Excellent stuff. The best Chinese curry prawns and rice. I use the mild one but only because the family prefer it. Just cook up the gravy with some frozen peas and carrot. Toss in some cooked prawns to warm through and serve with steamed rice. Delicious 1970s Australian Chinese food.

Have you never tried S&B Golden Curry Phil? Wonderful stuff and it's been mentioned before. Curried Prawns and rice is fantastic comfort food and this product makes it so easy to prepare. I have good memories of Lantern Palace.

Last time I was at the restaurant supply store I bought 2 of the large packs.

https://www.sbfoods-worldwide.com/recipes/010.html

I omit the potato, include peas and add cooked prawns after the sauce is cooked, Only just long enough to heat them through.  So quick, so easy and delicious.  Although it says Japanese Curry, it is exactly as I remember curried prawns and rice as a kid.  If I can get them, the best prawns for this dish are small school prawns.  They are sweeter and more tasty then large king prawns.

Quote from: Robbo141 on May 07, 2022, 02:21 PM
Always satisfying to read of success like this.  Those rare (for me) moments of joy.
My favorite use of Costco chicken is with this.



The photo makes it look all gloopy and not appetizing at all but it is a perfect reproduction of the curry sauce I would get in British Chinese takeaways.  They also do an extra hot version which is great too.  A revelation when I found it.

Robbo

I'll bet it's thickened with wheat flour..... 

Hi Robbo

for Chinese curry you could look at https://curry-recipes.co.uk/curry/index.php?topic=12760.0. I made it a long time ago but found it too gloopy, but the recipe definitely had potential. There are other curry recipes in this section too

Regards

Mick

I made the wandercooks version of S&B oriental curry powder yesterday. Apart from oven drying grated orange peel, it was quick and easy as I already had most spices in powder form. I then used it to make a roux with flour, oil and the required other ingredients, followed by turning it to a sauce with Chinese chicken broth. Finally added cooked chicken, peas, carrots and some red capsicum.  A very nice dish and really no different to the S&B roux product.  The only notable thing is that it was hotter chilli heat than the mild packet version. I'll cut chilli in half next time (for family friendly) even though it wasn't "hot".

Note:  Take care with salt. I used celery salt instead of celery seed and the broth is probably salty as well.  I then read the pack to realise I'd used double the required powder. Doh!!!

Question:  Would the Bay leaf in oriental powder be Laurel or tej pat?