S&B Golden Curry is the roux block behind most homestyle Japanese curry — you melt it into stock rather than building a curry from raw spices, which is why it's the fastest route to an actual curry dinner on a weeknight. We stock two heat levels, and the difference is bigger than the names suggest.
Mild
Sweet-forward and gentle — apple and honey notes lead, with barely any heat behind them. The safer choice for kids or anyone heat-sensitive.
Hot
Same base flavour, with real chili heat added on top — not fiery by Indian or Thai standards, but a clear step up from Mild.
How to make it — step by step (serves 3–4)
What you need:
- 1 box (220g) S&B Golden Curry Mix, Hot or Mild — this breaks into about 8–10 roux cubes
- 500g protein of your choice (chicken thigh, or vegetables for a meat-free version), cut into bite-size pieces
- 1 medium onion, sliced
- 1 medium carrot, chopped
- 1 medium potato, chopped
- 650ml water
- 1 tablespoon oil
Steps:
- Heat the oil in a pot over medium-high heat. Add the protein and cook for about 5 minutes, until browned on the outside.
- Add the onion, carrot, and potato. Stir and cook for another 3 minutes.
- Pour in the 650ml of water and bring to a boil, then reduce to a simmer.
- Simmer for 15 minutes, or until the vegetables are fork-tender.
- Turn off the heat. Break in about 8 roux cubes (use all 10 for a thicker, stronger curry).
- Stir continuously for 2–3 minutes, until the cubes fully dissolve into a thick, glossy sauce with no lumps.
- Turn the heat back to low and simmer for a final 5 minutes, stirring occasionally, until the sauce thickens to a gravy consistency.
What to serve it over
Traditionally it's rice, but it works just as well over udon — our Miyakochi Udon turns the same curry into curry udon instead of curry rice, or serve it over Ukemochi Jasmine Rice for the more classic route.