[Recipe] I just saw a request for a Japanese curry recipe, and provided my paleo version. Here it is for you guys, too!

I'm going to copy/paste from an email I sent to my family about my basically Paleo Japanese curry recipe. It's awesome (to me), and it's at least a great starting point. Feel free to adapt and change however you want.

N.B. The Amazon links are all non-ref, but they are Smile links.

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Hey all,

I feel like I've finally hit on a good way to make curry and I'd like to share the recipe. Obviously, this is highly configurable as far as what main ingredients you add, but the first part (the roux) is absolutely critical foundation to making it "right" and shouldn't be modified too much.

TO make the roux:

• curry powder (I use S&B spicy curry powder, see P.S.) (side note: I've only ever used the dark red tin and I don't know if the yellow tin is the same stuff or not)


• coconut flour (or regular wheat flour, but amounts will prob be different) (I'm pretty sure it's not Red Mill, but I can't remember brand)


• soy sauce (I use Tamari, which is gluten-free)


• butter or oil (I use coconut oil)


• (optional) shaved/grated 1/2 apple (many Japanese people add this to give a slight sweetness to the roux)

The amounts that I use are hard for me to say exactly, but I'll ballpark it. I use between 4 and 6 tablespoons of curry powder, the amount affects the heat, and a little less than (or about) half a teaspoon of coconut flour. (Coconut flour is much finer than regular wheat flour, so I don't need much of it at all; if you used regular wheat flour, you'd maybe want to use a bit more, but I couldn't tell you how much exactly.)

Put the curry powder in a large-ish skillet, add the coconut flour to it, pour just enough soy sauce over top to surround the dry ingredients, then add butter or oil (just enough to start browning the flour and make a paste, not enough to make a sauce).

Once you've made a thick, gooey, play-dough looking roux, and it's been cooked a bit and the flour is browned, you can start adding other ingredients like chicken, mushrooms, zucchini, carrots, bell peppers, onions, beef, peas, potatoes, honey, broccoli, spinach, squash, cheese, etc.

Key Point: You also want to add water, to convert the roux into a sauce, however much you want for making your sauce as thin or thick as you like it; I add it at the beginning of adding the main other ingredients.

This is the way I've made it the last few times, and it's been absolutely perfect. If you're interested, I could try making a video, but I won't go to the trouble if you're not interested.

P.S. For reference, the ingredients of S&B Curry Powder are: Ingredients Turmeric, Coriander, Fenugreek, Cumin, Red Pepper, Black Pepper, Cinnamon, Ginger, Star Anise, Cloves, Cardamon, Fennel, Nutmeg, Laurel Leaves, Allspice and Garlic

submitted by naery

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