diff --git a/recipes/docs/japanese/golden-curry-beef-stew.mdx b/recipes/docs/japanese/golden-curry-beef-stew.mdx new file mode 100644 index 0000000..47e703d --- /dev/null +++ b/recipes/docs/japanese/golden-curry-beef-stew.mdx @@ -0,0 +1,58 @@ +--- +sidebar_position: 6 +--- + +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Golden Curry Beef Stew + + + + The classic way to make Golden Curry packets into a rich beef stew. + + ![Golden Curry Beef](@site/static/img/not-found.svg) + + + + ## Ingredients + 2 lbs beef (chuck or brisket), cut into bite-sized pieces + 4 cups water, 1 additional as needed + 1 large onion, chopped + 3 carrots, chopped + 3 medium golden potatoes, chopped + 2 tablespoons vegetable oil + 1 carton S&B Golden Curry Mix + + +

+ Cut it smaller than you think necessary and against grain. +

+ + + + + 1. In a large saucepan, heat **vegetable oil** over medium heat. Add **beef** and cook until browned. Remove and set aside. + 2. Add **onion**, **carrots**, and **potatoes**. Stir-fry until fragrant. + 3. Add **water**, **beef**, and **S&B Golden Curry Mix**. + 4. Reduce heat and simmer for about 30 minutes, or until the beef is tender and the sauce has thickened + 5. Serve hot over rice. + + +

+ If the sauce is too thick, make a slurry with water and cornstarch. Note this will reduce flavor so use sparingly. +

+ + + +

+ Macaroni salad goes great alongside the rice and curry stew. +

+ + + + + [Golden Curry Recipe](https://www.waiyeehong.com/food-ingredients/sauces-oils/curry-sauces-and-pastes/golden-curry-mild) + + \ No newline at end of file diff --git a/recipes/docs/japanese/golden-curry-chicken.mdx b/recipes/docs/japanese/golden-curry-chicken.mdx new file mode 100644 index 0000000..9b95569 --- /dev/null +++ b/recipes/docs/japanese/golden-curry-chicken.mdx @@ -0,0 +1,49 @@ +--- +sidebar_position: 7 +--- + +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + +# Golden Curry Chicken + + + + A variant of the Golden Curry Beef recipe, this version uses chicken instead of beef, and coconut cream instead of beef stock for a Thai curry flavor. + + ![Golden Curry Chicken](@site/static/img/not-found.svg) + + + + ## Ingredients + 2 lbs chicken thigh fillets, cut into bite-sized pieces + 4 cups chicken stock, 1 additional as needed, or water + 1 large onion, chopped + 1 large red bell pepper, chopped + 3 carrots, chopped + 3 medium golden potatoes, chopped + 13 oz (1 can) coconut cream + 2 tablespoons vegetable oil + 1 carton S&B Golden Curry Mix + + +

+ The sweetness of the coconut cream makes this a very different dish than the normal way we make Curry Stew. +

+ + + + + 1. In a large saucepan, heat **vegetable oil** over medium heat. Add **chicken** and cook until browned. + 2. Add **onion**, **carrots**, **bell pepper**, and **potatoes**. Stir-fry for about 5 minutes until fragrant. + 3. Add **chicken stock** and the **golden curry mix**. Bring to a boil. + 4. Reduce heat and simmer for about 30 minutes, or until the chicken is tender/the sauce has thickened. + 5. Stir in **coconut cream** and simmer for an additional 5 minutes. + 6. Serve hot over rice. + + + + [Golden Coconut Chicken Curry Recipe](https://www.recipetineats.com/golden-coconut-chicken-curry/) + + \ No newline at end of file