, bacon and hot dog and chicken as the meat in yakiniku.