What other fish or meat can I use in this recipe?

Shrimp is my pescatarian protein of choice in Japanese curry. If you're cooking for non-pescatarians, tender pieces of chicken (especially thighs) make a lovely Japanese chicken curry, using all the same ingredients as above (less shrimp). In this scenario, using low sodium chicken stock instead of vegetable stock. If using chicken or beef, stir-fry meat with the raw vegetables and leave them in the pan when you add the broth, to ensure everything is tender and succulent.

What other vegetables can I use in the curry recipe?

Potatoes, carrots and onions are the go-to veggies, but you have many additional options. I added green peas to add an extra pop of color and texture. I've also make it using 1-inch pieces of fresh haricot verts green beans and they added a similar layer of freshness and flavor. Sweet potatoes could be substituted for the white potatoes and would add a beautiful richness and sweetness to the curry. Other root vegetables like parsnips, rutabaga and celeriac would all work well in this dish.

What should I serve with this Japanese curry dish?

Miso soup would be a lovely starter for a dinner of Japanese curry. You really can't serve this dish without rice - a simple steamed long grain rice with a little salt is perfect. The curry gravy is also delicious over udon noodles - if using, I recommend tossing the noodles into the gravy (much like you would toss pasta into sauce) to be sure the noodles are well coated, then serving the noodles with a serving of shrimp and vegetables over the top. It will also be great with some stir fried vegetables.

How much S&B curry roux to use?

For this recipe which serves 6, I use 3-4 squares of curry roux. But add the squares one at a time and taste after each one so your finished curry is exactly as salty / savory as you like it. If your gravy is a little too salty, add water or a few tablespoons of milk and taste again.

How to store leftover Japanese curry?

To store, transfer the curry to an airtight container and keep in the refrigerator for 2-3 days. Curry freezes well, but potatoes do not. So if you want to freeze the curry, remove all the potatoes and store in the freezer in an airtight container for up to a month.

What add-ins can I include in Japanese curry?

Part of the fun of exploring a dish like Japanese curry is learning how to customize it to your own liking. I'm told that most Japanese households have created their own secret ingredients that they add - either to their own curry roux or to add even more flavor a store-bought instant curry roux. Here are a few suggestions and options to get you started on your own secret ingredient journey: 1/2 grated apple (similar to the sweetening effect in Korean braised short ribs) a fresh, diced tomato a tablespoon or two of apricot jam a teaspoon or two of mirin soy sauce oyster sauce Worcestershire sauce bay leaves black pepper cayenne pepper garam masala caramelized onion (instead of sauteed) a teaspoon of instant coffee The first time I made this curry, I followed the basic recipe closely. Once I had a better idea of the flavor profile of the curry roux combined with the vegetables and shrimp, I customized the recipe with ingredients that deepened the savory flavors (ginger and garlic), introduced acid (lemon juice), added freshness (peas and cilantro) and more spice (serving with chilis).

Japanese Shrimp Curry with S&B Curry Roux

Name: Japanese Shrimp Curry with S&B Curry Roux
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 pound medium or large shrimp, cleaned and deveined; 1 1/2 cups yellow onion, diced (about 1 large onion); 1 1/2 cups potatoes, diced (about 1 large russet or two Yukon golds); 1 cup carrots, sliced (about 2 carrots); 1/2 cup frozen peas; 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1 tablespoon neutral oil; 2 3/4 cups low sodium vegetable stock; 1/2 package (4 squares) of Japanese Curry Roux, such as S&B Curry; 1 tablespoon fresh lemon juice

Ingredients

Scale

1 pound medium or large shrimp, cleaned and deveined

1 1/2 cups yellow onion, diced (about 1 large onion)

1 1/2 cups potatoes, diced (about 1 large russet or two Yukon golds)

1 cup carrots, sliced (about 2 carrots)

1/2 cup frozen peas

3 garlic cloves, minced

1 tablespoon fresh ginger, minced

1 tablespoon neutral oil

2 3/4 cups low sodium vegetable stock

1/2 package (4 squares) of Japanese Curry Roux, such as S&B Curry

1 tablespoon fresh lemon juice

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Instructions

Heat oil in a cast iron skillet over medium heat. Add the shrimp and a pinch of salt to the pan and stir fry quickly for 2-3 minutes. Transfer the shrimp to a bowl and set aside.
Return the pan to the heat and add the second tablespoon of oil to the pan. Add the onions, carrots, potatoes, minced garlic and ginger and sauté for 4-5 minutes. Add veggie stock and bring the stew to a boil. Reduce heat to a simmer and cover, letting the stew cook until the vegetables are tender, about 15 minutes.
Break the S&B curry roux into pieces and add them to the skillet. Stir until the roux is completely dissolved and curry is thickened, about 3-4 minutes. (I start testing the curry gravy after the third square has dissolved, to ensure I don't use too much roux and leave my sauce overly-seasoned. I often cut the final square in half, using a total of 3 1/2 squares of roux for this recipe.)
Add shrimp and frozen peas into curry and stir, allowing the seafood to heat through. Add 1 tablespoon lemon juice. Taste and adjust seasoning.
Serve hot with rice. Garnish with lemon, cilantro and red chili peppers.

Notes

Adding one square of curry roux at a time and stirring until dissolved before adding the next square is the best method.

Substitute your favorite vegetable combination, but keep the ratios the same to serve 6 (so a total of about 4 1/2 cups raw vegetables).

Use shrimp, fish, chicken or beef in this recipe. If using chicken or beef, leave the meat in the pan with the vegetables to simmer throughout the cooking process.

Prep Time: 10
Cook Time: 25
Category: Easy Recipes
Method: Stove Top
Cuisine: Japanese