Japanese-Style Green Curry

Name: Japanese-Style Green Curry
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Ground chicken; 3 Satsuma-age (70 g); 1 Onion; 1/2 bunch Shimeji mushrooms (about 100 g); 2 Peppers (green!!); 1/4 of each Red and yellow bell peppers; 1 tbsp Sake; 300 ml Water; 1 1 1/2~2 teaspoons Curry powder; 1 tsp ❖Yuzu Pepper (Green!); 1 tsp ❖Salt; 1 tbsp ❖Honey; 100 ml Soy milk (additive-free); 2 Rice bowls' worth, Warm rice; 1 Green pepper, toasted sesame etc.

cookpad.japan @cookpad_jp

I yearn for Thai green curry...
But where on earth do they sell green curry paste?!
They never have it in countryside supermarkets no matter how hard you look.
Then why not make it?
This is a recipe that I came up with through trial and error using ingredients that were readily available.

The tofu milk easily separates if boiled, so heat gently while stirring with a spatula.
I use green yuzu peppers and not red ones.

Sequel: It seems to be better to use 6-sided green peppers as opposed to 5-sides ones as they are sweeter♡. Recipe by Marshan

The tofu milk easily separates if boiled, so heat gently while stirring with a spatula.
I use green yuzu peppers and not red ones.

Sequel: It seems to be better to use 6-sided green peppers as opposed to 5-sides ones as they are sweeter♡. Recipe by Marshan

cookpad.japan @cookpad_jp

The tofu milk easily separates if boiled, so heat gently while stirring with a spatula.
I use green yuzu peppers and not red ones.

Sequel: It seems to be better to use 6-sided green peppers as opposed to 5-sides ones as they are sweeter♡. Recipe by Marshan

The tofu milk easily separates if boiled, so heat gently while stirring with a spatula.
I use green yuzu peppers and not red ones.

Sequel: It seems to be better to use 6-sided green peppers as opposed to 5-sides ones as they are sweeter♡. Recipe by Marshan

Saved

Ingredients

2 servings

150 gramsGround chicken
3Satsuma-age (70 g)
1Onion
1/2 bunchShimeji mushrooms (about 100 g)
2Peppers (green!!)
1/4of each Red and yellow bell peppers
1 tbspSake
300 mlWater
11 1/2~2 teaspoons Curry powder
1 tsp❖Yuzu Pepper (Green!)
1 tsp❖Salt
1 tbsp❖Honey
100 mlSoy milk (additive-free)
2Rice bowls' worth, Warm rice
Toppings:
1Green pepper, toasted sesame etc.

Saved

Steps

1

Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred.
2

Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks.
3

Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly.
4

Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent.
5

Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes.
6

Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil.
7

Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo).
8

"Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste.
9

You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge.