Curry
Curry
“This is a Japanese-inspired curry recipe I cook during the colder months. It’s easy, and I particularly like this recipe because you can customize it however you like… or in my case, to whatever I have in the kitchen. I hope you enjoy!”
-Susan (Owner of Park It Market)
Ingredients + Location in Park It Market
Recipe Details
Preparation Time - 15 minutes
Cook Time - 15 minutes
Instructions
Cut your choice of protein and selection of produce into bite-site pieces.
Optional. Season your choice of protein with salt, garlic powder, and onion powder.
Heat up a wok (or pan) and add a couple of tsps of oil (Aisle 3). Add protein and stir fry. If using pork, make sure it is thoroughly cooked. After cooking, put it in a large pot.
Using the same wok (or pan), add more oil and heat minced garlic (optional). If using potatoes, the stalk of Chinese broccoli, or carrots (any hard vegetable), stir fry first until it is halfway tender. Add more oil and cook the remaining produce until halfway tender. After cooking, put it in the same large pot. Don’t worry- everything will finish cooking later.
Add water to barely cover the ingredients in the large pot. Bring the water to a boil. Add curry bars to the water and stir often. Once the curry bar melts, bring the heat down to a simmer. If you want your curry thicker- add more curry bars. However, if you want it to have a thinner consistency, add more water. Cook until vegetables are tender.
Optional. Add coconut milk to taste for a rich, creamy, sweet taste 😊
Serve beside rice. Optional- add a garnish of green onions!