Homemade Japanese Curry Sauce
Ingredients
The meat and veggies
-
2
tablespoons
olive oil
-
½
unit
onion (minced)
-
6
medium
carrots (peeled and cut into small dice)
-
1
unit
Yukon Gold potato (cut into small dice)
-
1 ⅓
pounds
pork tenderloin or boneless, skinless chicken thighs (cut into 1" cubes)
-
4
cloves
garlic (minced)
-
1
teaspoon
fresh ginger (minced)
-
to taste
salt
-
to taste
pepper
The sauce
-
3
tablespoons
butter
-
¼
cup
whole-wheat flour
-
1
tablespoon
curry powder
-
⅛
teaspoon
cayenne pepper
-
3
cups
chicken broth (or beef)
-
3
tablespoons
soy sauce
-
to taste
salt
For serving
-
as needed
brown rice (cooked)
Instructions
- Heat olive oil in a large skillet over medium heat and cook onion, carrots, and potato until onions are translucent.
- Season pork with salt and pepper, add to the pan with garlic and ginger, and cook until meat is no longer pink and veggies are soft.
- In a medium sauté pan, melt butter over low heat, whisk in flour, and stir until mixture darkens.
- Add spices to the butter and flour mixture, then gradually whisk in broth until sauce comes together.
- Increase heat to medium and simmer, whisking occasionally until sauce thickens.
- Stir in soy sauce and adjust salt to taste.
- Serve by distributing brown rice in bowls, adding the meat and veggie mixture, and pouring sauce over top.
Nutrition Facts (estimated)
Servings
6
Calories
146
Total fat
11g
Total carbohydrates
10g
Total protein
3g
Sodium
987mg
Cholesterol
15mg
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