I live in Russia, and since the sanctions, there isn't a huge selection of Japanese curry available in stores. There's Glico Premium, some S&B (I think Torokeru, but I'm not sure), and there's not much from House Foods, mostly the sweeter varieties. I've only seen the blue Vermont Curry once.
As for Thai curry, there's Aroy-D curry paste in three varieties, but I don't know how to cook with it.
I go S&B over Vermont anyway.
the Thai paste is best if you can get coconut milk?
seems unlikely... but maybe?
Here's what I would do with the Thai stuff if you're interested. It's making me hungry thinking about it 😋
get the green variety and make a stir fry with some vegetables (and maybe pork or chicken)
when the vegetables are almost done add the coconut milk and slowly simmer
add a *little of the paste, mix thoroughly and taste
a little goes a long way probably
lol
when everything has cooked together for 15mins or so switch off the heat and let it cool
make the rice
when rice is done, reheat curry and serve
(allowing it to cool one time sets the flavors, but it's not required)
There’s no problem getting coconut milk here—Thai products are pretty easy to find, but the complexity of the dish increases somehow 🤣. Japanese curry is much simpler. I just simmer the meat and vegetables, add the curry, and I’ve got the same dish as on the package photo.
Its true
super simple (and fast)
the Thai version is just a little more complicated
but might make a nice change?
Indian is hard tho 😫
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