Japanese Golden Curry

Great with Beef, but enjoyable with pork, chicken, and shrimps. This is a favorite around our table and is a welcome detour from soups when cool weather comes around. This can be easily adapted for pressure pots, and modifications are included inline for doing so.


  • 2Lg Onions, cut into 16pcs ea.
  • 2Lg Carrots, sliced faux tourne
  • 1Lg Waxy Potato, cut into 8 pcs
  • 1Lb (450g) Beef Rump Roast or Pork Butt/Shoulder cut into 2"x2" pcs
  • Water to cover, roughly 3qts ( 2.75L)
  • 1 (3.2oz/92g) Box S&B Golden Curry
  • 2-3T (30-45g) McCormick’s Curry Powder

Note: If using shrimp, clean and devein, add with the S&B in final step to prevent over cooking. Or sear as stated, remove, and reintroduce before serving.


  • If time allows, place meat in a container with a lid, add the curry powder and shake vigoruosly. Allow to sit in the fridge overnight and rest on the counter up to 1 hour before cooking.
  • In a heavy bottomed pot, sear the meat over a high heat, remove, and set aside.
  • Saute onions and carrots for 3-5 minutes
  • Add potatoes and meat to the pot.
  • Cover with water, and bring to a rapid boil.
  • Reduce to simmer and cook until meat is tender and potatoes and carrots are easily pierced with a fork.

Note: If using a pressure pot, cook under high pressure for 20 minutes and allow pot to come back to neutral before continuing.

  • Bring pot back to a boil, introduce the S&B Golden Curry blocks, stirring carefully as to not dissolve the potatoes but to fully dissolve the curry blocks.
  • Remove from heat and allow to thicken, roughly 5 minutes.
  • If using shrimp, reintroduce 30-45 seconds before serving.
  • Serve over basmatti or jasmine rice.