Topic: S&B curry sauce

[Robbo141]

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

[livo]

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.

[Peripatetic Phil]

Oh ... The image of the sauce reminds me of the sauce which accompanied a recent order of chicken with green peppers and black bean sauce.  The entire meal was absolutely disgusting and I left 80%.  And I am afraid that 1970s Chinese food, no matter whether Australian or British, is not something that I would voluntarily eat — in the UK at least (and also in Canada), Chinese food has come on by leaps and bounds since that time, and in London (for example) one can find food that is as good as anything available in the PRC or Hong Kong.  I would imagine that the same is true of Australia.
--
** Phil.

[livo]

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.

[Robbo141]

100% with you Livo.  No it’s not Chinese food proper, but as a simple curry it’s great. I actually am not a fan of Chinese food. I traveled all over Asia for work for 15 years and China by far my least favorite. But good old British Chinese takeaway curry sauce hits the mark every time.  And this particular paste is it.  Days in my youth after a few beers, picking up curry rice and chips in a single container for the walk home.. bliss.


Robbo

[bhamcurry]

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..... 

[livo]

Sure is Robbo. Number 1 listed ingredient.

https://www.sbfoods-worldwide.com/products/search/008.html

However, they do sell the curry powder alone, so you could have a crack at your own gluten free substitute, and leave some of the  #$=÷%&€£ates out as well.  Potato flour would work.

https://www.sbfoods-worldwide.com/products/search/023.html

or make your own

https://www.wandercooks.com/homemade-curry-powder/  This one is the S&B Curry Powder (almost). Same ingredients in correct order but sage is missing.  Add 1/2 tsp.
https://www.justonecookbook.com/japanese-curry-powder/
https://www.justonecookbook.com/how-to-make-curry-roux/

Suggestion: Perhaps these replies on S&B Curry Roux should be relocated to a separate thread.
other thread mentioning product from 2020

[mickdabass]

Hi Robbo

for Chinese curry you could look at https://www.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

[mickdabass]

https://www.curry-recipes.co.uk/curry/index.php?board=11.0

[livo]

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?