Japanese curry

So last night, I made Japanese seafood curry for dinner! 

It is very simple to make and it last pretty long time so I love making it. 

You can use either seafood, chicken, meat, pork or even only vegetables. 

Ingredients: 

Carrots x 1 medium carrot 1/2 lb, 200g

Onion x 3  1 1/3 lb, 600g

Potato x 2 medium 

Chilli (optional) 

Blocori (optional) 

Spinach (optional) 

Water 6 cups 

Curry 
beef, chicken, or pork 1lb, 400gm

I like adding lots of vegetables when I make curry so extra vegetable that I added in my curry was, eggplant, broccoli and spinach leaves. 

So with this curry sauce mix, it will make 10 servings. 

Directions:

1. Cut meat or chicken, onions, potatoes and carrot into bite size. Saute in saucepan until lightly browned. Add 5cups (1200ml, 40fl. oz) water and bring to boil. Cook over low to medium heat about 15 minutes, or until tender. 

2. Remove from heat. Break curry sauce mix into pieces and add to saucepan. 

3. Cook over low heat about 10 minutes, or until curry thickens. Serve over cooked rice or pastas. 

* When using a half packet, please add half the amount of the ingredients. (3cups, approximately 700ml, 24fl.oz.)   

*Keep Refrigerated in airtight container after opening 

*The oil contains in the curry sauce mix may appear white on the surface and inside. This does not change the quality of product.