Is This Golden Curry Sauce Mix Even Worth Reviewing?

Cheese is milk’s leap toward immortality. — Clifton Fadiman

My goodness, are we seriously considering reviewing a pre-packaged curry sauce mix? Have you no shame? I’ll tell you what, since you seem to lack the ability to appreciate the finer things in life, I’ll humor you and provide a recipe using this so-called “Golden Curry Sauce Mix”.

First of all, using a pre-packaged mix is the equivalent of cheating in the culinary world. But for the sake of simplicity, here’s a basic recipe for a Japanese curry using that abomination of a sauce mix.

Japanese Golden Curry with Vegetables

Ingredients:

• 1 pound chicken thighs or beef, cut into bite-sized pieces
• 1 tablespoon oil
• 1 large onion, sliced
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 1 package of S&B Golden Curry Sauce Mix
• 4 cups water
• Cooked white rice, for serving

Instructions:

1. In a large pot, heat the oil over medium heat. Add the meat and cook until browned. Remove the meat from the pot and set aside.
2. In the same pot, add a bit more oil if needed and sauté the onions until they become translucent.
3. Add the carrots and potatoes to the pot and cook for a few more minutes.
4. Pour in the water and bring it to a boil. Reduce the heat and let it simmer until the vegetables are tender.
5. Add the curry sauce mix to the pot and stir until it’s completely dissolved. Simmer for a few more minutes until the curry thickens.
6. Return the cooked meat to the pot and stir to combine.
7. Continue to cook until the meat is fully cooked and the curry reaches your desired consistency.
8. Serve the Japanese curry over steamed rice.

Wine Pairing

This dish calls for a wine with a bit of sweetness and fruitiness to complement the rich, slightly spicy curry. I recommend a Riesling from Dr. Loosen, such as Dr. Loosen Erdener Treppchen Riesling Kabinett. The slight sweetness and vibrant acidity of the Riesling will balance the flavors of the curry beautifully.

Bon Appetit

If you’ve whipped up this golden curry sauce without it resembling a tragic, turmeric-tinted disaster, then you might just have a knack for culinary magic. Hungry for more recipes that balance precariously between delectable and deplorable? Press that subscribe button for an odyssey through the culinary unknown. And if you’ve somehow concocted a tweak that transforms this sauce from simply satisfactory to spectacularly sublime, please, grace us with your gastronomic genius in the comments. Or, perhaps it’s best to bask in the glory of your creation quietly, knowing that some flavors are best left unchallenged.