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Today we're making Japanese potato curry!! It's one of my ea..
🕑 Added 2021-01-07 19:33:04 +0000 UTC Today we're making Japanese potato curry!! It's one of my easy go to's as I normally already have all the ingredients ready. Letsa go 🥰 Ingredients for 4 portions: 2 medium carrots, diced 2 large waxy type potatoes (this type melts in the mouth when cooked in the liquid) 2 small onions finely chopped 4 garlic cloves sliced half a celery stalk finely chopped 500ml (0.53quarts) of beef stock 200ml (0.21quarts) of coconut milk 4tsp of curry powder (I used mild madras blend) 2tbsp of plain flour 1tbsp of dark soy sauce (add little more if you prefer it saltier) 1tsp of honey 1tbsp of mirin few thin slices of green chilli for garnish rapeseed oil for frying rice to serve Instructions: 1. Heat 2tbsp of rapeseed oil in a frying pan. 2. Sweat the onions and celery on medium heat for 5 minutes. (at this point my eyes were watering from the onions so i got myself some wine.) 3. Turn up the heat slightly and adds diced carrots and potatoes, fry until starts to brown (you may add little bit more oil at this step) (this is when i realised my pan wasnt big enough for everything) 4. Transfer to a medium pot and add beef stock, soy and mirin. 5. Bring to boil and reduce to simmer, cook until soft (around 20 minutes) 6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes. (ALWAYS USE MORE GARLIC) 7. When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat. 8. Stir in curry roux to thicken and serve with rice and sliced green chilli. Enjoy! ALSO- my tip for rice. Just use one cup rice, 2 parts water for 2 people. easy peasy. My dad (an actual chef) always told me that a good chef always cleans as he cooks so make sure you do the washing up tooooo have fun
