Japanese Curry (Super Easy)

Name: Japanese Curry (Super Easy)
Yield: Serves 5-6 servings
Ingredients: Small box of Vermont brand Japanese curry roux (extra spicy) or any Japanese curry roux, extra spicy; 3 potatoes (add more if you like); 1 carrot; 2 onions; 1.1 lbs pork shoulder, cut into bite-sized cubes (about 500 grams); 5-6 red chili peppers (such as Fresno or red jalapeño); 1 apple; Unsalted butter (or use vegetable oil if you don't have butter); Table salt; Water; 2 tablespoons honey

Cleverrabbit @cook_6325470

We're making a simple version with pork and vegetables, a curry sauce that's not too watery, and just a few seasonings. Ours is spicy and rich, with tender veggies. Usually, when you eat this at a restaurant, the sauce is thin and watery, and there aren't many veggies, or the veggies aren't soft. (P.S. Read step 1 first!)

Cleverrabbit @cook_6325470

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Ingredients

Serves 5-6 servings

Small box of Vermont brand Japanese curry roux (extra spicy) or any Japanese curry roux, extra spicy
3potatoes (add more if you like)
1carrot
2onions
1.1 lbspork shoulder, cut into bite-sized cubes (about 500 grams)
5-6red chili peppers (such as Fresno or red jalapeño)
1apple
Unsalted butter (or use vegetable oil if you don't have butter)
Table salt
Water
2 tablespoonshoney

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Steps

1

Tip: Every time you stir the curry, if the pork or veggies aren't tender but the liquid is running low, add more water so it doesn't burn on the bottom. Cut potatoes, carrots, and pork into smaller pieces so they cook faster. Use medium-low heat. Butter gives a better aroma than vegetable oil. If you're cooking for kids, use mild curry roux and skip the extra chili peppers.
2

Cut the potatoes, carrot, and pork into bite-sized pieces. Slice the onions into 1-inch thick wedges.
3

Sauté the onions with butter in a pot until fragrant. Add the pork and cook until it changes color. Add 1 cup water (about 240 ml), cover, and simmer the pork for 10-15 minutes over medium heat.
4

Add the potatoes and carrot. Add just enough water to cover the vegetables, but don't add too much. Stir every 5-10 minutes. Continue simmering over medium-low heat until the potatoes, carrots, and pork are tender.
5

Blend the apple, red chili peppers, and honey together (the honey adds sweetness, and the chili makes it spicier).
6

Add the blended apple, chili, and honey mixture to the pot, along with the curry roux (break the roux blocks along the lines so they dissolve easily). Stir until the curry roux is fully dissolved and everything is well mixed. Add 2 pinches of salt. If the curry is too thick, add more water; if it's too thin, simmer until it thickens.
7

Serve with jasmine rice for a delicious meal.