La petite biscotte

Does it happen to you sometimes that late in the evening you think all of a sudden, “I really feel like eating cookies”? Of course it’s always in those moments that you don’t have any cookies left, neither in the pantry nor in the freezer. Then you start contemplating if you should really get up and make a batch and after half an hour of yes/no/maybe you make up your mind and go for it.

While frantically searching for anything that could fit into a cookie, I stumbled upon a jar of peanut butter, sugar, eggs, flour, almonds and… and that was about it. I was so disappointed when I saw that I had none of the usual ingredients like chocolate chips available, but at that point I was already past caring and the need for a cookie was starting take control of the logical part of my brain. So I went ahead and made some peanut butter cookies. When C. (my husband) tasted them he was like:

“… hmm … Interesting”. -_-

Uhm yeah, we all know what that means, but hey, at least I really didn’t feel like eating anything anymore after that cookie

What can we learn from this? Firstly never give in to midnight baking temptations unless your pantry is really well stocked. Secondly always keep some emergency cookies handy.

This morning I decided to cook one of my favorite dishes to make up for those atrocious cookies: Thai chicken curry with coconut milk. This was a great opportunity to use up some of those chili peppers we had bought last week, this time however in a MUCH lower quantity. The result was absolutely amazing and this is one of those fast dishes that completely blow people in your house away just by the way it smells. Anyway, hubby is always happy when he smells curry.

Thai Chicken Curry with Coconut Milk

• 1 onion, finely chopped
• 1 chili pepper (depending on how hot your peppers are, use a little more or less)
• 1 carrot, cut in bite-sized pieces
• 2 chicken breasts, cut in dices
• 1/2 cup frozen peas
• 1/2 cup green beans
• 1 tsp grated ginger
• 2 tsp curry powder
• 1 can of coconut milk
• 1 tsp sugar
• oil for cooking (peanut oil for example)
• optional: lemon grass

In a large saucepan heat 2 tablespoons of oil. When the pan is really hot (and that means piping hot) add the meat and cook it from all sides until it starts to get brown. Add the onions and the other vegetables and cook everything over medium-high heat for about 4-5 minutes until the chicken is cooked and the vegetables as well (they should still be al dente though).

Add the spices as well as some pepper to taste and pour the coconut milk into the pan. Sir well and reduce the heat to a very low simmer. You must be careful with coconut milk and heat as it can somewhat disintegrate if cooked too long. Add the sugar and salt the curry to taste.  Remove from heat after about two minutes.

Serve with hot rice. Serves 3-4. Enjoy

Oh, what a horrible picture… better ones to come soon - promise!

Contents:

• Japanese rice with chicken, carrots and aburaage
• Steamed brussel sprouts
• Finely shredded thin omelette
• Polenta crusted chicken

Today is a sinister day indeed as I decided to let go of the dear camera that has so far accompanied me on my culinary adventures. Unfortunately it’s been a while since I noticed that the camera was ailing. The pictures, as you probably have noticed, are completely blurred and I simply don’t manage to arrange enough lighting in the room for the camera to stop taking my movements into account. Even pictures that I take outside are not as sharp as I’d like them to be but I have to say that I’m not the least bit surprised. After all, I had bought the thing for 99 Euros at a department store and at the time I didn’t even think about using it for food photography. So yes, I decided that it was high time to stop disappointing myself and my readers with blurred pictures and as far as my investigations go, I found out that my dear husband is maybe going to offer me a new camera for my birthday on March 14 but pssst, it’s all top secret still!

The bento that you see above was assembled rather quickly as I’m still struggling to get enough time to even cook properly. What’s great about it is that you can prepare it with a minimum of dishes. I used the rice cooker to make the chicken/aburaage rice and I added the steaming container on top to cook the brussel sprouts at the same time. Apart from that I only used a frying pan for the polenta crusted chicken which I managed to coat and fry while the rice was cooking. You might wonder what aburaage is and sadly it’s one of those things you can only find in bigger Asian supermarkets. Basically it’s deep fried tofu slices which are often canned and preserved in a sweet-savory sauce (it’s those brown little bags that are used for Inari sushi). You can sometimes find them in shops that are specialized in Japanese ingredients but don’t be surprised if they ask 4-5 euros for a little can, but hey, once in a while…

I won’t add a recipe for the polenta crusted chicken because it’s really just chicken coated first in flour, then egg, then polenta (then fried). But when you choose the corn flour (or polenta) for this, be sure to choose the one with the smallest grains and be sure to cook it in enough oil, else the grains will be too crunchy.

Japanese Rice with Chicken, Carrot, Aburaage (Inspired by Bento Boxes, Japanese meals on the go)

• 2 cups uncooked Japanese rice, washed
• 1 small carrot, julienned
• 100g of aburaage, julienned
• 100g chicken, diced
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 1/2 Tbsp sake

Put the rice into your rice cooker and add the soy sauce, mirin and sake. Add enough water so it reaches the usual 2-cup mark. Place the other ingredients on top of the rice and turn on your rice cooker. Once the rice is cooked stir in the ingredients from the top and add seasoning to taste. Serves 4, sprinkle with toasted sesame seeds for example.

Today I tried a recipe from Naomi Kijima’s bento cookbook “Bento Boxes: Japanese Meals on the Go“. This is about the only bento cookbook from Japan that has been translated into English. The problem actually lies there, the book might be a big success in Japan but I imagine that people in western countries won’t find much use for it. The main issue being that many recipes simply use ingredients that you can’t get around here, even with the best Asian supermarket close-by: Fish cake, taro root, atsuage, nagenegi, konnyaku noodles, burdock root… I mean let’s be honest, I wouldn’t even recognize those ingredients if they’d bite me in the foot.

Still I don’t think that the book is useless at all. Actually you can use many recipes and simply make your own variations. For instance if I would substitute burdock root with celery (I’m sure celery doesn’t even come close to the taste but hey), my husband wouldn’t notice. And if he does reclaim burdock root he can try to search for it himself next time we go to our local Asian supermarket. (Good luck with that)

The book can be a great inspiration, especially if you’d like examples for bento that can be brought to a rather serious working environment. Miss Kitty boxes and pirate ship scenes with rice ball monsters and octopus wieners certainly have a kawaii effect, but if bento are really your every day meal at work you might have to resort to something more sober and the recipes in ‘Bento Boxes’ are a great example for that (minus burdock roots and the likes!).

(more…)

Ahh I’m about to reveal the recipe for one of the most delicious things on this planet. Poulet “à l’africaine” or African style chicken is a dish that my mother in law used to make for us whenever my husband’s aunt (who is married to a Togolese) and cousins came to visit. I always enjoyed those moments, not only because it’s great fun being with them and listening to their stories but also because I got to know this dish.

I am actually not entirely sure if this recipe is truly African. It’s made with peanut butter which gives it an amazing, “exotic” flavour. If you are thinking right now “what in the world is exotic about peanut butter???”, then let me tell you that it’s veeeeery exotic for someone who grew up in Germany :p Germans don’t really eat peanut butter and until a few years ago you could only get it in specialized shops. I didn’t know what I was missing! Today was actually the first time I bought a jar of peanut butter and I spent 10 minutes smelling, tasting a little spoon, smelling again, tasting… it was that fascinating! It’s a new type of flavor that I wasn’t used to but that I liked instantly.

If you don’t like couscous you can serve the dish with rice or pasta but I really think that couscous complements this exceptionally well. The sauce itself is made from ingredients that most of us always have at home. Easy and rather cheap to make but tastes amazing!

Ingredients

• 2 chicken breasts
• 1 onion
• 1 clove of garlic (optional)
• 400 ml tomato purée
• 250 ml water
• 1/2 tsp chili paste (if you like it really hot, use 1 tsp)
• 3 big tsp peanut butter
• oil (sunflower or peanut)
• salt and pepper to taste
• 1 1/2 cups of couscous

—————-

Preparation

1. Chop the onions and the garlic finely.
2. Heat up 1 Tbsp of oil in a casserole.
3. Cut the chicken breasts in dice.
4. Add the onions and the garlic to the casserole and cook them for 1-2 minutes on medium heat until they are transparent.
5. Add the chicken and cook it for 3 minutes approximately or until it has a golden brown color. Add the chili paste and cook for 1 more minute.
6. Add the tomato purée and the water. Bring to a boil and let the sauce simmer for about 20 minutes.
7. Meanwhile prepare the couscous according to instructions.
8. Add the peanut butter and let it melt into the sauce. Add seasoning to taste.

Serves 4, enjoy

It’s the third day of my Gordon Ramsay test cooking. Today I decided to attempt a warm chicken salad from Gordon Ramsay Makes It Easy“. First let me say that I am extremely happy about my recipe choice. I was completely blown away by this dish. Without exaggarating, I didn’t eat something as good as this in a long time. The flavours mixed well, the vinaigrette was light and didn’t overpower the taste of anything else, the chicken itself had a sublime taste from poaching in a flavourful liquor and the bacon added a really nice crunch to the salad.

I will definately cook this dish again, especially for guests. Unfortunately I didn’t have enough baby spinach leaves so I had to divide the chicken and the artichokes on two plates (that’s why there is so many on the picture). The portion was huge but we didn’t eat anything else so it was fine. The only thing that I’d really like to add is about frying the chicken: whenever you see a chicken recipe in a cookbook, do not mind any cooking times that are indicated. The thickness of chicken breasts differs greatly and it is crucial to verify yourself if the chicken is still pink in the middle or not. It’s very dangerous to eat a rare piece of chicken. This is why you should always check if the meat is cooked in the middle, if not, cover the chicken with a lid and put it back on the stove for a few minutes on lower heat. Or slice the chicken breast in a half and fry it on the uncooked sides. Or if the meat already has a nice color on the outside but isn’t cooked inside, put it in the oven for a few minutes.

(Adapted from Gordon Ramsay Makes it Easy)

Ingredients

• 2 rosmary sprigs or 1 tsp of dried rosmary
• 2 thyme sprigs or 1 tsp of dried thyme
• 2 garlic cloves, peeled
• 500 ml chicken stock
• 2-3 chicken breasts (depending on the size, with skin on if you like)
• 2 Tbsp of olive oil
• 25g butter
• 150g artichoke hearts (from a jar or a can)
• 1-2 Tbsp lemon juice
• 6 slices of bacon
• 50 ml basic vinaigrette (100 ml olive oil, 100 ml sunflower or groundnut oil, 3 Tbsp white wine or cider vinegar, salt & pepper –> mix with an immersion blender and keep in the fridge for use)
• 1 shallot, finely chopped
• 1 tsp balsamic vinegar
• 150g baby spinach

————

Preparation

1. Put the herbs, garlic and the stock in a saucepan and bring to a simmer. Clean the chicken breasts (cut of fat etc.) and put them in the simmering liquor. Let poach for about 3 minutes or until the meat is firm to touch. Let the chicken cool off in the liquor.
2. Remove the chicken from the liquor, heat the olive oil in a non stick frying pan and once it’s nicely hot, put the chicken breasts inside (if you use chicken breasts with skin, put them in skin side down). Now put a lid on the frying pan and and let it cook for approximately 5 minutes (until the skin is crisp). Turn the chicken and add the butter. Cover again and let cook for about 2 minutes.
3. Remove the lid from the chicken and check if it’s done in the middle, if not, either let it cook as a whole for a few more minutes at a lower temperature with the lid on. Or halve the breasts and fry the pieces with the uncooked side down. Or put the frying pan with the chicken in the oven for a few minutes.
4. Drain the artichokes through a sieve and remove all excess oil. Dry them on kitchen paper and drizzle with the lemon juice.
5. Pan fry the bacon until it’s nicely crisp. Drain on kitchen paper.
6. Mix the vinaigrette with the balsamic vinegar and the shallot.
7. Now slice the chicken breasts in six long slices each. Arrange 4 plates with the chicken the baby spinach leaves, the atichokes and the bacon. Drizzle with your vinaigrette.

Serves 4, enjoy

Before flying to Germany this summer, I bought a magazine at the airport called “Cuisinez comme un chef” (Cook like a chef) with a few recipes from French celebrity, 2 Michelin-star chef Joël Robuchon. Usually I’m not a fan of “celebrity chef recipes” because I’ve been disappointed one too many times. Often these recipes are extremely complicated, require an arsenal of ingredients and spices which are either hard to get or are way too pricey and the end result is more often than not disappointing compared to the time and money invested.

I don’t know about you but when I want to cook something there is nothing that “turns me off” quicker than a huge list of ingredients. I don’t really like adding components (like spices) to a dish for the sake of it. If I use an ingredient I want to be able to taste it while eating.

I highly doubt that all those recipes have really been cooked and developed by the big chefs themselves. Just like the products you can buy which carry the name of a celebrity chef and often the stuff simply tastes gross and isn’t worth the money (Maki made an interesting post about this topic on her blog).

This time however I was pleasantly surprised. The recipe was quite simple, didn’t require $100 worth of ingredients and the outcome was actually very tasty. Of course the recipe itself was adapted to the summer months, but I don’t think that eating light food is only something you do in summer. I’m actually looking for healthy, low-calorie recipes the whole year round. And this is definitely one I’m going to cook regularly from now on. What’s great about those wraps is that you can either eat them as a main course or you can take them along for lunch at work.

Ingredients (recipe adapted from “cuisinez comme un chef”)

For the light Cesar dressing:

• 3 Tbsp light mayonnaise
• 1 tsp balsamic vinegar
• 1/2 clove of garlic (crushed) [optional]
• 2 Tbsp milk
• 2 Tbsp grated parmesan cheese
• 1 tsp Dijon mustard
• salt and pepper

For the wraps:

• 2 tortillas (I used store bought ones that had a note of salsa)
• 2 chicken breasts
• 1/2 avocado
• 1 carrot
• 2 big lettuce leaves
• 1 tomato
• 1/2 yellow pepper (or any colour you prefer)

—————————-

Preparation

1. Make the light Cesar dressing by mixing all the ingredients for the dressing mentioned above. Add salt and pepper to taste. If you added whole pieces of garlic, remove them before using the dressing.
2. Put a teaspoon of oil in a non-stick frying pan and heat it up well at medium-high heat.
3. Cut the chicken in bite sized pieces and put them in the hot pan. (Remember never put meat or fish in a pan that’s not hot, it turns the meat to rubber)
4. Cook the meat while stirring frequently. At the same time wash the yellow pepper and cut it into thin stripes. Add those to the meat and let everything cook together until the meat is nicely brown and the pepper stripes are soft. Add a little salt at the end and put aside.
5. Peel the carrots and cut them in julienne stripes. Wash and cut the tomato in slices. Peel the avocado, remove the core and slice it in stripes. Wash the lettuce leaves.
6. Cut two pieces of baking sheet the approximate size of a tortilla.
7. Cover one of those sheets with a tortilla. Start by covering the tortilla with one of the lettuce leaves and continue with a layer of 2-3 tomato slices. Be careful to put the ingredients in the middle of the tortilla rather than the sides else the filling won’t stay in the tortilla once wrapped.
8. Season the tortilla with some of the Cesar dressing. Now add lengthwise: the chicken and pepper, the carrot stripes and the avocado slices. Fold in the sides a little and then roll your tortilla using the paper as help when needed. The baking sheet is supposed to be wrapped around the tortilla at the end.
9. Repeat for the second tortilla.
10. Cut in a half and serve. Serves 2.

Bon appetit !

Ok this morning I got up 1 hour earlier than normally but I’m glad I did it, because check the result: my first bento!
Bento is a traditional way of preparing lunches for school/work in boxes that have several compartments to store the food carefully in order for the tastes not to get mixed up. But there is much more behind bento. Bento is also (as Japanese food in general) about the preparation. The appearance is supposed to be so appetizing that you feel like eating everything. For Japanese children for example a bento is the link between home and school. The mothers carefully prepare food for the child to feel accepted among friends and for the child to feel so appealed by the lunch that it will eat everything to the last rice grain. There are even bento meetings for parents and loads of magazines with ideas.

But bento aren’t only children meals Adults and people in general like to eat those whenever they aren’t at home. You can often buy those in shops or at train stations. Sometimes they contain special regional foods and then the bento are called ekiben (if I’m not mistaken ^^).
Taken from Wikipedia:

Types of bento

• Chūka bentō (中華弁当) are filled with Chinese food. The Chinese do not eat food that has become cold; this was invented in Japan.

• Kamameshi bentō (釜飯弁当) are sold at train stations in the Nagano prefecture. A bento is packed in a clay pot and cooked. This clay pot is a souvenir item.

• Makuno-uchi bentō (幕の内弁当) is a classic style of bento with rice, a pickled ume fruit (umeboshi), a slice of broiled salmon, a rolled egg, etc.

• Noriben (海苔弁) is the simplest bento, with nori dipped in soy sauce covering cooked rice.

• Sake bentō (鮭弁当) is a simple bento with a slice of broiled salmon (鮭, sake) as the main dish.

• Shidashi bentō (仕出し弁当) is made in a restaurant and delivered during lunch. This bento is often eaten at a gathering like a funeral or a party. It is usually packed with traditional Japanese foods like tempura, rice and pickled vegetables. A shidashi bento packed with European-style food is also available.

• Sushizume (鮨詰め) literally means “packed sushi“, and is a bento filled with sushi.

Other

• Hayaben (早弁), literally “quick bento”, is eating a bento before lunch, and having another lunch afterward.

• Hokaben (ホカ弁) is any kind of bento bought at a bento franchise called “Hoka-Hoka Tei”.

• Reitō mikan (冷凍ミカン) is a frozen mandarin orange often sold at a train station alongside ekiben. It was one of the earliest desserts sold onboard a train.

• Hinomaru bento (日の丸) was the name for a bento consisting of plain white rice with an umeboshi in the centre. The Hinomaru bento takes its name from the Hinomaru, the Japanese flag, which has a white background with a red circle in the centre. These bento were common in during the second World War, both because of the scarcity of food and the desire to and necessity of avoiding displays of excess while maintaining an image of stout. patriotism.

How to make bento? Well I will devote many many entries to this as I am reasearching stuff about bento like mad so stay tuned :p

I don’t claim to make perfectly traditional Japanese bento boxes, please don’t get me wrong I take a large part of Japanese recipes and check which ones I can cook that aren’t too time consuming (as I’m a full time student I don’t have much time) and that are doable with the ingredients that I can find here in the region I live in. (we only have one Asia-mart and they have one single shelf of Japanese ingredients… So not much choice for now - and ordering over internet is kinda pricey). Also I will fairly often use local recipes or western food that is well known (like chicken nuggets, country potatoes or taboulé).. but I will generally try to keep as much Japanese foods as I can and I will also try to keep the food as healthy as possible.

The obento you see above consists of Japanese cooked rice with roasted sesame seeds sprinkled on top of it. Moving on to the right we have teriyaki fried chicken (Teriyaki is a marinade for meat - will add a recipe at the end). Then cucumber slices and a little cornichon. Above we have chopped carrots and an onigiri (Japanese rice ball). Totally on the left we have a little fruit salad, a milk bottle of salad dressing (cute no? ^^) and two cherry tomatoes.

Recipes that you’ll need:

Onigiri

Makes 4 servings

• 4 cups of freshly cooked Japonica rice
• salt
• nori seaweed, cut in 4×2 cm stripes
• fillings (traditional fillings are Umeboshi (pickled plum),chopped pickles in general or dried bonito flakes… but as it is really hard to get a hold of any of these fillings here in France I like to use flaked cooked salmon, tuna seasoned with a tsp of soy sauce, omelet or any fried meat. The filling may not contain any liquid, it must be dry and it must be conservable up until you actually have lunch) note that fillings are not obligatory but if you put in some it should generally be fairly salty as it is accompanied by a lot of rice
• optional: black and white toasted sesame seeds

(If you don’t know how to cook Japanese rice: click here)
Clean your hands so that they are impeccably clean. Wet them under cold water and then rub a bit of salt with sesame seeds on your hand palms. Take 1 cup of cooked rice (while it’s still hot … test the degree of heat that you can still bear with your hands) and rapidly working, form a ball. Make a little, but deep hole with your finger in the middle of the ball of rice and add a teaspoon of filling. Now close the rice ball in such a way that the filling is embedded in the center; shape the onigiri either in a triangle shape or in a disc shape or in a rounded cylinder shape. To make triangles just cup your hands in an angle and rotate the onigiri until happy with the form. A sheet explaining this better: click.

Teriyaki fried chicken:

For the Teriyaki marinade

• 1/2 cup of soy sauce
• 1/2 cup of mirin (if you don’t find this ingredient you can substitute it by either sake and sugar or a sweet sherry)
• 2 tablespoons of sugar

Put all these ingredients together in a little pot, mix them and turn on low heat while stirring it. Let it simmer a few minutes and then turn off the heat. After the sauce has cooled down put it in a bottle and store in the fridge.

For the chicken:

Cut one chicken breast in bite sized pieces and pour about 3 tbss of teriyaki sauce over it. Now add salt and pepper and cover the chicken well with the sauce. Put it in the fridge to marinate for about an hour then fry in a pan. Watch out with the heat though as the sauce contains a lot of sugar it will easily burn.

Fruit Salad

• Fruits of your choice, cut in little pieces. For example: peaches, pears, cherries and grapes.
• 1/2 cup Honey
• 1/4 cup lime juice

Make a dressing from the honey and lime juice and pour over fruit pieces. Mix well, serve cold.

See you soon!

“Indian curry is really the best!”

“Nah, I love the curry they make at the Chinese restaurant not far from here…”

“Personally, I prefer Japanese curry :)”

“What??!!? Japanese don’t make curry!”

As a matter of fact Japanese do have a curry dish :p It’s actually one of the most popular dishes over there. According to some recent surveys the average Japanese family eats curry about 2-3 times a week. If right now you think “probably some variation of Indian curry, boring -_-”… you couldn’t be further from the truth. Japanese curry has a completely different taste. The texture, while thicker than other curry types, is much lighter and has a sweet distinct flavour that hits the taste buds when you eat it for the first time and you just go like “wow, I like!”. Surprisingly though, Japanese style curry is the least known over here.

Approximately 2 years ago, I ate my first curry. It was one of those premade curries from house that you heat up in the microwave and then just pour over freshly cooked rice. I found out later that the taste of that curry was far from what you can produce yourself, but still, I liked it so much that I started cooking curry every week. Bit by bit I improved and I managed to get it just right. The perfect curry!

I can say, without exaggarating, that Japanese curry is my favourite dish. By far. Even though I grow tired of just about any food if I eat it too often, I can’t get enough of this one. If you’ve never eaten Japanese curry before, I can only urge you to try it out. You are missing out on a piece of heaven on a plate!

To make Japanese curry, you need very simple ingredients. However there is one thing, that might be a little difficult to get: the curry roux. Curry roux is a sauce mix (mostly in the form of a dried block) which gives the dish its particular flavour and which thickens the sauce at the same time. Of course you can make this yourself (click here for a recipe) but let me tell you from experience: it’s tedious, takes long, requires a lot of trial and error and the final result will be far from what you can make with curry roux cubes. You can find curry roux from two different brands: S&B Foods Inc. and House Foods Coorp. Both offer good sauce mixes which you can buy in about any Japanese/Asian supermarket.

You can choose among three different levels of “heat”: hot, medium and mild. In America S&B’s Golden Curry seems to be more popular, whereas Japanese seem to like House’s Vermont Curry better. The choice is up to you, personally I like both equally. If you have troubles finding Japanese ingredients, please check out this post.

Japanese curry is actually always eaten with rice. The sauce, once done, is poured over one side of the plate while the rice is on the other side. I’ve found out that this way the rice actually doesn’t get mushy from the sauce and stays firm until you are done eating. You can use any type of western style rice, but I highly recommend you to eat this with authentic Japanese rice. It simply mixes perfectly.

Ingredients

• 3 cups of uncooked Japonica rice
• 1 box of curry roux (the one that yields 6 portions, however sizes differ so check the manufacturer’s instructions)
• 2 potatoes
• 2 carrots
• 1 onion
• two pieces of chicken breast (you can use beef, veal or shrimp if you prefer)
• water
• oil

______________

1. Wash the rice and cook it according to these instructions.
2. Cut the onion.
3. Cut the meat in bite sized pieces.
4. Heat up the oil in a pot at medium-high heat.
5. Cut the potatoes and carrots in bite sized pieces.
6. Once the oil is piping hot, put the onions in the pan and cook them while stirring. It is very important that you do not put the onions or the meat in the pot before the oil is hot. If the temperature is too low (aka if you don’t hear a psssssshhht when you drop the meat in the pot) the meat will turn to rubber.
7. Add the meat and continue to stir everything. Cook the meat with the onions until they get a nice brown color.
8. Add the potatoes and carrots. Cook those along with the rest for about a minute while stirring.
9. Now fill up the pot with water. The amount is specified by the manufacturer on the package of the curry roux. Cover the pot with a lid and let simmer for 20-30 minutes (again check package).
10. Finish the curry sauce according to instructions on the package. (Because Golden Curry cooking method differs from Vermont Curry… etc.)

Serves 6. Enjoy!