Add golden curry recipes

recipes/docs/japanese/golden-curry-beef-stew.mdx

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+---
+sidebar_position: 6
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Golden Curry Beef Stew
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    The classic way to make Golden Curry packets into a rich beef stew.
+
+    ![Golden Curry Beef](@site/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## 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
+
+    <Admonition type="info" title="Let me elaborate on bite sized">
+      <p>
+        Cut it smaller than you think necessary and against grain.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    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.
+
+    <Admonition type="info" title="Slurry">
+      <p>
+        If the sauce is too thick, make a slurry with water and cornstarch. Note this will reduce flavor so use sparingly.
+      </p>
+    </Admonition>
+
+    <Admonition type="info" title="Additions">
+      <p>
+        Macaroni salad goes great alongside the rice and curry stew.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Golden Curry Recipe](https://www.waiyeehong.com/food-ingredients/sauces-oils/curry-sauces-and-pastes/golden-curry-mild)
+  </TabItem>
+</Tabs> 

recipes/docs/japanese/golden-curry-chicken.mdx

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+---
+sidebar_position: 7
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Golden Curry Chicken
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    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)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## 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
+
+    <Admonition type="info" title="A different take on Golden Curry">
+      <p>
+        The sweetness of the coconut cream makes this a very different dish than the normal way we make Curry Stew.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    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.
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Golden Coconut Chicken Curry Recipe](https://www.recipetineats.com/golden-coconut-chicken-curry/)
+  </TabItem>
+</Tabs>